From Gregory Gourdet's kitchen · Kann, Portland
blend · bbq sauce
NATIONAL AWARD WINNERIvorydock Korean Barbecue-Style
From a national-award-winning chef
Ratio
AVOCADO OIL 30COCONUT AMINOS 240RICE VIN 120HONEY 45FISH SAUCE 30SESAME OIL 30
Ingredients
- AVOCADO OIL30 ml
- SCALLION100 g
- GARLIC55 g
- DATES160 g
- COCONUT AMINOS240 ml
- RICE VIN120 ml
- HONEY45 ml
- FISH SAUCE30 ml
- GOCHUGARU14 g
- SESAME OIL30 ml
- MUSHROOM POWDER8 g
- SALT6 g
- GINGER30 g
- WATER240 ml
- SHALLOT40 g
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
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 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 Gregory Gourdet Everyone's Table (published as “Korean Barbecue-Style Sauce”). Full citation lives in Provenance.