Kimchi Vinaigrette
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Credit: Kevin Gin, Executive Chef, Bridges Restaurant, Danville Calif.
The National Culinary Review, May 2013
Ingredients
1 T. kimchi
1 T. kimchi seasoning
2 t. Korean chili paste
½ t. minced garlic
3 T. rice vinegar
1½ T. canola oil
1½ t. sesame oil
¾ t. fish sauce
Sugar, to taste
1 green onion, finely chopped
1 t. minced cilantro
Instructions
Method: Put kimchi, kimchi seasoning, chili paste, garlic, vinegar, canola oil, sesame oil and fish sauce in blender. Blend until smooth. Add sugar, as needed. Mix in green onion and cilantro.
Yield
1 serving
Tags
Sauce/Dressing/Rub, The National Culinary Review
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