Gochujang marissa.co

Gochujang

Gochujang (Korean Hot Pepper Paste) is a very trendy ingredient at the moment. With the rise of Korean food, chefs are adding Korean ingredients into traditional dishes.  I thought I would try gochujang in a salad dressing.
I first read about using silken tofu in the ITSU recipe book, which a friend gifted to me. They called it a no-mayo mayonnaise. I loved the idea of the creaminess of mayo without the calories. It is a great option for healthy eating and vegans. I adapted the recipe to make a citrus Korean dressing that would be delicious with an Asian inspired coleslaw or used as a dipping sauce for tempura vegetables.

Gochujang Dressing
 
Preparation time
Cooking time
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An Asian inspired gochujang salad dressing. This adds a twist to serving crudité or adds a zing to coleslaw. The hint of citrus is an aftertaste with the hot pepper flavour being the star of the show.
Marissa:
Recipe type: Sauces & Dressings
Cuisine: Korean
Servings: 4
Ingredients
  • 4 Tablespoons Silken Tofu
  • 1 Tablespoon Olive Oil
  • ½ Lemon, juiced
  • ½ Orange, juiced
  • ½ teaspoon Gochujang Paste (available from Asian supermarkets or online)
  • 1 Tablespoon Honey
Method
  1. In a small blender, blend all the ingredients until smooth.
  2. Dress your Asian inspired coleslaw.
  3. Alternatively place the dressing in small bowls to serve with crudités or tempura vegetables.