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Yuzu Vinaigrette Recipe

by Emily
Korean yuzu vinaigrette dressing in a glass container. A salad with romaine lettuce, tomatoes, radish, and cucumber sit in the background. The salad and dressing sit on a table mat with a window in the background.

 This post may contain affiliate links. Please read my disclosure for details at the bottom of this page. As an Amazon Associate, I earn from qualifying purchases on this Korean-inspired yuzu vinaigrette recipe. I hope you enjoy learning about this yuzu dressing, otherwise known as yuzu vinaigrette, yuzu salad dressing, yuja vinaigrette, and yuja dressing!

Are you looking for a new, quick, and easy vinaigrette dressing for your next super party or weekly meal? If so, try making this yuzu vinaigrette recipe! This healthy, light, and refreshing dressing is my Korean twist on a classic lemon vinaigrette. The garlic and yuzu flavors make this vinaigrette a fun addition to add over-top salads, roasted vegetables, chicken, and more! Learn how to make this recipe below. 

What Is Yuzu Vinaigrette?

Yuzu is a winter citrus fruit of the Rutaceae family coming from an East Asian origin. Researchers believe that the fruit grew wild in central China, potentially as a hybrid of the mandarin orange and the ichang papeda. These fruit trees were introduced to Japan and the Korean peninsula during the Tang Dynasty (618 AD to 907 AD).

In South Korea, people refer to yuzu as ‘yuja’ (유자). They use this ingredient to make traditional dishes such as ‘yuja-cheong’ (유자청) aka ‘yuzu marmalade,’ as well as more western-inspired dishes such as this yuja vinaigrette, otherwise known as yuzu vinaigrette. 

This vinaigrette is used as a dressing to add over top of a salad. It is a perfect light, refreshing, and tangy dressing to add to your salad-making repertoire!

To learn more about the yuzu (yuja) fruit in Korean cooking, check out my ingredient article on the subject

Korean yuzu vinaigrette dressing in a glass container. A salad with romaine lettuce, tomatoes, radish, and cucumber sit in the background. The salad and dressing sit on a table mat with a window in the background.
Even After Combining Ingredients Well, This Salad Dressing Separates Easily. Always Whisk/Mix Before Serving.

Korean Yuzu Vinaigrette Ingredients:

Below, I list the ingredients used to make this deliciously refreshing yuzu dressing recipe. I also linked any informative articles on my site connected to these ingredients:

Yuzu Dressing Ingredients:

Korean Yuzu Dressing Tips & Tricks: 

Here, I list some helpful tips & tricks to help you make this quick, easy, and healthy Korean-style yuzu vinaigrette. If you have any questions, leave a comment below or email me at [email protected]!

  • In the United States, you cannot easily find fresh yuzu imported from overseas or grown domestically. At this time, the Department of Agriculture has a ban on tree and fruit imports because yuzu carries diseases that easily kill native trees. While there are a few trees that were introduced before the ban, the fruits produced from these trees will cost you a pretty penny!
  • Instead, you can make this recipe using bottled yuzu juice. You can find yuzu juice at your local Asian grocery store or online! 
  • Once you combine all the ingredients, whisk vigorously to incorporate everything.
  • Pour over and mix into the salad right before serving.
  • Or, allow people to add the vinaigrette dressing to their salads at the table. If you place the salad dressing on the table, make sure to have a small whisk available for people. This way, people can mix it again before pouring it over their salads throughout the meal. 
A closeup shot of Korean yuzu vinaigrette dressing in a glass container. A salad with sits in the background. The salad and dressing sit on a table mat.

Yuzu Vinaigrette Frequently Asked Questions: 

Now that we learned some tips & tricks for making this yuzu dressing recipe, I want to answer some questions you may have as well! If I do not answer your question, feel free to leave a comment in the section below or email me at [email protected]

What Does Yuzu Taste Like?

Many people describe yuzu as having a taste like a mix between a lemon and a mandarin orange. Sometimes, people also describe flavors of lime and grapefruit. 

While it uniquely tastes like a blend of different citruses, this fruit adds recognizable tart and bright notes to any dish! 

Does This Recipe Contain Major Allergens? (Gluten, Soy, Etc.)

Before listing all of the major allergens, I want to state that all of my recipes are naturally gluten-free. On this blog, I only use and recommend gluten-free ingredients and brands. That being said, I list gluten as a potential allergen when necessary– this is because many Korean ingredients (such as soy sauce, gochujang, and doenjang) contain gluten unless you specifically buy gluten-free versions. Not only is this true for gluten, but it is true for other major allergens as well. As such, I always list allergy substitutions in the next section of my post. 

This recipe does not contain 9 of the 9 major allergens. It does not contain: 

  • Tree nuts
  • Peanuts
  • Wheat (Gluten)
  • Soybeans
  • Milk (Dairy)
  • Fish
  • Crustacean Shellfish
  • Eggs
  • Sesame

Is This Recipe Vegetarian or Vegan?

Excitingly, this recipe is naturally vegetarian and vegan! 

A side shot of Korean yuzu dressing in a glass container. A salad with romaine lettuce, tomatoes, radish, and cucumber sit in the background. The salad and dressing sit on a table mat with a window in the background.

Where Do I Buy the Ingredients?

While you can find many Korean ingredients at your local well-stocked grocery store these days, you may have a hard time finding the yuzu (aka yuja) juice. I recommend shopping for these ingredients at your local Asian or Korean grocery shop. If you do not have one in your area, you can find the necessary ingredients online.

Where to Buy Korean Ingredients Online? 

Nowadays, there are many online options to choose from to order Korean food online. These websites are not limited to but include:

  • Amazon
  • H-mart
  • Hanpoom
  • Wooltari 

When shopping for yuzu juice online, I recommend using the common term ‘yuzu,’ rather than the Romanization of the Korean term ‘yuja.’ You will find more options available. 

Further, note that bottles of yuzu juice or extract tend to be rather small. This product can be expensive in the United States, or other countries where it needs to be imported.

How Do I Store Leftovers?

To store the leftover yuzu vinaigrette, place it in an airtight container and store it in the refrigerator. Then, you can enjoy it over salads throughout the week! 

Yuzu Substitutions:

If you can’t find yuzu, you can use whatever citrus fruits are available in your local grocery store to create your juice base.

  • Lemon 
  • A mix of lemon and lime
  • Meyer lemon 
  • Orange
  • Grapefruit

I Hope You Enjoyed Learning How to Make This Yuzu Vinaigrette Recipe!!

In the end, I hope you enjoyed learning how to make this delicious yuzu vinaigrette recipe! If so, let me know in the comment section! Also, let me know if you have a favorite salad dressing recipe or yuzu-based dish you eat at home! 

If you would like to read more about cooking, you can find further recipes on this blog. I listed some of my favorite Carving A Journey recipes below! For reference, many recipes are influenced by my family’s blended Korean and Southern heritage.

Further Carving A Journey Recipes:

If you have any questions or comments, you can also email me at [email protected].

And, finally, I would love to hear from you through our social media as well! You can follow me at @carvingajourney on Instagram, Facebook, and Pinterest. I also started a vlog Youtube channel with my husband! Or, if you would like more articles like these, you can subscribe to the blog by joining the mailing list. Let me know if you try making this Korean-inspired yuzu salad dressing recipe! Thank you so much for stopping by!

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Yuzu Vinaigrette Recipe

Recipe by Emily
5.0 from 2 votes
Course: Sauces, DressingCuisine: Korean FusionDifficulty: Easy


Prep time




  • 1/3 Cup Olive Oil

  • 1/4 Cup Yuzu Juice

  • 1 TSP Dijon Mustard

  • 1 Large Garlic Clove, Grated (Or garlic powder to taste)

  • Grated Black Pepper, to Taste

  • 1/4 TSP Salt


  • In a small bowl, whisk together the yuzu juice, garlic, mustard, salt, and pepper.
  • Next, drizzle in the olive oil while continuing to whisk. Keep doing this until the dressing is emulsified. Alternatively, combine everything in a lidded jar and shake to combine.
  • If your vinaigrette is too tangy, add more olive oil, to taste.*
  • Use right away or store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge as well as separate (as shown in photos). To soften, let the dressing sit at room temperature for a few minutes. Always stir before using.


  • *If the dressing is still too tangy for your taste, add in sugar or a neutral honey to making it sweeter. This will balance out the tangy dressing!

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