Recipe by Roy Choi
Demonstrated at the 2011 Melbourne Food and Wine Festival.
1 cups kochukaru (Korean chilli flakes)
4 cups soy sauce
2 cups pure Japanese sesame oil
4 large stalks ginger, peeled and roughly chopped
10 green onions, stemmed and roughly chopped
24 garlic cloves
1 cup sugar
½ cup kosher salt
¼ cup black pepper, freshly ground
8 cups rice wine vinegar natural
4 cups canola oil
Purée in a blender or using a stick immersion blender until smooth.
Riesling, Pinot Noir and Rose are the best wines to pair with Kogi Vinaigrette.
• Sign Out
Click to Rate
Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.
Like us on Facebook
Follow us on Twitter
REGISTERED AND UNREGISTERED AMERICAN PASSPORT. email@example.com
» 13h ago
Phone: +237679650168 or +237-655-009-591
» 1d ago
Copyright © Foxtel Management Pty Ltd 2013 All Rights Reserved | About LifeStyle.com.au | Contact Us | Get Foxtel
Copyright © Foxtel Management Pty Ltd 2013 All Rights Reserved | Terms | Privacy | Contact Us | Get Foxtel