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


  • 1.

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

Nutritional information

Nutritional analysis per serving (38 servings)

  • Energy 367kj
  • Fat Total 35g
  • Saturated Fat 3g
  • Protein 2g
  • Carbohydrate 10g
  • Sugar 5g
  • Sodium 1477mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

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.

0 0 0 0 0
Average Rating
0 comments • 0 ratings