From David Chang's kitchen · Momofuku Noodle Bar, New York
blend · hot sauce
★ STARRED KITCHENIndigocourt Ginger-Soy
From a starred kitchen & national award winner
Ratio
FISH SAUCE 60SOY SAUCE 60WATER 80
Ingredients
- GARLIC100 g
- GINGER60 g
- GOCHUGARU50 g
- FISH SAUCE60 ml
- SOY SAUCE60 ml
- SALTED SHRIMP10 g
- SUGAR100 g
- WATER80 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Korean-American chef founder of Momofuku; James Beard Rising Star / Outstanding Chef lineage with Michelin at Momofuku Ko. Noodle-bar roots expanded into a global restaurant and media group.
Originally published as Kimchi Seasoning Paste.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 Momofuku Napa Cabbage Kimchi / Epicurious (published as “Kimchi Seasoning Paste”). Full citation lives in Provenance.