- serves 2 people
- preparation 5 minutes
- difficulty Easy level
Ingredients
- 2 cups tomato juice
- 1 tsp horseradish
- ½ cup soju
- ½ cup kimchi brine
- 1 tbsp lemon juice
- ½ tsp tabasco
- 1 tbsp maple syrup
- Salt, kimchi, lemon wedges and cucumber to garnish
Instructions
Add all the ingredients except for the salt, kimchi, lemon wedges and cucumber to a cocktail shaker.
Fill with ice, and shake until combined.
To serve, run the lemon wedge along the rim of your glasses. Pour some salt onto a plate, and dip the rims into the salt.
Pour the bloody marys into the glasses. Garnish with cucumber spears and kimchi.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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