¼ cup tahini
¼ cup gochujang
2 cloves garlic, minced
3cm-piece ginger, finely grated
2 teaspoons rice vinegar

Gochujang has become such a pantry staple of mine that it now sneaks its way into most dishes where I want a chilli kick as well as plenty of umami. This will keep in the fridge for ages, although I find it tends to disappear fairly quickly. Here I’ve served venison marinated in a little of the dressing, but it also works well as a marinade for tempeh or firm tofu slices which are then fried. Try this in Soba noodle salad with venison medallions.


1.Whisk together all the ingredients with 2 tablespoons water.
2.Keep refrigerated until required.

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

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