This rich, traditional sauce goes well with all kinds of Korean panfried vegetables, seafood, and meat. Its creamy texture makes it great for dipping. You can use Mediterranean pine nuts here, but if you have the opportunity, buy Korean pine nuts, which are smaller, thinner, and, to my taste, nuttier and more delicious.
Makes about ⅓ cup
INGREDIENTS:
- ¼ cup pine nuts (see above)
- 1 garlic clove, chopped
- ½ teaspoon kosher salt
- 1 tablespoon honey or sugar
- 1 tablespoon distilled white vinegar
- 1 tablespoon water
INSTRUCTIONS:
- Combine all the ingredients in a food processor or blender and process until creamy, scraping down the sides of the bowl as necessary, about 1minute.
- Scrape into a small bowl and serve, or cover and refrigerate for up to 2 days.
