From Edward Lee's kitchen · 610 Magnolia, Louisville
shake · vinaigrette
NATIONAL AWARD WINNERGochujang Vinaigrette
From an award-winning kitchen
Ratio
GOCHUJANG 30RICE VIN 45SOY SAUCE 15SESAME OIL 15HONEY 5VEG OIL 60
Ingredients
- GOCHUJANG30 ml
- RICE VIN45 ml
- SOY SAUCE15 ml
- SESAME OIL15 ml
- HONEY5 ml
- GARLIC5 g
- VEG OIL60 ml
Method
- Pour to the lines in order (bottom → top): GOCHUJANG, RICE VIN, SOY SAUCE, SESAME OIL, HONEY, VEG 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 Vinaigrette.
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 Smoke & Pickles spirit (published as “Gochujang Vinaigrette”). Full citation lives in Provenance.