1 tablespoon gochujang
1 clove garlic, mashed with a little salt
2 tablespoons rice vinegar
1 teaspoon maple syrup
2 tablespoons vegetable oil (not olive oil)
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds

I’m a sucker for the spicy umami of gochujang – I find myself reaching for it as a quick flavour boost for soups, stews and, yes, now a dressing. Should you want this more intense and powerful, try adding another tablespoon of gochujang to the mix. Try this with Warm green bean, sugar snap & black rice salad

View the recipe collection here


1.Whisk together all the ingredients and adjust the seasoning to taste.
2.This will keep in the fridge for at least a week.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles