From Hooni Kim's kitchen · Cote, New York
shake · hot sauce
NATIONAL AWARD WINNERCoraldock Ssamjang
From a national-award-winning chef
Ratio
GOCHUJANG 53RICE SYRUP 23SESAME OIL 15
Ingredients
- DOENJANG75 g
- GOCHUJANG52.5 ml
- WALNUTS15 g
- RICE SYRUP22.5 ml
- ONION10 g
- SESAME SEED9 g
- SESAME OIL15 ml
- SCALLION5 g
- GARLIC10 g
Method
- Pour to the lines in order (bottom → top): GOCHUJANG, RICE SYRUP, SESAME OIL.
- Add finishing notes: DOENJANG, WALNUTS, ONION, SESAME SEED, SCALLION, GARLIC.
- Cap the jar and shake until emulsified.
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 Ssamjang (walnut).
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 Hooni Kim / Saveur & Epicurious (published as “Ssamjang (walnut)”). Full citation lives in Provenance.