Ingredients
| ¼ cup tahini | |
| ¼ cup gochujang | |
| 2 cloves garlic, minced | |
| 3cm-piece ginger, finely grated | |
| 2 teaspoons rice vinegar |
Gochujang has become such a pantry staple of mine that it now sneaks its way into most dishes where I want a chilli kick as well as plenty of umami. This will keep in the fridge for ages, although I find it tends to disappear fairly quickly. Here I’ve served venison marinated in a little of the dressing, but it also works well as a marinade for tempeh or firm tofu slices which are then fried. Try this in Soba noodle salad with venison medallions.
Instructions
| 1. | Whisk together all the ingredients with 2 tablespoons water. |
| 2. | Keep refrigerated until required. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
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