Korean Salad Dressing Recipe

Ingredients

Ingredients:

2 tbsp soy sauce

1 tbsp rice vinegar (or apple cider vinegar)

1 tbsp sesame oil

1 tbsp sugar (or honey)

1 tsp gochugaru (Korean red chili flakes) – optional for spice

1 tsp minced garlic

1 tsp toasted sesame seeds

1 tsp finely chopped green onion (optional)

Pinch of black pepper

Directions

Combine all ingredients in a small bowl or jar.

Whisk until sugar dissolves and everything is well mixed.

Let sit for a few minutes to allow the flavors to meld.

Drizzle over salad and toss to coat.

Notes

🔄 Variations:

For a creamy version: Add 1–2 tbsp of Kewpie mayo or plain yogurt.

For a nutty twist: Add 1 tsp of peanut butter or ground roasted sesame seeds.

No gochugaru? Use a tiny pinch of cayenne or omit it for a milder taste.

Korean salads, while varied, often feature fresh, crisp vegetables and bold, spicy, or tangy dressings. Here are some common vegetables you’ll find in Korean-style salads:

🥬 Common Vegetables in Korean Salads:

Napa cabbage (baechu)

Often used in kimchi, but also in fresh salads (like baechu geotjeori, a fresh kimchi salad).

Cucumber (oi)

Used in light salads like oi muchim (spicy cucumber salad).

Carrot (danggeun)

Julienned for color and crunch.

Radish (mu)

Korean radish or daikon, sliced thin or julienned (featured in mu saengchae—spicy radish salad).

Green onion (pa)

Especially young or thin green onions (used in pa muchim—scallion salad).

Perilla leaves (kkaennip)

Adds a minty, herbal flavor, sometimes used whole or shredded.

Spinach (sigeumchi)

Blanched and seasoned for sigeumchi namul (spinach side salad).

Lettuce (sangchu)

Often used in wraps (ssam) or dressed lightly in sesame oil-based sauces.

Chicory or crown daisy greens (ssukgat)

Used in salads or hot pot side dishes.

Bean sprouts (kongnamul or sukju namul)

Blanched and seasoned, sometimes added for texture.

Onion (yangpa)

Thinly sliced and sometimes pickled or used raw in spicy or sweet-sour dressings.

🥗 Common Seasonings & Dressings:

Gochugaru (Korean chili flakes)

Gochujang (chili paste)

Soy sauce

Vinegar (rice or apple)

Sesame oil

Garlic

Sesame seeds

Sugar or honey