Wombok Salad in Gochujang Vinaigrette

This is a salad I tried at Hong Kong’s famous Arirang restaurant and I had to recreate it at home. It is light, refreshing and spicy.

What is Wombok?

Wombok is also known as Chinese cabbage or Napa Cabbage. The word comes from the Australian adaptation of the Cantonese word for the cabbage ‘Wong Ngaa Bak’. In Japan, this cabbage is called hakusai and in Korea, it’s called baechu. This variety of cabbage is different from the green, round cabbage as Wombok has longer leaves and is oblong in shape.

What is Gochujang?

Gochujang is an intense savoury, sweet, and spicy sauce fundamental to Korean cuisine. It is usually fermented in clay pots and made with rice, salt, soybean paste and Korean red pepper flakes (gochu-garu).

Traditional gochujang is made from the best ingredients but commercial ones these days are made with corn syrup (a GI of 90, and it can spike your blood sugar to unhealthy levels). I have this low GI recipe in on Instagram that can help you get the best taste, and health benefits of this delicious condiment.

How Do You Make Gochujang Vinaigrette?

I’ve mixed some rice vinegar, soy sauce and agave with my homemade gochujang paste to create this salad-style vinaigrette. You can make this in a larger batch and store it for your other salads.

Wombok Salad in Gochujang Vinaigrette

The Veggie Wifey

A flavourful and nutritious salad that can help reduce inflammation

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Servings 2 people

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Equipment

• 2 Mixing bowls
• 1 Salad Tongs
• 1 veggie washer

Ingredients

Gochujang Vinaigrette

• ▢ 1/4 cup chives and spring onion mixed
• ▢ 2 tbsp homemade low-gi gochujang see here
• ▢ 2 tbsp soy sauce low-sodium
• ▢ 4 tsp rice vinegar no added sugar
• ▢ 1 tsp maple syrup or agave agave has a lower GI
• ▢ 1 tsp garlic (minced)
• ▢ 2 tbsp sesame oil pure
• ▢ 1/2 tsp white sesame seeds organic

Salad

• ▢ 150-170 grams Wombok chopped

Instructions

• Wash and rinse the Wombok and lettuce using my veggie washer
• Semi dry the leaves using my salad spinner
• Mix all the ingredients for the dressing in a small bowl and set aside
• Place the Wombok and lettuce in a large mixing bowl, and pour half the dressing over it
• Gently toss the salad to combine the dressing
• Right before serving, pour the remaining dressing and toss again.
• Garnish with gochugaru, black and white sesame seeds
• Serve at room temperature or cold

Notes

If you add all the dressing at once, the salad may get soggy. Ensure your salad leaves are dry before pouring the sauce. You can store this salad overnight in the fridge.