It’s no secret that Korean gochujang paste is a favorite condiment. I’ve been enjoying it for a number of years and know that any recipe with this ingredient will usually be very good. Gochujang is mainly made out of glutinous rice, soybeans, chile peppers and barley and has a wonderful balance of sweet, salty and spicy. I used it as a dressing over a green salad with veggies and also drizzled it (or used as a dip) with cold shrimp.
This recipe comes from Cooking with Gochujang (2014) by Naomi Imatome-Yun. A small cookbook with simple recipes using gochujang. Ranging from gochujang mayonnaise to fudge – yes in sweets! See Gochujang Caramel Cookies. I have used chilies before in sweet desserts and the heat offsets the sweetness.
Gochujang Vinaigrette
Recipe from Naomi Imatome-Yun, Adapted by Judi Graber
- 2 tbsp. gochujang (each brand can have a different spice profile so add to taste)
- 1 tbsp. sugar (I used a sugar substitute)
- 2 tbsp. (unseasoned) rice vinegar
- 1 tbsp. olive oil
- 1 tbsp. sesame oil (I did use 1/2 tbsp. toasted sesame oil plus 1/2 tbsp. sesame oil)
- 2 tbsp. (low sodium) soy sauce (I used low sodium tamari)
- 1 garlic clove, minced
- sesame seeds – I added to garnish a salad
- salad greens of your choice (I used a spring mix and veggie salad)
- veggies of your choice (I used sliced radishes, cukes, green onions, red peppers)
Combine the ingredients in a small bowl and whisk until combined. Keep in a covered container for up to two weeks.
The recipe is not only delicious on fresh salads but I also tried it with cold shrimp. Say goodbye to the overly sweet cocktail sauce and try this instead. The author also included some other ideas on how to use this vinaigrette:
Marinade: add 2 tbsp. of sesame or olive oil to the dressing and use it to marinate chicken, beef, pork or even fish. Allow to marinate for 1 hour before grilling – remember the vinaigrette has sugar and it can caramelize. I tried it on a black bean burger!
Roasted Veggies: Drizzle over roasted veggies once they’re out of the oven.
Dipping Sauce: Thicken the vinaigrette by skipping the sesame oil and replacing it with 2 tbsp. tahini. Use the sauce on spring or summer rolls, samosas or dumplings.
Recipe by cookingwithauntjuju.com
Yumolicious! 🍃🌶️
Gotta love gochujang 🙂
This vinaigrette sounds so good. Great flavors!
Thanks – this recipe has been in my draft file for some time so I finally decided to post it. I have been using past unpublished recipes as I feel a little tired after 14 years and almost 1500 posts 🙂 It’s a good vinaigrette/dip – just adjust to taste as always.
Even though I “only” posted 600 recipes in the last 12 years, I feel the same!
I’ve decided to take some time-off, and post some compilations of recipes, until I’ll figure out how to proceed.
We’ll see… 🙂
Have used gochujang for quite a while but never had a recipe like this. Very interesting. Tried to pretend-taste it on my palate as I read . . . would be great with seafood methinks – thanks!
Definitely a seafood dip, very good with shrimp. As a salad dressing I will tone the gochujang. Korean cusine seems to be very popular right now 🙂
Being so close to SE Asia and having a large migrant intake from there, our cooking these days can be said to be largely Australasian . . . Korean and Filipino are the ‘last’ which joined the throng, but the first is very, very popular here and we can buy most of the ingredients at quite ordinary supermarkets. Geography largely, as Mexican is with you 🙂 !
wow 1500 posts! excellent work 🙂 I use gochugaru in my cooking, but have never tried the paste. I like to watch those korean food channels where they make those sandwiches with heaps of tomato sauce and white sugar! amazing!
Thanks Sherry – hard to believe I have been blogging 14 years! You watch You Tube channels, don’t you? I love Korean cuisine and my family does too 🙂
Delicious recipe 😋 well shared 💐
Thanks very much – shrimp and gochujang are quite a pair 🙂
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How interesting! I love gochujang, but I’ve never used it this way.
Korean recipes seem to be popping up all over – NYT Cooking and other blogs plus the cookbooks available. It’s a good alternate to the typical cocktail shrimp 🙂
Mmmmm. I love this. I wish I could try the gochujang cookies, but I just don’t bake!
It’s amazing how good this condiment can be in sweet and savory! I wish I didn’t bake!!! 🙂
Interesting! I’ve definitely heard of gochujang, but I’ve never had this paste. I should look into it, as I see so many recipes using gochujang. This vinaigrette sounds lovely, and I think I could work nicely with my favourite seaweed.
I like it a lot and also use it often in many recipes. Made as a dip for shrimp is delicious but the vinaigrette for a salad needs less gochujang – in my opinion and taste 🙂