Spicy Korean Salad Dressing

Spicy Korean Salad Dressing

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0.5 cup Filtered Water
1 Tablespoon Gochujang (Korean Red Chili Paste)
1 Tablespoon Gochugaru (Korean Red Chili Flakes)
1 Tablespoon Sugar
0.5 teaspoon Sea Salt
1 Tablespoon Rice Vinegar
1 Tablespoon Toasted Sesame Oil

Spicy Korean Salad Dressing

  • 2 Minutes
  • Easy




This sweet and spicy Korean salad dressing is vibrant and uses everyone’s favorite Korean ingredients!

I am so happy that social media is able to expose us to different cuisines without ever having to leave our house!

The Asian cuisine has always been fascinating to me and has introduces me to new levels of ingredients, flavors and styles of cooking.

One day I hope to travel more and taste the most authentic dishes but until then, I will consistently research, learn, and try to make these dishes at home.

Seonkyoung Longest and her YouTube channel has had a big influence in my Korean food discovery.

Most of her recipes are meat heavy but they are also easily made vegetarian or vegan!

The two Korean ingredients that I always have on hand now are gochugaru and gochujang.

Gochugaru and gochujang are probably the most common ingredients in Korean coocking.

They are both packed with mega umami and vibrant in color.

Gochugaru are Korean red chili flakes and gochujang is a fermented red chili paste.

There are many brands out there that sell these ingredients. Some are even vegan and gluten free!

You can use these two ingredients for a thick sauce to coat your noodles or add them to a rice dish.

For this recipe, we are using them to create a spicy and a beautifully red colored salad dressing!

This dressing pairs perfectly with my Spicy Soba Noodle Salad recipe.


Love Korean dishes? Try my Kimchi Fried Rice with a beautifully fried egg on top!



Make The Dressing

Add 1/4 cup of hot water to a mixing bowl or jug then add the 1 Tablespoon of gochujang and 1 Tablespoon of sugar.

Mix until dissolved. A whisk works best.

Next, add another 1/4 cup of cold filtered water to cool down the mixture as well as 1/2 teaspoon of salt, 1 Tablespoon of rice vinegar and 1 Tablespoon of toasted sesame oil.

Mix well until combined.

The dressing can be stored in the refrigerator for up to 7 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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2 Comments Hide Comments

I am writing you because I am Korean American who ran out of ranch salad dressing. While I was looking for my old balsamic vinaigrette, I noticed myself dipping my cucumber into gochujang. I tried and failed to market Korean style BBQ sauce but why not try to find a copacker that can bottle and sell Korean salad dressing?

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