Korean-style Miso…Korean-style Miso-Pickled VegetablesKorean-style Miso-Pickled Vegetables
Ingredients
- 1/2 cup miso paste
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 4 cloves garlic, minced
- 1 teaspoon freshly grated ginger
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Steps
- In a medium bowl, whisk together the miso paste, rice vinegar, sesame oil, honey, garlic and ginger.
- Place the vegetables in a large resealable bag and pour the marinade over them. Seal the bag and shake it to coat the vegetables.
- Refrigerate for at least 1 hour or up to overnight.
- Serve chilled or at room temperature.
Tags
Asian
Miso Paste
Pickles
Vegetarian
Gluten-Free
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