Korean Salad with Sesame Dressing

It’s spicy! I would start with 1tsp pepper flakes and move up from there. I did enjoy it!

Just made the dressing and it’s delicious. If you’re not a fan of spicy things, I’d say add only a teaspoon of chili flakes. Other than that, it’s perfect.

I made it into a meal by adding roasted chicken and avocado

I use recipes as more of a concept guide than following to the letter. This was a great dish. I made a few changes. The first is I didn’t have green onions so I cut some chives out of the garden which worked very nicely. I reduced the dish to one serving, used rice wine vinegar, did not use reduced sodium soy sauce. I reduced additionally the oil to a tsp which is my diet allotment for lunch and used sesame seeds to top it Actually the two together would be the lunch allotment. ( adds fiber and other nutrients) The dressing was reduced to one serving. I added bulk and vegetables to the salad. A variation which may be good to top it would be grated ginger, seaweed and edamame. I would recommend changing the vinegar to rice wine. Also red pepper sauce which is more available here than red pepper flakes works adequately for Korean dishes using that ingredient. I also did not use water. The liquid in the vinegar, and hot pepper sauce was adequate for the dressing.

Made this for a twist on salad. When I went to serve, I remembered I also had rice paper, so we made spring rolls. This recipe was perfect for that. As per some of the reviews I decreased the water. Also, I only add half the oil at first as Sesame Oil has a powerful taste. Tasted better the next day.

This was too spicy for us – I would cut the hot pepper flakes way down. Good flavor, though!

Great!

I was bored with the dressings I had in the fridge and wanted something zesty so I have this a try. So good! I like spicy so I added some chili garlic sauce, but it’d be great regardless. Thanks for sharing!

Very tasty! I tweaked it slightly by adding an extra teaspoon of sugar and cut back to only 1 teaspoon of crushed red pepper and it is very close to the dressing used at our favorite Korean barbecue.

This has become our standard house dressing. It is so easy to make and very tasty.

I’ve made this as just a salad dressing and absolutely love it!! I’ll make double the recipe and add the green onion andchopped garlic right into it to let it sit in the fridge. I’ve thrown it on salads, noodles, used it as a dip for dumplings…. It’s great as is it.

This dressing is sooo good I keep getting seconds for the salad. I did substitute the white vinegar with rice vinegar and added about 2-3 tsp white vinegar just because i thought 1/4 cup of white vinegar would be too much of a sour kick and added 1 extra tsp sugar. I also used minced regular onions as I didn’t have green onions. It turned out just fine (thankfully!). I think you can also add whatever greens into this salad. I used a mix of lettuce, japanese spinach (horinzo) and thinly sliced cucumber. This will be my go to asian dressing!

My husband and I really liked this dressing; we used this on romaine. I did cut the water to only 3 tablespoons and had to use brown sugar (didn’t have white on hand). I found it pretty spicy, but probably will keep the amount the same when I make it again. Oh, I did add a little bit of fresh ginger too.

I didn’t care for this recipe. Too hot and salty for me.

This worked well for tonight. I only made 1/4 of the recipe, enough for 1 meal. I used a 4oz bag of spring mix, low sodium soy sauce, just a lite sprinkle of crushed red pepper, and about a teaspoon or so of minced red onion for the green I didnt have. Additionally I added a quick sprinkle of garlic salt and salt and pepper. Thanks

Extremely simple salad to make and an excellent compliment to an Asian dinner. Made as written except for using reduced-sodium soy sauce and half the oil (i.e., 1 Tbsp). Thanks funinthesun for sharing.

I highly recommend using rice wine vinegar instead of white vinegar. I double the recipe and added a tbsp each of fresh garlic and ginger. I also used half regular sesame oil and hot sesame oil. I like spicy. This dressing taste a whole lot better the next day. I use it as a salad dressing or a regular dipping sauce for meats. Very delicious.

This was very spicy and husband loved it. Didn’t change anything. Be prepared for a really spicy dressing. Yummy!

really good! Put it over a bbg steak salad with shredded carrots, red onion, orange peppers, sliced almonds, crispy onions and hearts of romaine. Everyone loved it!!

I made this side dish to go along with couple of other korean dishes I made last night. It tasted very similar to what my mom used to make for me in Korea when I was younger. I didn’t put 5T of water because seemed little unneccesary to me cause it will dilute the flavor of dressing too much not to mention it will result in soggy dish. Even without adding any water I had enough amount of dressing to coat entire chopped red lettuce. Overall, it is a great recipe and easy to prep. Thanks for sharing!

I was desperate to pull a quick meal together using one heart of romaine and frozen, mini pot stickers. That’s all I had! I chopped the lettuce and arranged the pot stickers around it. I used this dressing on top. Great on the lettuce and a good dipping sauce for the pot stickers. It was quite good! Very few ingredients, that I just happened to have. I’ll make it again.