Korean Bulgogi-Inspired Dip
Perfect with Thin Regular Cut Fries (item A60).
- 10g Garlic cloves, finely minced
- 100g Asian pear, large or 2 small; peeled, cored and grated
- 100g Gluten free soy sauce
- 50g Mirin
- 30g Honey
- 10g Sugar
- 12g Toasted sesame oil
- 6g Gochujang (Korean red pepper paste)
- 40g Scallions, sliced
In a blender or food processor, combine all ingredients. Blend until smooth.