From David Chang's kitchen · Momofuku Noodle Bar, New York
shake · vinaigrette
★ STARRED KITCHENIndigolane Ginger-Soy
From a starred kitchen & national award winner
Ratio
RICE VIN 60SOY SAUCE 60GRAPESEED OIL 30SESAME OIL 1
Ingredients
- GARLIC20 g
- GINGER20 g
- JALAPENO14 g
- RICE VIN60 ml
- SOY SAUCE60 ml
- GRAPESEED OIL30 ml
- SESAME OIL1.25 ml
- SUGAR18 g
- PEPPERfreshly ground black to taste
Method
- Pour to the lines in order (bottom → top): RICE VIN, SOY SAUCE, GRAPESEED OIL, SESAME OIL.
- Add finishing notes: GARLIC, GINGER, JALAPENO, SUGAR, PEPPER.
- Cap the jar and shake until emulsified.
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).
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Momofuku / inuyaki archive (published as “Usukuchi-Jalapeno Vinaigrette (Octo Vin)”). Full citation lives in Provenance.