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This Korean salad with sweet & spicy gochujang dressing is one of my staple banchan (side dish) on my lunch/dinner table. This salad especially goes well with seafood (mussels, shrimp, squid, etc.) because of its brightness but of course, you can also have it with meat or tofu/tempeh too!

What is gochujang?

Gochujang is Korean fermented red chili paste that is traditionally made with red chili powder, rice, fermented soybean powder, salt, and barley malt. It is spicy, sweet, tangy, fruity and pungent! While it’s added to the popular Korean dishes like Bibimbap, Tteokbokki (spicy rice cake stew), etc., you can also use it for salad dressing or dipping sauces as well.
Gochujang dressing is oil-free and goes so well with all kinds of vegetables and fruits. Especially apples when it comes to fruits! So in the recipe below, you can also see apple slices to brighten up the salad a bit more.

How to compose a Korean salad?

When making a salad, I always think of 3 components:
1. Base : leafy veggies that are quite neutral in taste but gives nice crunchiness.
Typically some kind of lettuce like romaine, iceberg, oakleaf or butterhead
2. Herbs : herbs to add a little kick, with peppery or herbaceous notes.
Like coriander(cilantro), chervil, dill, parsley, mint, etc.
3. Root veggies, cucumber and/or bell pepper : add some color and different flavors to your salad
There are so many options: carrot, beetroot, kohlrabi, daikon, onion, cucumber, different colors of bell peppers.

Here’s the recipe of Korean salad with gochujang dressing (gochujang saengchae). If you have any questions or lovely comments, then please leave them below!

Enjoy 🙂

Print Recipe

Korean salad with gochujang dressing (gochujang saengchae)

This classic Korean gochujang dressing is so flavorful and goes well with anything! Make a simple meal with your choice of protein & a bowl of rice.

Prep Time5

Cook Time1

Course: Appetizer, Salad, Side Dish

Cuisine: Korean

Keyword: gochujang dressing, korean salad, Salad

Servings: 1 serving

Ingredients

1½ cups leafy greens/herbs
½ cup apples, cut into matchsticks or thin slices
½ cup red bell pepper, sliced

Gochujang dressing

1 tablespoon gochujang (Korean red chili paste)
1 tablespoon agave syrup
1 tablespoon apple cider vinegar (or any other mild vinegar)
1 teaspoon gochugaru (Korean red chili powder)
1 teaspoon ganjang (Korean soy sauce)
1 teaspoon toasted sesame seeds

Instructions

Mix all dressing ingredients together. Thoroughly mix until well-combined.
In a salad bowl, tear in leafy greens (lettuce, iceberg lettuce, etc.) & herbs (rucola, chervil, etc.).
Add sliced apple & red bell pepper.
Gently toss well together. While most of Korean namul (seasoned vegetable) dishes are tossed together by hand, you can also use salad spatula, or chopsticks.
Serve with choice of protein (seafood, Korean bbq, tofu, tempeh, etc.) and a bowl of rice.