From David Chang's kitchen · Momofuku Noodle Bar, New York
stove · hot sauce
★ STARRED KITCHENIndigopoint Korean Red
From a starred kitchen & national award winner
Ratio
WATER 120SSAMJANG 180SOY SAUCE 30SHERRY VIN 5SESAME OIL 5
Ingredients
- WATER120 ml
- SUGAR100 g
- SSAMJANG180 ml
- SOY SAUCE30 ml
- SHERRY VIN5 ml
- SESAME OIL5 ml
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
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 Korean Red Dragon Sauce.
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 by David Chang & Peter Meehan (published as “Korean Red Dragon Sauce”). Full citation lives in Provenance.