Description
This recipe guarantees a depth of flavour that is both authentic and umami-packed. The initial tanginess of the fermented vegetables is quickly followed by the deep, savoury notes of the purest fish sauce on the planet, and wild harvested Tasmanian seaweed.
Ingredients
Wombok, Daikon Radish, Spring Onion, Aged Gochujang Paste (Ginger, Garlic, Gochugaru Chilli, Sugar, Starch, Water), Red Boat Fish Sauce, Tasmanian Seaweed, Salt.
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