PANTRYFLEX

shake · hot sauce

NATIONAL AWARD WINNERPrep 5 min

Pearllane Gochujang Sesame

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

Edward Lee's Pearllane Gochujang Sesame, from the published recipe.

Ratio

Ratio by volume: Gochujang 240 ml, Rice Vinegar 40 ml, Sesame Oil 120 ml
Gochujang 240 mlRice Vinegar 40 mlSesame Oil 120 ml

Ingredients

  • Gochujang — 1 cup Korean chili sauce (240 ml)
  • Rice Vinegar — 2 Tbsp + 2 tsp (40 ml)
  • Sugar — 2 tsp (8 g)
  • Sesame Oil — 1/2 cup (120 ml)
  • Pepper — to taste

Method

  1. Pour to the lines in order (bottom → top): Gochujang, Rice Vinegar, Sesame Oil.
  2. Add finishing notes: Sugar, Pepper.
  3. 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.

2 kitchens · 1 star · 2 national awards

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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.

Originally published as Gochujang Sesame Cocktail Sauce.

Adapted from a Edward Lee recipe (Edward Lee / Chung Jung One (KHOU)).

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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 / Chung Jung One (KHOU) (published as “Gochujang Sesame Cocktail Sauce”). Full citation lives in Provenance.

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