From Jet Tila's kitchen · Independent / cookbook & television, Los Angeles
shake · hot sauce
NATIONAL AWARD WINNERCedarbench Korean Gochujang
From a national-award-winning chef
Ratio
GOCHUJANG 30SOY SAUCE 45SESAME OIL 10RICE VIN 5
Ingredients
- GOCHUJANG30 ml
- SUGAR37 g
- SOY SAUCE45 ml
- SESAME OIL10 ml
- RICE VIN5 ml
Method
- Pour to the lines in order (bottom → top): GOCHUJANG, SOY SAUCE, SESAME OIL, RICE VIN.
- Add finishing notes: SUGAR.
- Cap the jar and shake until emulsified.
Provenance
Thai–Chinese-American chef and Food Network host based in Los Angeles; James Beard Cookbook Award finalist lineage. Family restaurant roots and published Thai technique books.
Originally published as Korean Gochujang Table 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 Jet Tila / Schwan's Chef Collective published demo (published as “Korean Gochujang Table Sauce”). Full citation lives in Provenance.