Red Meat Allergy Friendly Korean BBQ-Inspired Vinaigrette
Total time10 min
Prep time10 min
Cook time0 min
4.8(30)
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Learn more →Ingredients
8 servings
- 3 tbsp tamari
- 3 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 2 tbsp garlic-infused oil
- 2 tbsp maple syrup
- 1 tbsp fresh ginger, finely grated
- 1 tbsp scallion green tops, thinly sliced
- 1 tsp gochugaru (korean red pepper flakes)
- 1 tsp toasted sesame seeds
- ½ tsp freshly ground black pepper
Instructions
- 1
Combine the tamari, rice vinegar, toasted sesame oil, garlic-infused oil, and maple syrup in a small bowl or jar.
- 2
Add the grated ginger, scallion green tops, gochugaru, sesame seeds, and black pepper. Whisk vigorously until the dressing is fully combined and the maple syrup is no longer pooling at the bottom.
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