Gochujang & Manuka Honey Vinaigrette
Sweet, spicy and umami-rich dressing for salads, grain bowls and seafood
A trending fusion dressing combining Korean gochujang spice with New Zealand Manuka honey for depth and gloss. Brightened with rice vinegar and lime, finished with toasted sesame oil — great on leafy salads, roasted vegetables or grilled fish. Make ahead to let the flavours marry.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT30M
Total Time: PT40M
Active Time: PT10M
Ingredients
2
tbsp
manuka honey
(Notes: room temperature for easy mixing; MGO 263 / UMF 12 recommended)
1
tbsp
gochujang
(Notes: adjust to heat preference)
3
tbsp
rice vinegar
(Notes: or apple cider vinegar)
2
tbsp
extra virgin olive oil
(Notes: or light olive oil)
1
tbsp
toasted sesame oil
(Notes: for nutty depth)
1
tbsp
tamari or light soy sauce
(Notes: gluten-free option: tamari)
1
tsp
Dijon mustard
(Notes: helps emulsify)
1
tsp
fresh lime juice
(Notes: about half a lime)
1
clove
garlic
(Notes: finely grated)
to taste
flaky sea salt and cracked black pepper
(Notes: to finish)
Instructions
Step 1
Combine manuka honey, gochujang, rice vinegar, tamari, Dijon mustard, lime juice and grated garlic in a medium bowl or a screw-top jar.
Tip: If your honey is very thick, warm jar in your hands or briefly place jar in warm water to loosen before measuring.
Timing: PT3M
Step 2
Whisk vigorously while slowly drizzling in the extra virgin olive oil to create an emulsion, then whisk in the toasted sesame oil. If using a jar, add oils and shake vigorously for 30–60 seconds.
Tip: Slowly adding the oil helps the dressing emulsify and become glossy.
Timing: PT2M
Step 3
Taste and adjust seasoning: add a little extra manuka honey if you want it sweeter, more vinegar for brightness or extra gochujang for heat. Finish with flaky sea salt and cracked black pepper.
Tip: Balance is key — aim for a bright, slightly sweet and savoury finish.
Timing: PT1M
Step 4
Cover and refrigerate for at least 30 minutes to allow the flavours to meld and the dressing to thicken slightly.
Tip: Make ahead and store in the fridge for up to 7 days; bring to room temperature and shake well before using.
Timing: PT30M
Step 5
Before serving, whisk or shake the dressing briskly to re-emulsify. Drizzle over mixed leafy salads, grain bowls, roasted vegetables or grilled fish.
Tip: A final squeeze of fresh lime or a sprinkle of toasted sesame seeds lifts the dish.
Timing: PT0M