Gochujang saengchae (Korean salad with gochujang dressing) ｜고추장 생채 [vegan]

Craving something quick, bold, and fresh? This gochujang saengchae (고추장 생채) is one of my favorite ways to bring Korean flavor to the table. With a simple spicy-sweet gochujang dressing, it turns everyday vegetables and herbs into a vibrant salad that’s perfect with rice and your favorite protein.

It’s especially good with grilled seafood, tofu, or tempeh. But honestly, it brightens up any meal!

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What is Gochujang?

Gochujang is a fermented Korean chili paste made with red chili powder, rice, fermented soybeans, and barley malt. It’s spicy, sweet, tangy, and packed with umami.

I talk more about how it’s made (and how to use it well) in my guide to Korean jang, but here’s the short version: it’s bold, complex, and absolutely essential in dishes like Bibimbap, Tteokbokki, or this punchy salad dressing.

Since it’s oil-free, gochujang dressing pairs especially well with crisp vegetables and fruits. Personally, I like apples the best.

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How to Build a Korean Salad (Saengchae)

1. Base
Neutral, crunchy leafy greens like:

• Romaine
• Iceberg
• Butterhead
• Oakleaf

2. Herbs
Add brightness with fresh herbs:

• Chervil, mint, cilantro, parsley, or dill

3. Crisp Colorful Add-Ins
Think vibrant, sweet or peppery crunch:

• Apple slices, cucumber, red bell pepper, daikon, or kohlrabi

💡 Gochujang saengchae isn’t about exact rules—just balance texture, freshness, and flavor!

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Why Add Apples?

Apples add the perfect contrast to gochujang’s fermented heat. They bring natural sweetness and a juicy crunch that lifts the whole dish. Other fruits like Korean pear or mango could work beautifully too.

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Gochujang Salad Recipe (Serves 1)

Ingredients:

• 1½ cups leafy greens (romaine, oakleaf, etc.)
• ½ cup apples, cut into matchsticks or thin slices
• ½ cup red bell pepper, thinly sliced

Gochujang Dressing:

• 1 tbsp gochujang (Korean red chili paste)
• 1 tbsp agave syrup (or 1 tsp sugar)
• 1 tbsp apple cider vinegar (or mild vinegar)
• 1 tsp gochugaru (Korean red chili powder)
• 1 tsp Korean soy sauce (ganjang)
• 1 tsp toasted sesame seeds

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How to Make It

• Mix all dressing ingredients in a small bowl until smooth and well combined.

• In a large bowl, tear in the greens and herbs.

• Add sliced apple and bell pepper.

• Drizzle with dressing and gently toss to combine. You can use salad tongs, chopsticks, or toss by hand (Korean-style).

• Serve immediately with rice and your protein of choice: tofu, grilled meat, tempeh, or seafood.

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Tips & Variations

• Swap agave syrup with sugar, maple syrup, or honey (if not vegan)
• Add sliced cucumber, radish, or Korean pear for extra crunch
• For extra zing, finish with a squeeze of fresh lemon or lime

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FAQ: Gochujang Saengchae

Is this salad spicy?
It has a gentle kick, but not overwhelmingly spicy. You can reduce the gochugaru or gochujang for a milder version.

Can I make it ahead?
Prep the veggies and dressing separately, then toss just before serving for best texture.

Is gochujang gluten-free?
Many store-bought brands contain wheat, so check the label. Look for gluten-free certified gochujang if needed.

What does ‘saengchae’ mean?
Saengchae (생채) refers to fresh, uncooked seasoned vegetables in Korean cooking. It’s usually lightly dressed or tossed.

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Final Notes

If you’re craving something light but full of bold Korean flavor, this gochujang salad is just the thing. It comes together in minutes, is endlessly customizable, and brings a spicy-sweet balance to your table—whether as a side dish, banchan, or salad main.

맛있게 드세요 (masitge deuseyo)! Enjoy your meal!

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