Gochujang chilli dressing adds a spicy lift to any number of dishes. Photo: Marcel Aucar
1 large clove garlic
6cm piece ginger
2 tbsp gochujang paste
1 tbsp light oil, such as rice bran
2 tbsp fish sauce
1 tbsp rice wine vinegar
1 tsp salt flakes
2 tsp castor sugar
1 lime, juiced
1. Grate the garlic very finely using a Microplane or the like into a small bowl.
2. In a separate bowl, grate the ginger very finely and, using your fingers, squeeze all the juice out into the bowl with the garlic. Discard the ginger pulp.
3. Add the remaining ingredients to the bowl with the ginger juice and garlic and mix well, making sure the sugar and salt has dissolved and the gochujang doesn't clump at the bottom of the bowl.
Serve: Use straightaway or store refrigerated (overnight at the most; you may need to adjust with lime juice if it's tasting flat).
- Main Ingredients - Lime
- Cuisine - Korean
- Course - Side Dish