It’s true that in my family, the lettuce most frequently called into duty is romaine—the hearts in particular. We are suckers for a good crunch. And yes, I know it’s not the most nutritious lettuce on the planet, but hey, it has some fiber and the aforementioned crunch, and sometimes other lettuces and vegetables are worked into the mix. 

But sometimes you need a salad with a little more presence, some kick, and then you will be reaching for the more assertive greens, greens like arugula, mustard greens, mizuna, spinach….. and do grab a mix if you can, so much easier. I often blend in some romaine to a mix to make it more accessible for a broader audience.

This Spicy Green Salad with Gochujang Dressing recipe is the perfect side salad for practically any dish with its balanced sweetness, spiciness, and zestiness. Try serving it with Korean-Style Grilled Short Ribs, Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard, and Garlic, or Honey Ginger Salmon.

Spicy Gochujang Salad Dressing

And bold greens call for an assertive dressing. The hot sauce darling of the past few years is gochujang, actually a paste traditionally made with chili peppers, fermented soybeans, brown sugar glutinous rice, and salt (trust, it’s so much better than that description would lead one to believe). Some snooty food people think gochujang is over but a) they should get over themselves, and b) it’s been around since probably the 15th century so, really a few years in the limelight and people are thinking it’s had its moment: I think not.

I use it in pretty much any kind of recipe where a bit of heat is warranted (which is often and varied), and it steps right into the spotlight in this dressing. The orange juice and the honey balance it out in this dressing with a bit of sweetness. I also think this dressing would make a great marinade for pork or chicken.

Ingredients

• Gochujang paste – A Korean chile paste that is slightly salty, spicy, earthy, and sweet.
• Vegetable or canola oil – The base of the dressing.
• Fresh orange juice – For a touch of acidity and sweetness.
• Sherry vinegar – Sherry vinegar has a complex and almost nutty flavor that you won’t find in other vinegars.
• Honey – For sweetness and texture.
• Kosher salt – To taste.
• Minced onions – For varied texture and a pop of spiciness.
• Spicy greens – Any greens will work, but I like a mix of arugula, mustard greens, mizuna, and spinach.
• Romaine heart leaves – For that extra crunch.

How to Make Spicy Greens Salad with Gochujang Dressing

1. Make the dressing: Combine the gochujang paste, oil, orange juice, vinegar, honey, onions, and salt. Shake to combine.
2. Dress the salad: Place the greens and romaine in a serving bowl, and either serve the dressing on the side or drizzle it over and toss to combine.

Storage

If you are planning to have leftovers, make sure to dress each portion of lettuce individually. The lettuce will begin to get soggy pretty soon after dressing, so store the lettuce and dressing in separate containers.

The dressing will stay good in a sealed container in the fridge for up to 2 weeks.

What to Serve With Gochujang Spicy Greens Salad

Korean Pork Chops

Dijon and Honey-Crusted Pork Tenderloins

Air Fryer Salmon

More Gochujang Recipes

• Kimchi Brussels Sprouts
• Korean Pork Chops
• Korean Tofu Salad