Kogi Vinegrette

Pungent, kind of acidic, sweet vinaigrette. Flavors of garlic and ginger come singing through, while fragrant Korean chili flakes add just enough spice. Slaws and salads are the most obvious applications, but this vinaigrette can also be drizzled over vegetables, grains, or proteins as a finishing sauce.

👥 4 to 5 servings servings
⏱️ Prep: test
🔥 Cook: test
🔗 Source
image: test
#asian #sauce

From: briansunter/graph recipes

🥘 Ingredients

  • ginger 2 in
  • garlic 4 cloves
  • scallions 3
  • chili flakes 50 g
  • salt 14 g
  • black pepper 6 g
  • soy sauce 240 g
  • rice vinegar 480 g
  • toasted sesame oil 120 ml
  • avocado oil 240 ml

🍳 Cookware

  • blender
  1. 1
    Use the side of a spoon to scrape the skin from the ginger , then roughly chop the knob into thin discs.
  2. 2
    Add the ginger discs to a clean blender jar, along with garlic scallions chili flakes salt black pepper soy sauce rice vinegar toasted sesame oil and avocado oil .
  3. 3
    Purée the ingredients on high speed until a smooth dressing forms, about 15 seconds .
  4. 4
    Pour the dressing into a sealable jar or container, and store it in the refrigerator for up to 3 months.

Actions

📥 Download .cook File 🔗 View Original
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