Ingredients
| 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
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Instructions
| 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