Reviewed: May 16, 2012

Thanks for all the tips - I made this using seasoned rice vinegar. Because I like things spicy I toasted the sesame seeds with chili oil and didn't need any red pepper flakes. Wow it sure had a kick - but sooo good!!

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Reviewer:

Lesley

Cooking Level: Intermediate

Home Town: Niagara Falls, Ontario, Canada

Reviewed: Jan. 27, 2012

This was really bland, won't make it again.

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2 users found this review helpful

Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Aug. 27, 2011

Made exactly per recipe. Good but....needed salt. I was surprised by how spicy (hot) this was. I eat a lot of Indian, hot curry, so wasn't too spicy for me, but if you don't like hot, might want to cut back on red pepper.

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Reviewer:

Judy

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Reviewed: Jul. 28, 2011

Good, easy salad to make. My wife loved it, I was more just ok with it. Light and fresh

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Reviewer:

Dave

Reviewed: Mar. 28, 2011

yum, this is very good. i used rice wine vinegar and sesame oil.

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Reviewer:

Foodie Family

Cooking Level: Expert

Reviewed: Feb. 16, 2011

This is alright, but not great. The recipe should specify RICE vinegar as white vinegar is to pungent. There should also be some honey as is traditionally use in Korea. The sesame seeds don't need to be fried, just toast them in a dry pan. Replace the vegetable oil with dark sesame oil and add directly to the sauce mixture.

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Reviewer:

honey chile

Cooking Level: Intermediate

Reviewed: Jan. 23, 2011

I can't speak to the authenticity of this recipe, having never experienced the real thing before, but I know what I like, and the dressing for this salad was far too astringent. I would increase the oil and choose sesame over vegetable, use rice vinegar, and add a teaspoon or two of sugar. Otherwise, the dressing is extremely unbalanced, resulting in something tart and sour.

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Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Nov. 26, 2010

Great recipe to start from but I thought it was too vinegary - I toned down the vinegar by a little bit, added brown sugar and sesame oil and it was a great side dish to the Korean BBQ marinade chicken and the Bulgogi from this site. Yum!

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Reviewer:

Cupcake

Cooking Level: Intermediate

Reviewed: Oct. 19, 2010

Not great. I think rice vinegar instead of white would make a big difference.

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Reviewer:

Julia

Reviewed: Jun. 14, 2010

We liked the tangy taste of this salad, but I do think it needs a bit of sugar added to even it out. It was better the next day, so next time, I will make it in advance. We had little ones joining us for dinner, so I left out the red pepper flakes, but have no doubt that they would add really nice heat to this salad, which I think it needs. Will use them for sure next time. I toasted my sesame seeds in the oven (a single layer on a 9" cake pan @ 375 for about 5-7 minutes) to skip the oil and that worked out great. Thanks for sharing this recipe!

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