Cut the vegetables into thin sticks. I used carrots, daikon radish and cucumber this time.
Put the cut up vegetables into a bowl.
Cover with water.
Add a teaspoon of salt (not listed in the ingredients).
Add a scoop of ice.
Mix round and round with chopsticks. Leave for 5 minutes.
Make the dip in the meantime. Mix the ingredients together in the order they're listed.
Drain the vegetables.
Put on a serving plate and it's done.
Story Behind this Recipe
I eat this dip all the time.
By putting ice into salted water, the vegetables get really cold, and crispy and lose their rather 'green' vegetably smell. If you don't have any doubanjiang, use gochujang instead! If you don't have either, just use ichimi spice (powdered pepper) or shichimi spice!