From Roy Choi's kitchen · Kogi BBQ, Los Angeles
blend · hot sauce
NATIONAL AWARD WINNERChoi Ssamjang
From an award-winning kitchen
Ratio
GOCHUJANG 30SESAME OIL 15
Ingredients
- DOENJANG70 g
- GOCHUJANG30 ml
- SESAME OIL15 ml
- GARLIC10 g
- SCALLION12 g
- SUGAR4 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Korean-American L.A. street-food chef behind Kogi BBQ trucks; James Beard Humanitarian / cookbook awards and Food & Wine Best New Chef. Chego and Best Friend among later kitchens.
Originally published as Choi Ssamjang.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 Roy Choi L.A. Son table sauces (published as “Choi Ssamjang”). Full citation lives in Provenance.