Korean Gochujang Vinaigrette Recipe

By
Naomi Imatome-Yun
Naomi Imatome-Yun
Asian food expert Naomi Imatome-Yun is a freelance writer and the author of four Asian food cookbooks.
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Updated on 12/21/22
Korean Gochujang Vinaigrette dressing in a bowl

The Spruce Eats / Bahareh Niati

Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 3 servings
Yield: 1/2 cup
Nutrition Facts (per serving)
153 Calories
10g Fat
15g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 3
Amount per serving
Calories 153
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 1181mg 51%
Total Carbohydrate 15g 5%
Dietary Fiber 0g 2%
Total Sugars 11g
Protein 2g
Vitamin C 2mg 11%
Calcium 26mg 2%
Iron 1mg 3%
Potassium 70mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Gochujang is the secret to all good things in a traditional Korean kitchen. A thick red fermented paste mainly made out of glutinous rice, soybeans, chile peppers, and barley, the paste is dense and has a wonderful balance of sweet, salty, and spicy flavors. It's great when added to sauces, soups, rice dishes, noodles, beef, pork, or chicken. This paste is a one-stop shop that has it all. Our easy and delicious gochujang dressing is great on fresh salads but especially good on soba and cold shrimp. If you love spicy, this is the dressing for you, but be mindful the paste is meant to be used as an ingredient and not as a table sauce or dipping sauce, as its flavor is too strong and spicy.

Since every gochujang has a different spice profile depending on its ingredients and time of fermentation, adjust the amount you use to the type of gochujang you buy. Our vinaigrette recipe is for a medium-spiced version, so if you use a very spicy type of paste, start with less than the indicated amount of gochujang. Commercially produced and available in most Asian stores and online retailers, gochujang was, and is, traditionally fermented outdoors in special earthenware.

This recipe is excerpted from the cookbook "Cooking with Gochujang, Asia's Original Hot Sauce," published by Countryman Press.

Ingredients

  • 2 tablespoons gochujang

  • 1 tablespoon sugar

  • 2 tablespoons rice vinegar

  • 1 tablespoon olive oil

  • 1 tablespoon sesame oil

  • 2 tablespoons soy sauce

  • 1 clove garlic, minced

  • 2 teaspoons sesame seeds

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Korean gochujang vinaigrette gathered

    The Spruce Eats / Bahareh Niati

  2. In a small bowl, add all of the ingredients.

    Korean gochujang vinaigrette ingredients in a bowl

    The Spruce Eats / Bahareh Niati

  3. Whisk until well combined.

    Korean gochujang vinaigrette ingredients whisked together

    The Spruce Eats / Bahareh Niati

  4. Store in an airtight container in the refrigerator for up to two weeks.

    Korean gochujang vinaigrette in a glass jar

    The Spruce Eats / Bahareh Niati

  5. Enjoy.

How to Use Gochujang Vinaigrette

Although amazing on lettuce, endive, cabbage, or pretty much any leafy green or fresh or cooked vegetable, this dressing has so much more to offer, as its bold flavor complements all sorts of meats, stews, and grain preparations really well. Here are a few ideas on how to put it to good use:

  • Marinade: Add 2 additional tablespoons of sesame or olive oil to the dressing and use it as a marinade for cubed chicken, beef strips, pork chops, or fish fillets. Allow the meat to sit in the marinade for at least 1 hour in the fridge and then cook according to your preferred method. Because the dressing has sugar, be mindful when grilling as it can caramelize fast and burn the outer layer of your protein. This is a great dressing to use on tofu, seitan, or tempeh, or to drizzle on another plant-based protein of your preference, like black bean or lentil burgers.
  • Root vegetables: Drizzle the vinaigrette on any roasted root vegetables once they're out of the oven. Allow the coated vegetables to rest for a few minutes before serving. Use on baked potatoes, roasted turnips, parsnips, rutabaga, or celeriac.
  • Dipping sauce: Thicken the vinaigrette by skipping the sesame oil in favor of 2 tablespoons of tahini. Mix well and use the sauce on summer rolls and spring rolls, samosas, or your favorite dumplings.

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