Junghyun “JP” Park Sauce Recipes
Independent adaptations of Junghyun “JP” Park's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Junghyun “JP” Park.
Korean chef (JP Park) of Michelin two-star Atomix and Atoboy in New York; James Beard Best Chef: New York State 2023. Contemporary Korean tasting menus with fermented chile and soy sauces.
By the numbers
6
recipes
50%
pour-and-shake ready
7.2
ingredients per recipe, field average 6.8
Rice vinegar is Junghyun's acid of choice, showing up in 2 of 6 recipes.
Compared with the whole catalog, Junghyun reaches more often for garlic (83% vs 35%), soy sauce (67% vs 10%), and gochujang (50% vs 1%).
Recipes
Gift a jar
For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 3 recipes adapted from Junghyun “JP” Park. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 1 star · 1 national award
- Chojang★ STARRED KITCHENOn the jar: CHOJANG SWE
- Soy Sauce Dressing★ STARRED KITCHENOn the jar: GANJANG
- Ganjang Tteokbokki Sauce★ STARRED KITCHENOn the jar: GANJANG
Get these recipes by email
PantryFlex turns published sauce recipes into pour-to-the-line jars. Join the Junghyun “JP” Park list for first dibs on the first run.
No spam. First word when jars ship.
Kitchens
- Atomix · New York
- Atoboy · New York
Awards
- James Beard Best Chef: New York State 2023
- Michelin ★★
Citations
- Yangnyeom Sauce · adapted from The Korean Cookbook (Phaidon) / Broadsheet
- Yak-Gochujang · adapted from The Korean Cookbook / Calgary Herald
- Kimchi Seasoning Paste · adapted from The Korean Cookbook / Calgary Herald
- Chojang · adapted from The Korean Cookbook / Korean table condiments
- Soy Sauce Dressing · adapted from The Korean Cookbook (Phaidon, authorized reprint)
- Ganjang Tteokbokki Sauce · adapted from The Korean Cookbook (Phaidon) / NZ Herald extract
Every recipe lists its source and original title in the Provenance section of the recipe page.