PANTRYFLEX

shake · marinade

NATIONAL AWARD WINNERPrep 5 min

Embermill Baechu Kimchi Gochugaru

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

A savory marinade for chicken, pork, or salmon.

Ratio

Ratio by volume: Gochugaru 1440 ml, Dashima 480 ml, Water 480 ml, Sweet Rice Fl 120 ml, Salted Shrimp 120 ml, Onion 240 ml, Asian Pear 720 ml, Fish Sauce 60 ml, Ginger 15 ml
Gochugaru 1440 mlDashima 480 mlWater 480 mlSweet Rice Fl 120 mlSalted Shrimp 120 mlOnion 240 ml

Ingredients

  • Gochugaru — 6 cups coarse gochugaru (1440 ml)
  • Dashima — 2 cups kelp broth (480 ml)
  • Water — 2 cups spring water (480 ml)
  • Sweet Rice Fl — ½ cup sweet glutinous rice flour (120 ml)
  • Salted Shrimp — ½ cup pureed salted shrimp (120 ml)
  • Onion — 1 cup pureed white onion (240 ml)
  • Asian Pear — 3 cups pureed Asian pear (720 ml)
  • Fish Sauce — ¼ cup anchovy sauce (or ½ cup fish sauce) (60 ml)
  • Garlic — 2 heads garlic minced
  • Ginger — 1 Tbsp minced ginger (15 ml)
  • Daikon — ½ medium Korean/daikon radish matchsticks
  • Scallion — 2 bunches scallion 1" batons

Method

  1. Pour to the lines in order (bottom → top): Gochugaru, Dashima, Water, Sweet Rice Fl, Salted Shrimp, Onion, Asian Pear, Fish Sauce, Ginger.
  2. Add finishing notes: Garlic, Daikon, Scallion.
  3. Cap the jar and shake until emulsified.

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Provenance

Korean chef of Danji and Cote in New York; James Beard Best Chef New York State 2026. Korean steakhouse format at Cote earned Michelin recognition.

Originally published as Baechu Kimchi Gochugaru Marinade Paste.

Adapted from a Hooni Kim recipe (Hooni Kim / Korean Cultural Center NY Kimjang EP.01).

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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 Hooni Kim / Korean Cultural Center NY Kimjang EP.01 (published as “Baechu Kimchi Gochugaru Marinade Paste”). Full citation lives in Provenance.

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