Traditionally served raw and pickled, this popular Korean condiment heads to the grill to add a smoky note. Asian pear brings a sweet, crisp crunch, while Club House® Ginger and Korean pepper paste brings the heat.
15 min
PREP TIME
10 min
COOK TIME
109
CALORIES
12
INGREDIENTS
INGREDIENTS 5 SERVINGS
- 1/4 head Napa cabbage , sliced lengthwise
- 1 medium red bell pepper , cored and halved lengthwise
- 1 Asian pear , cored and cut into 1/2-inch (1-cm) slices
- Oil , for brushing
- 1/3 cup (75 milliliters) rice vinegar
- 2 green onions , thinly sliced
- 1 tablespoon (15 milliliters) sugar
- 1 tablespoon (15 milliliters) Fish Sauce
- 1 tablespoon (15 milliliters) Gochujang (Korean pepper paste)
- 2 teaspoons (10 milliliters) sesame oil
- 1 teaspoon (5 milliliters) Ginger, Ground
- 1/2 teaspoon (2 milliliters) Garlic Powder
Preparation
- 1 Brush cabbage, bell pepper and pear slices lightly with oil. Grill over medium heat until lightly charred. Remove from grill. Let cool.
- 2 Meanwhile, mix remaining ingredients in large bowl until well blended. Coarsely chop cabbage and pears then cut bell pepper into strips. Add to bowl with dressing mixture; toss gently to coat. Cover.
- 3 Refrigerate 1 hour or until ready to serve. Toss before serving.
- 4 Substitution Tip: Don’t have Gochujang? Substitute 1 tablespoon (15 ml) Club House® Paprika and 1/2 teaspoon (2 ml) Club House® Crushed Red Pepper.
NUTRITION INFORMATION
(per Serving)
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