This Little Goat Went to Korea Mayo 

Yields 1¼ cup

1 cup mayonnaise

1/4 cup This Little Goat went to Korea sauce

Place all ingredients in a medium bowl and whisk together. Serve as a dipping sauce alongside fried chicken, spread on a sandwich or drizzle over grilled veggies. Enjoy!

 

Spiced Crispy Onions

Yields about 1 cup

Belize Spiced Crispy Onions

1 small sweet onion, sliced very thin

1/2 cup rice flour

1/2 teaspoon This Little Goat went to Belize spice mix

2 cups canola oil

Bring a small pot of oil to 225 degrees. 

In a medium bowl, whisk together spice mix and rice flour. Toss onions with spiced flour and shake off any excess. Fry in small batches without overcrowding pan until golden brown, about 2 minutes. Remove to a paper towel lined plate. Salt to taste. Serve on top salads, burgers, hot dogs, veggies and more!

 

Korean Pickles

Yields 6 cups

2 pounds pickling cucumbers, cut into spears

2 sweet onions, julienned

1 tablespoon gochujang

3 1/2 teaspoons toasted sesame seeds 

1 1/3 cups soy sauce 

1 2/3 cups apple cider vinegar

1/3 cup sugar

1/4 cup sesame oil

Layer pickling cucumbers and onions in a large container or several jars. In a mixing bowl, whisk together gochujang, sesame seeds, soy sauce, vinegar and sugar. Pour brine over cucumbers and onions and take care to ensure vegetables stay submerged. Refrigerate for 24 hours. Prior to serving, toss or drizzle with a bit of sesame oil. Enjoy!