LCBO Food & Drink Winter 2018

PICKLED SPROUTS Always served with Korean food as part of the banchan (little dishes). Use mung bean sprouts for a better flavour and texture. These only last a few days. Mirin is a mixture of Japa-

PICKLED CARROTS OR DAIKON RADI SH These quick pickles are also excellent for top- ping a hamburger. 4 carrots or 1 daikon radish, about 1 lb (500 g) 1 cup (250 mL) rice wine vinegar

WARM ZUCCHINI SALAD This dish is a good side dish for grilled chicken or pork as well as being part of a Korean menu. 1 lb (500 g) zucchini 1 tbsp (15 mL) vegetable oil 2 tsp (10 mL) chopped garlic 1 tbsp (15 mL) fish sauce 1 tsp (5 mL) seasoned rice vinegar GARNISH 2 tsp (10 mL) toasted sesame seeds 2 tbsp (30 mL) thinly sliced green onion, about 1 1 Cut zucchini in half lengthwise then cut in thin half moons. 2 Heat oil in a sauté pan or wok over high heat. Add garlic and cook until sizzling, about 30 seconds. Add zucchini and toss with garlic. Add fish sauce and vinegar and continue to cook until zucchini is softened and translucent, about 3 to 4 minutes. Toss in sesame seeds and green onion. Serve at room temperature. Serves 4

nese rice wine and corn syrup. 1 lb (500 g) mung bean sprouts 1 tbsp (15 mL) rice wine vinegar 1 tsp (5 mL) kosher salt 2 tsp (10 mL) mirin 1 tsp (5 mL) fish sauce 1 tsp (5 mL) Korean chili powder 1 tsp (5 mL) black sesame seeds ½ tsp (2 mL) sesame oil

½ cup (125 mL) water ¼ cup (60 mL) sugar 2 tbsp (30 mL) kosher salt ½ tsp (2 mL) Korean chili powder, optional

1 Sliver carrots on a mandolin or with a sharp chef’s knife. You will have about 2 cups (500mL). Place carrots in a heatproof container. 2 Combine vinegar, water, sugar and salt in a pot. Add Korean chili powder, if desired. Bring to boil, cooking until dissolved, about 2 min- utes. Pour over vegetables and leave for 3 to 4 hours before eating. Save in the brine for up to 2 weeks. Serves 4

1 Bring a large pot of water to a boil. Add sprouts, bring back to boil and cook 1 minute. Drain well in a colander, let cool then squeeze out any excess water. 2 Place sprouts in a clean mixing bowl and toss with vinegar, salt, mirin, fish sauce, chili powder, sesame seeds and sesame oil. Place in a serving dish and garnish with additional chili flakes or sesame seeds if desired. Serves 4

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