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Kogi Vinaigrette

Kogi Vinaigrette

Demonstrated at the 2011 Melbourne Food and Wine Festival.

Ingredients

  • 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
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Method

  1. Purée in a blender or using a stick immersion blender until smooth.
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