top of page

Spicy Soy Sauce Dressing

Updated: May 25, 2022

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.


 

Green Sea Shells is all about the joyful pursuit of happiness. Healthy living is happy living! Join me as I celebrate cultures through healthy food. Subscribe to the blog updates and follow me on social media platforms on FaceBook, Instagram and Twitter.

LA-based Green Sea Shells is an online magazine that encapsulates the vibrant essence of Indian-American life, culture, and family travel. Join our community and subscribe to our complimentary monthly newsletter, Roots & Routes.

Thanks for submitting!

Latest in Travel

Latest in LA Life

Latest in Lifestyle

Latest in Gifting