Prep: 10 minutes
Total: 30 minutes
2 tablespoons mochiko
1 cup gochugaru (finely ground)
1/3 cup fish sauce (substitute porcini mushroom broth and porcini powder for vegetarians)
1 tablespoon grated ginger
1 teaspoon Korean plum syrup (optional)
10 garlic cloves
1-2 jalapeños, halved
1 Asian pear, peeled, cored, and roughly chopped
1 small onion, roughly chopped
1/2 Fuji or gala apple peeled, cored, and roughly chopped
peaches, sliced into 1/2-inch pieces
Napa cabbage, cut into 1-inch squares
1. In a small saucepan, bring 1 cup|250 ml water to a boil. Whisk in the mochiko until thick (almost like porridge). Set aside to cool (if you can't find mochiko, 1/2 cup of cooked rice will work).
2. In a food processor, pulse together 1/3 cup of the cooled rice porridge with the gochugaru, fish sauce, ginger, plum syrup, garlic, jalapeños, pear, onion, and apple until smooth. Transfer to a bowl and stir in the sesame seeds.
3. Toss with peaches or cabbage, or anything else you like!