Gochujang Yogurt Cucumber Dip

• 250 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 100 g cucumber, cut into sticks — Cucumber with peel
• 15 g gochujang — Gochujang
• 8 g rice vinegar — Unseasoned rice vinegar
• 8 g scallion, thinly sliced — Raw scallion
• 5 g toasted sesame seeds — Toasted sesame seeds

Method

1. 1Measure ingredients: Whisk the gochujang yogurtMeasure nonfat greek yogurt, gochujang, and rice vinegar using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Whisk the gochujang yogurtWhisk yogurt, gochujang, vinegar, and 5 g cold water for 45 seconds.45 secLook for: The dip is uniformly pale red and holds a soft peak.Safety: Keep yogurt at 40°F or colder and declare milk, soy, and wheat.
3. 3Measure ingredients: Cut the cucumberMeasure cucumber with peel using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Cut the cucumberCut cucumber into sturdy 8 cm sticks and blot the cut faces dry.2 minLook for: The sticks are crisp, dry, and thick enough to scoop dip.Safety: Wash cucumber and use a stable cutting board.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Finish the dipSpoon the dip into a chilled bowl, scatter scallion and sesame over the surface, and serve with cucumber sticks.30 secLook for: Toppings remain distinct and no water collects around the yogurt.Safety: Declare sesame and refrigerate within 2 hours.