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Octo vinaigrette in a white bowl next to a basket of fried chicken
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5 / 2 votes

Momofuku's Octo Vinaigrette

Octo vinaigrette contains some pretty knockout flavors that go well with octopus or seaweed dishes. At Momofuku, we love it on fried chicken, too.
Prep Time10 minutes
Total Time10 minutes
Course: Condiments
Cuisine: Asian
Servings: 4 servings (1 cup)
Calories: 102

Ingredients

  • 2 tablespoons finely chopped garlic, (see note above)
  • 2 tablespoons finely chopped peeled ginger, (see LC Note above)
  • 1 fresh bird's eye or Serrano chile, seeded and chopped
  • 1/4 cup rice wine vinegar
  • 1/4 cup usukuchi (light soy sauce)
  • 2 tablespoons grapeseed or other neutral oil
  • 1/4 teaspoon Asian (toasted) sesame oil
  • 1 1/2 tablespoons sugar
  • Freshly ground black pepper
US - Metric

Instructions

  • 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.)

Nutrition

Serving: 4servings | Calories: 102kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 812mg | Fiber: 0.3g | Sugar: 5g