PANTRYFLEX

shake · hot sauce

★ STARRED KITCHENPrep 5 min

Pressed Ssäm

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

David Chang's Pressed Ssäm, from the published recipe.

Ratio

Ratio by volume: Ssamjang 15 ml, Gochujang 8 ml, Sherry Vinegar 60 ml, Grapeseed Oil 60 ml
Ssamjang 15 mlGochujang 8 mlSherry Vinegar 60 mlGrapeseed Oil 60 ml

Ingredients

  • Ssamjang — 1 Tbsp (15 ml)
  • Gochujang — 1/2 Tbsp (7.5 ml)
  • Sherry Vinegar — 1/4 cup (60 ml)
  • Grapeseed Oil — 1/4 cup neutral (60 ml)

Method

  1. Pour to the lines in order (bottom → top): Ssamjang, Gochujang, Sherry Vinegar, Grapeseed Oil.
  2. Cap the jar and shake until emulsified.

Keep this recipe

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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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.

Originally published as Ssäm Sauce.

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

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 (Chang & Meehan) (published as “Ssäm Sauce”). Full citation lives in Provenance.

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