PANTRYFLEX

blend · pan sauce

NATIONAL AWARD WINNERPrep 10 min

Juniperyard Ginger-Soy

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

Hooni Kim's Juniperyard Ginger-Soy, from the published recipe.

Ratio

Ratio by volume: Mirin 60 ml, Soy Sauce 90 ml, Sake 120 ml
Mirin 60 mlSoy Sauce 90 mlSake 120 ml

Ingredients

  • Asian Pear — 1 pear pureed
  • Ginger — 2-inch piece (30 g)
  • Garlic — 7 cloves
  • Sugar — 6 Tbsp (72 g)
  • Mirin — 1/4 cup (60 ml)
  • Soy Sauce — 6 Tbsp (90 ml)
  • Sake — 1/2 cup (120 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Juniperyard Ginger-Soy 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:

2 kitchens · 3 stars · 2 national awards

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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 Yangnyeom Galbi Marinade.

Adapted from a recipe published by Hooni Kim in My Korea (galbi marinade writeups).

More from this kitchen

FAQ

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 My Korea (galbi marinade writeups) (published as “Yangnyeom Galbi Marinade”). Full citation lives in Provenance.

Companion jar