From Junghyun “JP” Park's kitchen · Atomix, New York
shake · hot sauce
★ STARRED KITCHENChojang (Sweet Chile Dip)
From an award-winning kitchen
Ratio
GOCHUJANG 45RICE VIN 30SESAME OIL 5
Ingredients
- GOCHUJANG45 ml
- RICE VIN30 ml
- SUGAR12 g
- GARLIC3 g
- SESAME OIL5 ml
Method
- Pour to the lines in order (bottom → top): GOCHUJANG, RICE VIN, SESAME OIL.
- Add finishing notes: SUGAR, GARLIC.
- 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.
Originally published as Chojang (Sweet Chile Dip).
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 The Korean Cookbook / Korean table condiments (published as “Chojang (Sweet Chile Dip)”). Full citation lives in Provenance.