Kim Chee Taegu Dip
- 1 pound Kim Chee
- 0.25 cup Taegu
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 dash sesame oil
- 1 dash sriracha
- Drain the kim chee and reserve the juice.
- In a food processor, puree the kim chee and taegu.
- Add in the cream cheese, sour cream, sesame oil and sriracha. Pulse until evenly blended.
- Adjust seasoning.
- Garnish with green onions (optional).