Kimchi Vinaigrette


Preparation info

  • Makes about

    2 cups

    • Difficulty


Appears in

Korean Home Cooking: Classic and Modern Recipes

Korean Home Cooking

By Sohui Kim

Published 2018

  • About

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.


  • 1 cup (240 ml) kimchi juice
  • 2 tablespoons gochujang
  • ¼ cup (60 ml) rice wine vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 1 scallion, white part only, chopped
  • ¼ cup (40 g) chopped white onion or shallot
  • 1 tablespoon minced peeled fresh ginger
  • ½ cup (120 ml) canola oil


    Combine all ingredients except the oil in a blender. With the blender on low, slowly drizzle in the oil until the vinaigrette emulsifies. Refrigerate for up to 5 days.