After a while of hiatus from Korean Food, I finally back on with a new Korean soy sauce pickled dish to introduce to you all. I was introduced to this at a Korean friend's house. She took this out as a side dish/ banchan for a fish paste kelp soup that she made me. I totally loved it especially I learned that it can be kept in the refrigerator for up to a year! I bet it can be kept longer than that. :-P So, I came home and made my own. I used the vegetable that I liked to eat, but you are free to add any vegetable that you like. All these vegetable will fully absorb the flavor of soy sauce, sugar and vinegar, so it is like sweet, salty and tangy at the same thing when you bite into one. Go well with rice!
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