Micah Meals
Kogi Vinaigrette
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1 1-inch knob of ginger
•2 garlic cloves, peeled
•2 scallions, roughly chopped
•1/8 cup gochugaru (Korean chili flakes)
•1/8 cup sugar
•1/2 tbsp kosher salt
•1 tsp black pepper
•1/2 cup soy sauce
•1 cup rice vinegar (unseasoned)
•1/8 cup toasted sesame oil
•1/2 cup neutral oil (canola, grapeseed, etc.)
Instructions
Use the side of a spoon to scrape the skin from the ginger, then roughly chop the knob into thin discs. Add the ginger discs to a clean blender jar, along with the rest of the ingredients. Purée the ingredients on high speed until a smooth dressing forms, about 15 seconds. Pour the dressing into a sealable jar or container, and store it in the refrigerator for up to 3 months.
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