Korean Red Dragon Sauce

Name: Korean Red Dragon Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (300 ml)
Cuisine: Asian
Ingredients: 1/2 cup (120 ml) Water; 1/2 cup (100 g) Sugar; 3/4 cup (180 ml) Ssamjang; 2 Tbsp light (usukuchi) (30 ml) Soy Sauce; 1 tsp (5 ml) Sherry Vinegar; 1 tsp Asian (5 ml) Sesame Oil

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

DIP · RICE CAKES & WRAPS

A dip for rice cakes & wraps.

Chang's Korean red dragon sauce for rice cakes, wraps.

On the jar

KOREAN RED

Method: stove
Yield: about 1¼ cups
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

Water 120 mlSsamjang 180 mlSoy Sauce 30 mlSherry Vinegar 5 mlSesame Oil 5 ml

Ingredients

Water1/2 cup (120 ml)
Sugar1/2 cup (100 g)
Ssamjang3/4 cup (180 ml)
Soy Sauce2 Tbsp light (usukuchi) (30 ml)
Sherry Vinegar1 tsp (5 ml)
Sesame Oil1 tsp Asian (5 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Korean Red Dragon Sauce wants a whisk and a stove. 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

Ssäm Sauce★ STARRED KITCHENOn the jar: SSAM
Fish Sauce Vinaigrette★ STARRED KITCHENOn the jar: FISH
Korean Gochujang SauceNATIONAL AWARD WINNEROn the jar: KOREAN
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Adapted from a recipe published by David Chang in Momofuku by David Chang & Peter Meehan.

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Momofuku by David Chang & Peter Meehan (published as “Korean Red Dragon Sauce”). Full citation lives in Provenance.

Companion jar