1Mix drained Castelvetrano olives with minced garlic, chopped green onions, gochugaru flakes, maesil syrup, maesil vinegar, fish sauce, toasted sesame seeds, and monk fruit sugar.
2Mix everything together until well combined.
Ingredients
1 jar of 18 oz Castelvetrano olives, drained
1 tbsp garlic, minced
2 stalks green onions, chopped
2 tbsp gochugaru flakes
1 tbsp maesil syrup (plum syrup)
0.5 tbsp maesil vinegar (apple cider vinegar works too!)
1 tbsp fish sauce
2 tbsp toasted sesame seeds
1 tbsp monk fruit sugar (can sub with any sweetener)
Tips
Regular sugar works as a sweetener instead of monk fruit sweetener.
Adjust fish sauce quantity if you prefer less funkiness.
Can be served as banchan, straight from the fridge, or on a charcuterie board.