Sesame Dressings: Korean and Japanese Style

Store bought dressings are typically and unfortunately the unhealthy part of the salad, because of the amount of additives that are usually in. Here are 2 types of sesame dressings that many people have enjoyed when I make them. Traditionally, these “dressings” are both used for marinating lightly cooked or steamed vegetables, but you can also use as a regular dressing on top of fresh vegetables. The key to the great aroma is to use the roasted sesame which you can easily make and store them or you can purchase at Asian grocery stores. 

1) Japanese Sesame Dressing 

This is called, “goma-ae” in Japanese. You can really enjoy the taste of roasted sesame with this dressing. This is more like  a paste then a dressing, so it is much easier to use with cooked vegetables (see below for instruction)


  • 3-4 tbsp Roasted sesame, grounded (or little different version, you can use tahini instead)
  • 1 tbsp Soy source 
  • 1 tbsp or less honey, maple syrup, molasses, or any natural sweetener

Mix all the ingredients together in a bowl, add vegetables (see below) mixed well

1) Korean Sesame Dressing 

This is called, “Namul” in Korean. It has a well balanced spice of garlic & ginger, and goes really well with rice!


  • 2 tbsp Roasted sesame
  • 1 tbsp Soy source 
  • 1 tbsp Rice vinegar
  • 2 cloves of garlic, chopped finely
  • 2 tsp ginger, chopped finely
  • 1 tbsp roasted sesame oil

Mix all the ingredients together in a bowl, add vegetables (see below) mixed well

Tips: Vegetables typically used are such as spinach, beans, carrots and/or bean sprouts. Boil water in a large pot with a pinch of salt, then boil vegetable lightly (vegetables are tender enough, but still has little crunchiness). Take the vegetable out when it is ready, and cool it down with a cold running water. Drain exsess water well from the vegetables and mix/marinate with either of dressings above.

Sesame is a great source of fiber and minerals such as calcium, magnesium, iron, and copper, also is high in amino acid, tryptophan.