Kimchi Vinaigrette

This is a dipping sauce for any kind of grilled seafood. We started to make it at the Good Fork long before I opened Insa, and it has since been perfected there by my friend Chef Rigo Vazquez. We always had a lot of kimchi juice left over, and instead of throwing it away, we’d use it in soups and sauces like using vinegar or any other acid. To that end, you can also use this dressing to make crudo or ceviche with thin slices of mahi-mahi or butterflied raw shrimp.