Gochujang Saengchae | Korean Salad with Spicy-Sweet Chili Paste Dressing
A fresh Korean salad tossed in a bold, oil-free gochujang dressing. Made with crisp greens, apple, and bell pepper, it’s a quick vegan banchan full of flavor and color, that goes perfect with rice and your favorite protein.
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.
Notes
🌵Substitute agave syrup with 1 teaspoon of sugar