Ginger-Garlic Vinaigrette

Name: Ginger-Garlic Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 6 cups (1440 ml)
Cuisine: Asian
Ingredients: 2" knob roughly chopped (40 g) Ginger; 4 cloves Garlic; about 3 scallions (45 g) Scallion; 1/4 cup Korean chili flakes (28 g) Gochugaru; 1/4 cup (50 g) Sugar; 1 Tbsp kosher (15 g) Salt; 2 tsp black (4 g) Pepper; 1 cup (240 ml) Soy Sauce; 2 cups unseasoned (480 ml) Rice Vinegar; 1/2 cup toasted (120 ml) Sesame Oil; 1 cup neutral (240 ml) Canola Oil

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

DRESSING · SLAW, TACOS & GRILLED MEATS

A dressing for slaw, tacos & grilled meats.

Choi's dressing for slaw, tacos & grilled meats.

On the jar

GINGER-SOY

Method: blend
Yield: about 6 cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Soy Sauce 240 mlRice Vinegar 480 mlSesame Oil 120 mlCanola Oil 240 ml

Ingredients

Ginger2" knob roughly chopped (40 g)
Garlic4 cloves
Scallionabout 3 scallions (45 g)
Gochugaru1/4 cup Korean chili flakes (28 g)
Sugar1/4 cup (50 g)
Salt1 Tbsp kosher (15 g)
Pepper2 tsp black (4 g)
Soy Sauce1 cup (240 ml)
Rice Vinegar2 cups unseasoned (480 ml)
Sesame Oil1/2 cup toasted (120 ml)
Canola Oil1 cup neutral (240 ml)

Where it sits

One of 719 vinaigrettes in the catalog, with 11 ingredients against a median of 6.

Its fat to acid ratio is 0.8:1, higher than 8% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is rice vinegar. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is sesame oil and canola oil. In this category chefs also reach for olive oil (502 recipes) and grapeseed oil (75).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Ginger-Garlic Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

Easy Nuoc ChamNATIONAL AWARD WINNEROn the jar: NUOC CHAM
PonzuNATIONAL AWARD WINNEROn the jar: QUICK PONZU
Usukuchi-Jalapeno Vinaigrette★ STARRED KITCHENOn the jar: GINGER-SOY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Adapted from a Roy Choi recipe (Roy Choi MasterClass / Kogi).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Roy Choi MasterClass / Kogi (published as “Kogi Vinaigrette”). Full citation lives in Provenance.

Companion jar