Description
Taegu (Korean dried, seasoned codfish or cuttlefish) is added to this leveled up kim chee dip for a new twist on a popular Hawaii dish.
Ingredients
1 cup kim chee (preferably won bok)
4 ounces soft taegu (about 1 cup)*
8 ounces (1 block) cream cheese, softened
1 cup sour cream
½ teaspoon sesame oil
Sliced scallions, for garnish
Instructions
Drain the kim chee and reserve the juice
In a food processor, pulse the kim chee and taegu until finely minced but not puréed.
Add the cream cheese, sour cream, and sesame oil and pulse until evenly blended.
Place in a serving bowl and garnish with sliced scallions and reserved kim chee juice (optional).
Serve with kettle chips or crackers.
Notes
*Regular (firm) taegu may be used in place of soft taegu.
For kim chee and taegu, choose the spice level for your palate
- Prep Time: 10 minutes
- Category: Dips
- Cuisine: Hawaiian-American
Nutrition
- Calories: 213
- Sugar: 2 g.
- Sodium: 810 mg.
- Fat: 18 g.
- Saturated Fat: 9 g.
- Carbohydrates: 5 g.
- Fiber: 0
- Protein: 8 g.
- Cholesterol: 58 mg.
Keywords: kim chee, soft taegu, cream cheese, sour cream