Wonderful! These are excellent condiments and are quick to put together. They do need to marinate for at least 12 hours, though I have succumbed to temptation and dipped into them after a few hours.
The recipe calls for Korean chile powder–Gochugaru or Gochugalu, a type of crushed red pepper. In researching this recipe I could find no real equivalent, so if you live near a Korean or Asian grocery store, buy some. It lasts. That being said, I think you could substitute other chile powder with some cayenne powder thrown in.
Fish sauce is readily available, but if you don’t have any, use some soy sauce or anchovy paste or even some dark miso.
The recipe calls for an individual vegetable, though I don’t see why you couldn’t combine vegetables.
1 1/2 c sliced (coins or half moons), coarsely chopped, or spears of cucumber, zucchini, summer squash, carrot, turnip, celeriac, napa cabbage…
1 t (kosher) salt
2 – 3 cloves garlic, minced
1/4 c finely chopped scallion or onion
1 t finely chopped, peeled ginger
2 T unseasoned rice vinegar
1 T Korean chile powder
2 t sugar
1/2 – 1 t fish sauce
1. Put prepared vegetable(s) into a non-reactive bowl and sprinkle with salt. Allow to stand at room temperature for 30 minutes.
2. Meanwhile, combine remaining ingredients in another non-reactive bowl or storage container.
3. Drain vegetable(s), discarding liquid. You can further drain the vegetable(s) by putting in a colander for a few more minutes or spreading out on a towel and blotting dry. You can also just add the vegetable(s) directly to the chile powder mixture, stirring to combine. Cover and refrigerate for at least 12 hours before serving, if you can wait that long…