
LC Channeling David Chang Note
Even the most renowned, crazy creative chefs rely not just on chimera but actual cooking techniques when it comes to the execution of their ideas. In his book, chef David Chang reminds us to take your time and work your knife skills when slicing and dicing. “Making small, even pieces of garlic and ginger (not the mush that a garlic press or a ginger grater creates) really make a difference,” he says. “Big bits of raw garlic can have an acrid sting: chunks of ginger will deliver a too-spicy blast can be unpleasantly fibrous.” There you have it.
Momofuku's Octo Vinaigrette
Ingredients
Directions
To make the octo vinaigrette, combine the garlic, ginger, chile, vinegar, soy, grapeseed oil, sesame oil, sugar, and a few turns of black pepper in a lidded container and shake well to mix. That’s it. (This will keep in the fridge for 4 to 5 days, and is good on everything except ostrich eggs, which is really more the ostrich’s fault than the vinaigrette’s.)
Recipe Testers Reviews
Delicious. Flavorful. Exciting! I have the Momofuku book and enjoy it immensely, and this recipe definitely lives up to the hype. The recipe itself is so simple, yet the flavors taste complex. We served it over gluten-free buckwheat noodles. They were a perfect match. Why do I love it? The combination of fresh garlic, ginger, chile pepper, rice vinegar, usukuchi, grapeseed oil, toasted Asian sesame oil with a touch of sugar and salt and pepper was superb. We slurped it up so quickly that I had to make another batch while we waited for more noodles to boil. We added scallions to it the second time around and LOVED it. It is different from the average vinaigrette, which is another reason I was so drawn to it. You must try it! It would be incredible on octopus.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Thank you, thank you, thank you, for featuring our picture. We are so honored!
We’re the lucky ones, Margaret Christine. Thank you.
I just made this tonight and served it over baby octopus and baked potatoes. It came out absolutely amazing.