Kogi Vinaigrette
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.
Ingredients
- 2 inches ginger
- 4 cloves garlic
- — scallions
- 50 g chili flakes
- 14 g salt
- 6 g black pepper
- 240 g soy sauce
- 480 g rice vinegar
- 120 ml toasted sesame oil
- 240 ml avocado oil
Equipment
blender jar
Method
Use the side of a spoon to scrape the skin from the 2 inches ginger , then roughly chop the knob into thin discs.
Add the ginger discs to a clean blender jar , along with 4 cloves garlic , scallions , 50 g chili flakes , 14 g salt , 6 g black pepper , 240 g soy sauce , 480 g rice vinegar , 120 ml toasted sesame oil , and 240 ml avocado oil .
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.
View Cooklang Source
>> title: Kogi Vinaigrette
>> description: 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.
>> source: https://www.amazon.com/Dishoom-cookbook-much-loved-Indian-restaurant/dp/1408890674?&_encoding=UTF8&tag=bsunter-20&linkCode=ur2&linkId=9591a56da3cee0346dafbf6fd973e41c&camp=1789&creative=9325
>> tags: asian, sauce
>> servings: 4 to 5 servings
Use the side of a spoon to scrape the skin from the @ginger{2%inches}, then roughly chop the knob into thin discs.
Add the ginger discs to a clean #blender jar{}, along with @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}, and @avocado oil{240%ml}.
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.