Korean Gochujang Dressing

Gochujang is a fermented hot pepper paste and a staple in Korean cooking. Here, we use a few pantry staples to transform it into a spicy-sweet dressing.
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Korean Gochujang Dressing recipe

Korean Gochujang Dressing

Best Uses:

  • Tossed with cold soba noodles and charred broccoli and cauliflower florets for a lively sweet, spicy and tangy salad
  • As a marinade for pork, beef, chicken or tofu, or as a finishing sauce after grilling
  • As a salad dressing, tossed with thinly sliced cucumbers, green onions and leaf lettuce for a refreshing salad with zip
  • 1/2 cupServings


  • ¼ cup gochujang (aka Korean hot pepper paste; look for this condiment in Korean or Asian grocery stores and in the international aisles of your local market.)
  • 2 tbsp sesame oil or safflower oil
  • 2 tbsp rice vinegar
  • 1 tbsp raw honey
  • 2 tsp peeled and minced ginger
  • 2 tsp roasted sesame seeds + additional for garnish
  • 1 tsp reduced-sodium tamari


In a bowl, whisk together all ingredients until smooth. Serve with additional sesame seeds (if using). Cover and refrigerate up to 1 week.

Nutrition Information

  • Serving Size: 2 tbsp
  • Calories: 148
  • Carbohydrate Content: 19 g
  • Fat Content: 8 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 1189 mg
  • Sugar Content: 13 g
  • Monounsaturated Fat Content: 3 g
  • Polyunsaturated Fat Content: 3 g