I make a Korean stir fry and this vinegar is amazing to season it! Saute thinly sliced onions, 2 cloves chopped garlic, 1 tbsp fresh ginger minced, lots of shredded cabbage and thin sliced (i use julienne tool) carrots, zucchini, and optional pea pods, mushrooms in a little vegetable oil on high. Add a little sesame oil as it cooks. When almost done season sprinkle generously with the Korean vinegar, a little soy sauce, a pinch of sugar if it needs it, adjust season until get it just right ...serve over brown rice noodles.
Reviewed by Anne on Jan. 31, 2021, 7:27 p.m. | Permalink
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