|½ cup||Korean-style bean paste (kochu jang)|
|1 tablespoon||Red wine vinegar|
|2 tablespoons||Fresh orange juice|
|Freshly graged peel 1 small orange|
In a small bowl, combine all ingredients until smooth. Serve at once or cover and refrigerate until needed.
Variation: Use red peppers, eat over rice.
Makes ¾ cup
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