From Edward Lee's kitchen · 610 Magnolia, Louisville
shake · hot sauce
NATIONAL AWARD WINNERAndalusian Gochujang
From a national-award-winning chef
Ratio
GOCHUJANG 120COND. MILK 90FISH SAUCE 30WORCESTER 23CIDER VIN 15SESAME OIL 15
Ingredients
- GOCHUJANG120 ml
- COND. MILK90 ml
- FISH SAUCE30 ml
- WORCESTER22.5 ml
- CIDER VIN15 ml
- SESAME OIL15 ml
Method
- Pour to the lines in order (bottom → top): GOCHUJANG, COND. MILK, FISH SAUCE, WORCESTER, CIDER VIN, SESAME OIL.
- Cap the jar and shake until emulsified.
Provenance
Korean-Southern chef of 610 Magnolia in Louisville; James Beard Cookbook Award and Food & Wine Best New Chef. Also Succotash in Washington, D.C., blending Korean pantry with Southern technique.
Originally published as Gochujang Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Food Republic / Edward Lee gochujang wings (published as “Gochujang Sauce”). Full citation lives in Provenance.