Kogi Vinaigrette

By matt , 11 September 2023
Date Posted
Ingredients
  • 1 2-inch knob of ginger
  • 4 garlic cloves, peeled
  • 3 scallions, roughly chopped
  • ¼ cup gochugaru (Korean chili flakes)
  • ¼ cup sugar
  • 1 tbsp kosher salt
  • 2 tsp black pepper
  • 1 cup soy sauce
  • 2 cups rice vinegar (unseasoned)
  • ½ cup toasted sesame oil
  • 1 cup neutral oil (canola, grapeseed, etc.)
Body

Use the side of a spoon to scrape the skin from the ginger, then roughly chop the knob into thin discs.

Add the ginger discs to a clean blender jar, along with the rest of the ingredients.

Purée the ingredients on high speed until a smooth dressing forms, about 15 seconds.

Pour the dressing into a sealable jar or container, and store it in the refrigerator for up to 3 months.

Category
Sauces
Original External Weblink
https://www.masterclass.com/classes/roy-choi-teaches-intuitive-cooking
Original Source
Roy Choi
Status
Cooked