Momofuku’s Octo Vinaigrette Recipe


  • 1 fresh bird’s eye or Serrano chile, seeded and chopped
  • Fresh ground black pepper
  • 1 ½ tablespoons sugar
  • ¼ teaspoon Asian (toasted) sesame oil
  • 2 tablespoons grapeseed or other neutral oil
  • ¼ cup usukuchi (light soy sauce)
  • ¼ cup rice wine vinegar
  • + 2 more ingredients
    • 2 tablespoons finely chopped peeled fresh ginger (see LC Note above)
    • 2 tablespoons finely chopped garlic (see note above)

1. 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,...

View full recipe at SpringPad


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