blend · hot sauce
★ STARRED KITCHENPrep 10 minIndigocourt Ginger-Soy
Independent adaptation of a publicly published David Chang recipe. Not affiliated with, sponsored by, or endorsed by David Chang.
David Chang's Indigocourt Ginger-Soy, from the published recipe.
Ratio
Ingredients
- Garlic — 20 cloves minced
- Ginger — 20 slices peeled minced (60 g)
- Gochugaru — 1/2 cup kochukaru (50 g)
- Fish Sauce — 1/4 cup (60 ml)
- Soy Sauce — 1/4 cup usukuchi light soy (60 ml)
- Salted Shrimp — 2 tsp jarred (10 g)
- Sugar — 1/2 cup (paste portion) (100 g)
- Water — up to 1/3 cup as needed to thin
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Indigocourt 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:
3 kitchens · 4 stars · 3 national awards
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Korean-American chef founder of Momofuku; James Beard Rising Star / Outstanding Chef lineage with Michelin at Momofuku Ko. Noodle-bar roots expanded into a global restaurant and media group.
Originally published as Kimchi Seasoning Paste.
More from this kitchenFAQ
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 Momofuku Napa Cabbage Kimchi / Epicurious (published as “Kimchi Seasoning Paste”). Full citation lives in Provenance.