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Spicy Soy Sauce Dressing

This experiment is right from Molinaro's Korean Vegan cookbook! I made it, its in my fridge and I am using it over rice, to pickle my perilla leaves and to pour over my cooked tofu.

So, this one is a keeper :)

Whisk together the following ingredients in a fridge-friendly bowl with a lid. Refrigerate it and use it over a few weeks.

  • 1 cup soy sauce (I used a Korean one)

  • 2 tablespoons Gochugaru

  • Half a spoon of minced garlic

  • 2 scallions, cut finely

  • 1/4 cup of red onions, chopped finely

  • 1 shishito pepper (its spicy!)

  • 2 tablespoons of maple syrup

  • 1 tablespoon of rice vinegar (I used brown rice vinegar)

  • 1 tablespoon of Mirin

  • A sprinkle of black pepper

  • Half teaspoon of ground turmeric

This video below is of the prepared sauce which I now pouring over the perilla leaves to pickle them. They will be ready to consume after 3 days in the fridge.


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About Me


Hey there! I am Komal Kapoor,

LA-based Indian-American who loves to share experiences in food, world travel, wellness and luxury!


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