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Chef Steve Joo’s “JookJangYeon Cucumber and Shrimp Canape”

*Simple Directions using JookJangYeon Premium Gochujang

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Ingredients

JookJangYeon gochujang, JookJangYeon soy sauce, cucumber, sesame leaves, cocktail shrimp, salt, brown rice vinegar, yuzu or lemon juice, mustard, minced garlic, chopped onion

Directions

1. Parboil cocktail shrimps in salt water for 30 seconds.
2. Slice cucumber in 0.8″ intervals.
3. Scoop the inside of cucumner into a little cup shape, leaving 0.2″ thick bottom.
4. Put a small piece of torn-up sesame leaves at the bottom of cucumber cup, apply gochujang sauce and top it up with parboiled cocktail shrimp.

How to make doenjang sauce

Doenjang 2 tablespoons, rice taffy or grain syrup 2 tablespoons, sesame oil 2 teaspoons, chopped pistachio 1 tablespoon, chopped almond 1 tablespoon, sunflower seeds 1 tablespoon, minced ginger 1/4 teaspoon, chopped mint leaves 1 teaspoon.

How to make gochujang sauce

Gochujangg 1/2 cup, soy sauce 2 teaspoons, brown rice vinegar 2 tablespoons, yuzu or lemon juice 1/2 tablespoon, mustard 1/2 teaspoon, minced garlic 1/4 teaspoon, chopped onion 1/2 teaspoon.

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