Seriously, Ranch dressing has been one of those elusive items that American expats had always taken for granted before coming to Korea. The only places to get it were shady foreign food markets, military base connections, or Costco–and even Costco didn’t always have it. I had even researched on ways to make it at home to post on the blog, but it required items that were also hard to get your hands on, like buttermilk and sour cream. And making my own sour cream required a sour cream culture, so that made it pointless.

Foreign brand Caesar dressing started making small appearances a couple of years ago, but it looks like Ottogi has recently launched both Caesar and Ranch dressings. I bought the Ranch and tried it with some deep fried pickles (oh my, so good).

The taste is just like Ranch. It’s not sweetened, folks! The only thing you need to be prepared for is its consistency. It’s as thick as mayonnaise, if not thicker. So it’s not the best for salads, but it’s perfect for dipping and putting on sandwiches.

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Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for "Parts Unknown with Anthony Bourdain," The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, National Geographic, Conde Nast Traveler, the PBS documentary series “Kimchi Chronicles,” and other projects in the UK, Canada, and Australia featuring celebrity chefs such as Gizzi Erskine and Gary Mehigan.Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide.He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.
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