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.
via masterclass.com
Nutrition
Authored values; per-serving basis not stated.
- Calories
- 3430 kcal
- Protein
- 26g
- Carbs
- 55g
- Fat
- 339g
Large-batch sauce; each serving dresses a salad for several people
Ingredients
- 2 inches ginger
- 4 cloves garlic
- 3 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
Instructions
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 , 3 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.
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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.
tags: [asian, sauce]
source: https://www.masterclass.com/classes/roy-choi-teaches-intuitive-cooking/chapters/mother-sauce-kogi-vinaigrette
servings: 5
cuisine: Korean
difficulty: easy
rating: 5
nutrition-calories: 3430 kcal
nutrition-protein: 26g
nutrition-carbs: 55g
nutrition-fat: 339g
nutrition-note: Large-batch sauce; each serving dresses a salad for several people
---
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.