Gochu Jang Jangajji

Gochu Jang Jangajji is a deliciously spicy and tangy Korean side dish made with pickled vegetables, perfect for adding a burst of flavor to any meal. This Paleo-friendly recipe highlights the rich umami of gochujang while maintaining a healthy profile.

Ingredients

• Cucumbers - 200 grams
• Carrot - 50 grams
• Red bell pepper - 50 grams
• Gochujang (Korean red chili paste) - 2 tablespoons
• Apple cider vinegar - 3 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - 1 teaspoon
• Water - 150 milliliters

Steps

1. Wash and slice the cucumbers, carrot, and red bell pepper into thin strips.
2. In a bowl, combine gochujang, apple cider vinegar, sesame oil, minced garlic, and salt.
3. Add water to the bowl and mix well until the gochujang is completely dissolved.
4. Place the sliced vegetables into a clean jar or container.
5. Pour the gochujang mixture over the vegetables, ensuring they are fully submerged.
6. Seal the jar tightly and let it marinate in the refrigerator for at least 2 hours before serving.

Nutrition

• Calories: 80
• Protein: 2 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.15 L

Health Benefits

• Low in calories, making it a great addition to a weight management plan.
• Rich in vitamins and antioxidants from the fresh vegetables.

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