Usukuchi-Jalapeno Vinaigrette

Name: Usukuchi-Jalapeno Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: Asian
Ingredients: 2 Tbsp finely chopped (20 g) Garlic; 2 Tbsp chopped peeled (20 g) Ginger; about 1 jalapeno (14 g) Jalapeno; 1/4 cup rice wine vinegar (60 ml) Rice Vinegar; 1/4 cup usukuchi light soy (60 ml) Soy Sauce; 2 Tbsp (30 ml) Grapeseed Oil; 1/4 tsp Asian (1.25 ml) Sesame Oil; 1 1/2 Tbsp (18 g) Sugar; freshly ground black to taste Pepper

Independent adaptation of a publicly published David Chang recipe. Not affiliated with, sponsored by, or endorsed by David Chang.

DRESSING · FRIED CHICKEN & OCTOPUS

A dressing for fried chicken & octopus.

Chang's usukuchi-jalapeño vinaigrette for chicken, octopus.

On the jar

GINGER-SOY

Method: shake
Yield: about ¾ cup
Ingredients: 9
Jar batch: 1.4× recipe

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Ratio

RICE VINEGAR 60 mlSOY SAUCE 60 mlGRAPESEED OIL 30 ml

Ingredients

Garlic2 Tbsp finely chopped (20 g)
Ginger2 Tbsp chopped peeled (20 g)
Jalapenoabout 1 jalapeno (14 g)
Rice Vinegar1/4 cup rice wine vinegar (60 ml)
Soy Sauce1/4 cup usukuchi light soy (60 ml)
Grapeseed Oil2 Tbsp (30 ml)
Sesame Oil1/4 tsp Asian (1.25 ml)
Sugar1 1/2 Tbsp (18 g)
Pepperfreshly ground black to taste

Method

Pour to the lines in order (bottom → top): RICE VINEGAR, SOY SAUCE, GRAPESEED OIL.
Shake-to-line (dashed marks): add GINGER, then SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 5 CLOVES GARLIC, 1½ JALAPENOS.
Season to finish: PEPPER (to taste), SESAME OIL (about ¼ tsp).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 9 ingredients, one pour order, no measuring cups on a Tuesday.

2 kitchens · 1 star · 2 national awards

Usukuchi-Jalapeno Vinaigrette★ STARRED KITCHENOn the jar: GINGER-SOY
Fish Sauce Vinaigrette★ STARRED KITCHENOn the jar: FISH
Rice Wine & Soy Dressing★ STARRED KITCHENOn the jar: RICE WINE
Easy Nuoc ChamNATIONAL AWARD WINNEROn the jar: NUOC CHAM

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Provenance

Korean-American chef founder of Momofuku; James Beard Rising Star / Outstanding Chef lineage with Michelin at Momofuku Ko. Noodle-bar roots expanded into a global restaurant and media group.

Originally published as Usukuchi-Jalapeno Vinaigrette (Octo Vin).

Adapted from a David Chang recipe (Momofuku / inuyaki archive).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.4× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Momofuku / inuyaki archive (published as “Usukuchi-Jalapeno Vinaigrette (Octo Vin)”). Full citation lives in Provenance.

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