From Roy Choi's kitchen · Kogi BBQ, Los Angeles
blend · vinaigrette
NATIONAL AWARD WINNERPearlpoint Ginger-Soy
From a national-award-winning chef
Ratio
SOY SAUCE 240RICE VIN 480SESAME OIL 120CANOLA OIL 240
Ingredients
- GINGER40 g
- GARLIC20 g
- SCALLION45 g
- GOCHUGARU28 g
- SUGAR50 g
- SALT15 g
- PEPPER4 g
- SOY SAUCE240 ml
- RICE VIN480 ml
- SESAME OIL120 ml
- CANOLA OIL240 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Korean-American L.A. street-food chef behind Kogi BBQ trucks; James Beard Humanitarian / cookbook awards and Food & Wine Best New Chef. Chego and Best Friend among later kitchens.
Originally published as Kogi Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 Roy Choi MasterClass / Kogi (published as “Kogi Vinaigrette”). Full citation lives in Provenance.