Gochujang chilli dressing

Karen Martini
Gochujang chilli dressing adds a spicy lift to any number of dishes.
Gochujang chilli dressing adds a spicy lift to any number of dishes. Photo: Marcel Aucar

This spicy, savoury Korean dressing can be used as a dipping sauce for all manner of things, or as a punchy dressing for fried or grilled meat, poultry and seafood. You can make this a little ahead of time, but it is best used fairly quickly, while the lime juice still has freshness and lift.


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).

Use in: Karen Martini's roasted pumpkin with cashews and sesame, or cos and nashi salad with cashews and sesame.