Cumin Peas and Carrots

This began as an effort to make a Korean-style side dish with very North American ingredients, but somehow ended up with more of the flavors of northeastern Chinese barbecue. I'm not sure where this dish is from in the end, but it's great on its own, over rice, or as a bibimbap topping. I hope you enjoy it as much as my family has!

Cumin Peas and Carrots

(2 servings*)

Ingredients

1 tablespoon of vegetable oil

1/2 of a medium-large onion (chopped)

5 cloves of garlic (minced/crushed)

375g /  13oz of frozen peas and carrots

1 1/2 tablespoons of rice vinegar

1 teaspoon of sugar

1/2 teaspoon of cumin

1/2 teaspoon of gochugaru

Salt (to taste)

*If served as is over rice.

Directions

1) Heat the oil over medium heat in a pot or pan and sauté the onion until soft.

2) Stir in the garlic and continue cooking for another minute or two.

3) Add the peas and carrots together with the remaining seasonings to the pan and cook for 10 minutes or so until the peas and carrots have reached your desired level of tenderness.

4) Serve as is over rice, as a side dish, or as a bibimbap topping, and enjoy!