PANTRYFLEX

blend · hot sauce

★ STARRED KITCHENPrep 10 min

Momofuku Ssamjang

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

David Chang's Momofuku Ssamjang, from the published recipe.

Ratio

Ratio by volume: Gochujang 60 ml, Sesame Oil 30 ml
Gochujang 60 mlSesame Oil 30 ml

Ingredients

  • Doenjang — 1/2 cup (140 g)
  • Gochujang — 1/4 cup (60 ml)
  • Garlic — 2 Tbsp minced (20 g)
  • Scallion — 1/4 cup minced (20 g)
  • Sesame Oil — 2 Tbsp (30 ml)
  • Onion — 2 Tbsp grated (20 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

Momofuku Ssamjang 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:

2 kitchens · 4 stars · 2 national awards

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First run is small.

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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 cookbook.

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 Momofuku cookbook (published as “Momofuku Ssamjang”). Full citation lives in Provenance.

Companion jar