blend · bbq sauce
NATIONAL AWARD WINNERPrep 10 minIvorydock Korean Barbecue-Style
Independent adaptation of a publicly published Gregory Gourdet recipe. Not affiliated with, sponsored by, or endorsed by Gregory Gourdet.
Gregory Gourdet's Ivorydock Korean Barbecue-Style, from the published recipe.
Ratio
Ingredients
- Avocado Oil — 2 Tbsp (30 ml)
- Scallion — 10 (whites chopped / greens sliced) (100 g)
- Garlic — 8 cloves rough-chopped + 3 minced
- Dates — 1 cup pitted Medjool (160 g)
- Coconut Aminos — 1 cup (240 ml)
- Rice Vinegar — 1/2 cup unseasoned (120 ml)
- Honey — 3 Tbsp (45 ml)
- Fish Sauce — 2 Tbsp (30 ml)
- Gochugaru — 2 Tbsp (14 g)
- Sesame Oil — 2 Tbsp toasted (30 ml)
- Mush Pwdr — 1 Tbsp (8 g)
- Salt — 1 tsp kosher (6 g)
- Ginger — 2-inch sliced (30 g)
- Water — 1 cup (240 ml)
- Shallot — 1 medium minced (stir after blend) (40 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Ivorydock Korean Barbecue-Style wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Caribbean-American chef of Kann in Portland, Oregon; James Beard Best Chef: Northwest and Food & Wine Best New Chef. Haitian-rooted grilling and vegetable cookery.
Originally published as Korean Barbecue-Style Sauce.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
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 Gregory Gourdet Everyone's Table (published as “Korean Barbecue-Style Sauce”). Full citation lives in Provenance.