Spicy Sesame Dressing Recipes

HOT AND SWEET SESAME DRESSING

Steps:

• Stir sugar and apple cider vinegar together in a small saucepan; cook over medium-low heat until sugar is dissolved, scraping sides of the pan to include all sugar granules, 3 to 5 minutes; remove from heat and let cool 2 to 3 minutes.
• Combine vinegar mixture, olive oil, soy sauce, sesame oil, garlic, and red pepper flakes in a food processor; blend until the garlic and red pepper flakes are tiny, 1 to 2 minutes. Strain through a fine-mesh sieve.

EASY SESAME DRESSING

Steps:

• Whisk olive oil, vinegar, sugar, sesame oil, soy sauce, and sesame seeds together in a bowl until dressing is evenly mixed.

SPICY STEAK NOODLE BOWL WITH SESAME SOY DRESSING

Steps:

• Heat a medium skillet over medium-high heat. Rub the steak with 1 tablespoon of the sesame oil and sprinkle generously with salt. Cook the steak until browned and medium-rare, 3 to 4 minutes per side. Remove to a plate, cover with foil and let rest for 5 minutes.
• Meanwhile, whisk together the garlic, soy sauce, vinegar, gochujang and the remaining 1 teaspoon sesame oil in a small bowl.
• Arrange the cabbage, spring onions, noodles and peanuts in two serving bowls.
• Thinly slice the steak against the grain and divide between the bowls. Pour the sesame dressing over the top and garnish with cilantro leaves.

SPICY NOODLES WITH SESAME DRESSING

Steps:

• Bring six quarts water to boil. Add the peanut oil and cook the noodles for three to four minutes, or until al dente. Drain and refresh under running cold water.
• Place the noodles in a large serving bowl and add one tablespoon sesame oil. Toss to prevent them from sticking together and set them aside.
• Mix together the remaining ingredients until you have a smooth sauce. If necessary, thin with a little olive oil. Correct seasoning and pour the dressing over the noodles. Toss thoroughly and serve at room temperature.

SPICY SESAME DRESSING

Steps:

• In a food processor fitted with the metal blade, or in a blender, finely chop the garlic and ginger.
• Add the remaining ingredients in the order listed and process to blend. The dressing should be the consistency of heavy cream. If it is too thin, add up to 2 tablespoons additional sesame paste.
• Refrigerated, in a covered container, the dressing will keep for up to a week.