PANTRYFLEX

shake · egg emulsion

NATIONAL AWARD WINNERPrep 5 min

Gochujang Mayo

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

Edward Lee's Gochujang Mayo, from the published recipe.

Ratio

Ratio by volume: Mayo 240 ml, Gochujang 45 ml, Rice Vinegar 15 ml, Sesame Oil 5 ml
Mayo 240 mlGochujang 45 mlRice Vinegar 15 mlSesame Oil 5 ml

Ingredients

  • Mayo — 1 cup (240 ml)
  • Gochujang — 3 Tbsp (45 ml)
  • Rice Vinegar — 1 Tbsp (15 ml)
  • Sesame Oil — 1 tsp (5 ml)
  • Garlic — 1 clove grated

Method

  1. Pour to the lines in order (bottom → top): Mayo, Gochujang, Rice Vinegar, Sesame Oil.
  2. Add finishing notes: Garlic.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

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.

1 kitchen · 0 stars · 1 national award

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Provenance

Korean-Southern chef of 610 Magnolia in Louisville; James Beard Cookbook Award and Food & Wine Best New Chef. Also Succotash in Washington, D.C., blending Korean pantry with Southern technique.

Adapted from a recipe published by Edward Lee in Edward Lee Korean-American mayo.

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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 Edward Lee Korean-American mayo (published as “Gochujang Mayo”). Full citation lives in Provenance.

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