Brush cabbage, bell pepper and pear slices lightly with oil. Grill over medium heat until lightly charred. Remove from grill. Let cool.
Traditionally served raw and pickled, this popular Korean condiment heads to the grill to add a smoky note. Asian pear brings a sweet, crisp crunch, while Club House® Ginger and Korean pepper paste brings the heat.
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Ingredients
Brush cabbage, bell pepper and pear slices lightly with oil. Grill over medium heat until lightly charred. Remove from grill. Let cool.
Meanwhile, mix remaining ingredients in large bowl until well blended. Coarsely chop cabbage and pears then cut bell pepper into strips. Add to bowl with dressing mixture; toss gently to coat. Cover.
Refrigerate 1 hour or until ready to serve. Toss before serving.
Substitution Tip: Don’t have Gochujang? Substitute 1 tablespoon (15 ml) Club House® Paprika and 1/2 teaspoon (2 ml) Club House® Crushed Red Pepper.
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