From Hooni Kim's kitchen · Cote, New York
blend · hot sauce
NATIONAL AWARD WINNERClassic Ssamjang
From an award-winning kitchen
Ratio
GOCHUJANG 30SESAME OIL 15HONEY 5
Ingredients
- DOENJANG70 g
- GOCHUJANG30 ml
- SESAME OIL15 ml
- GARLIC10 g
- SCALLION12 g
- SESAME SEED3 g
- HONEY5 ml
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 chef of Danji and Cote in New York; James Beard Best Chef New York State 2026. Korean steakhouse format at Cote earned Michelin recognition.
Originally published as Classic 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 My Korea / Milk Street context + classic ratios (published as “Classic Ssamjang”). Full citation lives in Provenance.