Add some spice to your winter dinner menu with these recipes

Ingredients

• 3 tablespoons Gochujang (Korean fermented chili paste, store‑bought)
• 2 tablespoons Honey (Prefer raw or light honey)
• 2 tablespoons Sesame Oil (Toasted sesame oil for nutty flavor)
• 1 tablespoon Rice Wine Vinegar (Adds bright acidity)
• 1 tablespoon Soy Sauce (Regular or low‑sodium)
• 1 teaspoon Fresh Ginger (Finely minced; about a ½‑inch piece)
• 1 tablespoon Sesame Seeds (Toasted; optional garnish)

Instructions

1. Toast Sesame Seeds (optional)

   Heat a small skillet over medium heat, add the sesame seeds, and stir constantly until golden and fragrant, about 2 minutes. Transfer to a plate to cool.

   Time: PT2M

   Temperature: Medium heat

2. Combine Base Ingredients

   In the mixing bowl, add gochujang, honey, toasted sesame oil, rice wine vinegar, and soy sauce. Stir with the whisk until the mixture is smooth.

   Time: PT2M

3. Add Aromatics

   Add the minced fresh ginger and the toasted sesame seeds to the bowl. Whisk again until everything is fully incorporated.

   Time: PT1M

4. Adjust Flavor

   Taste the vinaigrette. If it’s too spicy, add a splash more honey; if too thick, thin with a teaspoon of warm water or extra rice wine vinegar.

   Time: PT1M

5. Serve or Store

   Drizzle the vinaigrette over roasted pork and winter vegetables, or toss it with a winter salad. Transfer any leftovers to a sealed jar and refrigerate.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

12 g

Fat

7 g

Fiber

1 g