Ganjang Bibimguksu Sauce

Name: Ganjang Bibimguksu Sauce
Prep time: 5 min
Total time: 5 min
Yield: 165 ml
Cuisine: Asian
Ingredients: 75 ml Soy Sauce; 30 ml Rice Vinegar; 30 ml Sugar; 60 ml Water

Independent adaptation of a publicly published Junghyun “JP” Park recipe. Not affiliated with, sponsored by, or endorsed by Junghyun “JP” Park.

Ganjang Bibimguksu from a starred kitchen & national award winner.

Ratio

Soy Sauce 75 mlRice Vinegar 30 mlSugar 30 mlWater 60 ml

Ingredients

Soy Sauce — 75 ml
Rice Vinegar — 30 ml
Sugar — 30 ml
Water — 60 ml

Method

Pour to the lines in order (bottom → top): Soy Sauce, Rice Vinegar, Sugar, Water.
Cap the jar and shake until emulsified.

Provenance

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.

Adapted from a recipe published by Junghyun “JP” Park in The Korean Cookbook (Phaidon, authorized reprint).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from The Korean Cookbook (Phaidon, authorized reprint) (published as “Ganjang Bibimguksu Sauce”). Full citation lives in Provenance.

Add to a jar