From Edward Lee's kitchen · 610 Magnolia, Louisville
shake · egg emulsion
NATIONAL AWARD WINNERGochujang Mayo
From an award-winning kitchen
Ratio
MAYO 240GOCHUJANG 45RICE VIN 15SESAME OIL 5
Ingredients
- MAYO240 ml
- GOCHUJANG45 ml
- RICE VIN15 ml
- SESAME OIL5 ml
- GARLIC5 g
Method
- Pour to the lines in order (bottom → top): MAYO, GOCHUJANG, RICE VIN, SESAME OIL.
- Add finishing notes: GARLIC.
- Cap the jar and shake until emulsified.
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 Mayo.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.