Use this quick and simple recipe to make this classic Korean salad dressing. This spicy dressing made with soy and chili is a staple of Korean cuisine. The hint of spice helps to bring out the flavor in everything from green salads to cold seafood salads and raw and steamed vegetables. So, whichever plant-based dish you're preparing, this salad dressing will likely serve as a fine complement to it.
If you have the typical American palate and are wary of spicy foods, you might want to lower the amount of chili pepper powder in this recipe. The same goes if you have a medical condition such as acid reflux or heartburn that makes eating spicy food risky for you. The other ingredients in this recipe should not pose a problem for you.
If you don't feel confident enough to make hot Korean food staples, such as spicy pork ribs, bibimbap or bulgogi, making this salad dressing will get you off to a nice start. Once you've perfected the dressing, try a traditional Korean marinade and then try some of the delicious warm dishes, made of meat, rice, and vegetables, for which Korea is known around the world. If you're cutting calories, a salad is obviously among the best ways to eat delicious food while watching your waistline.
- To make this salad dressing, you'll need to combine ingredients and whisk until they are combined and evenly distributed. If you can't find rice wine vinegar in your local grocery store, pay a visit to a specialty grocery store to see if it's available there. You can call around before your visit if you don't want to drive around town in vain. Of course, you can also search for the product online and order it from a specialty retailer. In addition, if you're a diabetic or are monitoring your blood sugar for other reasons, you might want to tweak the amount of sugar in this recipe. You may also leave the amount of sugar the same and make sure to measure your blood sugar at the appropriate time after the meal.
- Once you've made the salad dressing mixture and have served it, don't allow it to sit out for a long period of time. You don't want it to go bad, so be sure to store the unused portion of the salad dressing in your fridge. You can continue using it for the next several days, but if you still have unused dressing after about a week, you should probably toss it out. Its taste and smell should give you an idea of when the dressing has gone bad.
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||1 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||0 g|