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.
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