(Vinegar Soy Sauce)

Recipe origin: Korea

Ingredients

• 4 Tablespoons soy sauce
• 3 Tablespoons vinegar
• 1 teaspoon sugar
• 1 teaspoon green onions, finely chopped
• 1 teaspoon toasted sesame seeds (see recipe)

Procedure

1. Combine all ingredients in a small bowl. Stir to dissolve sugar.
2. Vinegar soy sauce will keep up to a week, covered, in the refrigerator.

Lunch could be kamja guk (kahm-jah gook; potato soup) and mixed vegetables with chap ch'ae (chop-chay; cellophane noodles made from mung bean flour). For dinner, perhaps kalbi guk (kahl-bee gook; beef short rib soup), shigumch'i namul (shee-guhm-chee nah-mool; spinach salad), pulgogi (pool-goh-gee; Korean beef), and steamed chicken is eaten. Of course, all three meals would be served with white rice and kimchi. A good Korean cook will try to include five colors at every meal: red, green, yellow, white, and black. Koreans seldom serve dessert, but often eat fresh fruit instead.