Korean Ogo Kim Chee

• 1 cup vinegar
• 1/2 cup shoyu
• 1/2 cup sugar
• 1 T. ko choo jung
• Ajinomoto
• chopped green onion
• chopped round onion
• grated ginger, garlic
• dried shrimps
• small chili pepper to taste

Pour boiling water over cleaned ogo, rinse with cold water, and drain. Pour sauce over ogo. Yield: Sauce for 2 lbs. ogo.