Kogi Vinaigrette

Ingredients

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.)

Directions

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.