Korean Ranch (with Vegetables)

Ingredients

FOR THE KOREAN RANCH

½ cup (125 g) mayonnaise

2½ tablespoons gochujang

4 teaspoons fresh lemon juice

2 garlic cloves, minced

1 teaspoon kosher salt

SUGGESTED VEGETABLES FOR DIPPING

2 asparagus stalks, trimmed

10 green beans

1 small cucumber, cut into 2-inch (5 cm) batons

½ large carrot, cut into 2-inch (5 cm) batons

1 celery stalk, cut into 2-inch (5 cm) batons

2 radishes, greens removed, quartered or halved

1 medium tomato, cut into sixths

8 cherry tomatoes

2 mini bell peppers, halved and seeded

⅞ zucchini, cut into 2-inch (5 cm) pieces

1½ teaspoons extra-virgin olive oil

Directions

MAKE THE KOREAN RANCH: In a small bowl, mix together the mayonnaise, gochujang, lemon juice, and garlic. Set aside.

In a medium pot, combine 4¼ cups (1 L) water and the salt and bring to a boil over high heat. Fill a large bowl with equal parts ice and cold water.

Blanch the asparagus and green beans in the boiling water for 3 to 4 minutes, then transfer to the ice bath immediately to stop the cooking. Once cool, remove the vegetables, pat dry, and trim into 2-inch (5 cm) pieces.

Place the vegetables on a serving platter. Sprinkle with the olive oil and gochujang powder, if desired. Serve the Korean ranch alongside the vegetables.

TIP: The Korean ranch will keep, covered, in the refrigerator for up to 1 week.

Notes

From: ‘Jang’ by Mingoo Kang