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.
Pinot Noir, Chardonnay and Rose are the best wines to pair with Kogi Vinaigrette.
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its based on your kitchen spaces. if you have lot of space in kitchen then you can place it inside the kitchen itself. if no space then you can separate it as dining hall. but placing the dining table in kitchen is best choice
» 10h ago
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» 15h ago
Useful tips, I haven’t heard this yet but thinking about it, it may work perfectly. By the way, do you know any tips for luster? So that it would regain its splendor.
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