Chogochujang-style sour chilli dip
Chogochujang is a Korean sweet-sour sauce made by seasoning gochujang with vinegar and sugar. This development batch adds water and toasted sesame seeds, with optional garlic for the portion being served.
Korean-style sweet-sour mustard dressing
겨자 소스 · Gyeoja-naengchae-style mustard sauce · Korean mustard dressing
A fresh sweet-sour mustard dressing for cold cucumber and pear or a freshly prepared salad. Its gram-based proportions are original and are not copied from Maangchi’s gyeoja-naengchae recipe.
A fresh sauce for a Korean cold-salad context
Gyeoja-naengchae is a Korean cold salad dressed with spicy mustard sauce. Maangchi’s preparation combines hydrated mustard with salt, sugar and vinegar, then serves it with cucumber and Korean pear. This independently developed gram-based dressing uses that combination as inspiration; it does not reproduce Maangchi’s proportions.
The powder is hydrated first so it can be mixed evenly. Sugar and salt dissolve in vinegar and the rest of the water, then the two mixtures are stirred together. Serve the fresh dressing with cold vegetables or a freshly prepared salad.
Sources for this section
Untested fresh-use limits
This formulation has not been kitchen-tested, sensory-validated or shelf-life tested. The archive’s 48-hour window is a planning convention, not a measured storage life; this record does not make a guarantee from it. Refrigerate promptly, make a small batch and use it fresh. Do not can or keep it at room temperature.
Mustard is a listed allergen. General chilled-food advice is not proof that this mixture has a defined shelf life.
Sources for this section
History
Maangchi identifies gyeoja-naengchae (겨자냉채) as a Korean cold salad with spicy mustard sauce, including a mustard, water, salt, sugar and vinegar mixture served with cucumber and Korean pear. This recipe uses independently developed gram proportions.
Ingredients
Yield 100 g approximately · Scaling: source batch only
Method
Risks and precautions
Mustard allergen
Mustard powder is a listed allergen.
Hazard sourceIdentify mustard and check its package for additional ingredients.
Control sourceChill promptly and follow general household chilled-food handling guidance; it does not establish this recipe’s shelf life.
Control sourceMustard is a listed allergen; check the powder label for additional ingredients.
This is not a preserved dressing. No recipe-specific storage period has been established.
- Mix the mustard powder with 15 g water until smooth. Cover and leave for five to ten minutes.
- Dissolve the sugar and salt in the vinegar and remaining 20 g water. Stir into the mustard mixture.
- Refrigerate promptly. Serve with cold cucumber and pear, or as dressing for a freshly prepared salad.
Conditions
Yield100 g approximately
Active time10 min
Temperature controlRefrigerated
Places
Korea
Documented preparation · Country evidenceMaangchi identifies gyeoja-naengchae as a Korean cold salad; this is a documented association, not a birthplace claim.
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Sources
MaangchiInspiration
Cold salad with spicy mustard sauce (Gyeoja Naengchae)The page identifies gyeoja-naengchae as a Korean cold salad and gives mustard sauce made from powder, water, salt, sugar and vinegar.
The recipe hydrates mustard for 5–10 minutes and serves it with cucumber and pear; the proportions here are independent.
Cited in: A fresh sauce for a Korean cold-salad context
Food Standards AgencySafety
Allergen guidance for food businessesMustard is one of the 14 listed allergens.
Cited in: Untested fresh-use limits
Food Standards AgencySafety
Storing chilled foods at incorrect temperaturesGeneral advice says to put cooked food in the refrigerator within 1–2 hours and maintain 5°C or below.
This general guidance does not establish a shelf life for this dressing.
Cited in: Untested fresh-use limits