Kim Byoung-Jin Sauce Recipes
Independent adaptations of Kim Byoung-Jin's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Kim Byoung-Jin.
Kim Byoung-Jin. Korean / fine dining.
By the numbers
5
recipes
80%
pour-and-shake ready
8.6
ingredients per recipe, field average 6.8
Vinegar is Kim's acid of choice, showing up in 2 of 5 recipes.
Compared with the whole catalog, Kim reaches more often for soy sauce (80% vs 10%), sesame oil (60% vs 5%), and onion (60% vs 8%).
Recipes
Gift a jar
For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 2 recipes adapted from Kim Byoung-Jin. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 3 stars
- Pine Nut Sauce★★★ KITCHENOn the jar: PINE NUT
- Meat Marinade★★★ KITCHENOn the jar: MEAT
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Awards
- Michelin ★★★ (Gaon, Seoul, historical)
Citations
- Spicy Mustard Paste · adapted from Kim Byoung-Jin / FOUR Magazine (Gaon crab naengchae)
- Pine Nut Sauce · adapted from Kim Byoung-Jin / FOUR Magazine (Gaon crab naengchae)
- Deodeok Marinade · adapted from Kim Byoung-Jin / FOUR Magazine (grilled sirloin)
- Meat Marinade · adapted from Kim Byoung-Jin / FOUR Magazine (grilled sirloin)
- Soy Sauce for Grilling · adapted from Kim Byoung-Jin / FOUR Magazine (grilled sirloin)
Every recipe lists its source and original title in the Provenance section of the recipe page.