PANTRYFLEX

blend · bbq sauce

NATIONAL AWARD WINNERPrep 10 min

Umberrail Ginger-Soy

Independent adaptation of a publicly published Chris Shepherd recipe. Not affiliated with, sponsored by, or endorsed by Chris Shepherd.

Chris Shepherd's Umberrail Ginger-Soy, from the published recipe.

Ratio

Ratio by volume: Gochujang 90 ml, Mirin 45 ml, Soy Sauce 15 ml, Sesame Oil 10 ml
Gochujang 90 mlMirin 45 mlSoy Sauce 15 mlSesame Oil 10 ml

Ingredients

  • Gochujang — 6 Tbsp (90 ml)
  • Mirin — 3 Tbsp (45 ml)
  • Soy Sauce — 1 Tbsp (15 ml)
  • Garlic — 4 cloves
  • Sesame Oil — 2 tsp (10 ml)
  • Ginger — 1 Tbsp (10 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Umberrail Ginger-Soy wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 4 national awards

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Houston chef of Underbelly and later Georgia James / UB Preserv lineage; James Beard Best Chef: Southwest 2014. Vietnamese–Korean diaspora flavors of Houston’s Gulf Coast pantry.

Originally published as Gochujang Glaze.

Adapted from a Chris Shepherd recipe (Chris Shepherd Underbelly / ABC13).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Chris Shepherd Underbelly / ABC13 (published as “Gochujang Glaze”). Full citation lives in Provenance.

Companion jar