PANTRYFLEX

From Stephanie Izard's kitchen · Girl & the Goat, Chicago

blend · hot sauce

NATIONAL AWARD WINNER

Ivorylane Kimchee-Style

From a national-award-winning chef

Ratio

GOCHUJANG 200FISH SAUCE 180MALT VIN 240OLIVE OIL 60

Ingredients

  • GOCHUJANG200 ml
  • DOENJANG227 g
  • FISH SAUCE180 ml
  • GINGER28 g
  • GARLIC28 g
  • MALT VIN240 ml
  • BROWN SUGAR133 g
  • OLIVE OIL60 ml
  • GOCHUGARU1 g

Method

  1. This one needs a blender — jar fill-lines aren’t the whole story yet.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Provenance

Chicago chef of Girl & the Goat; James Beard Outstanding Chef, Best Chef: Great Lakes, and Top Chef winner. American cooking with Asian and Mediterranean accents across Goat, Duck Duck Goat, and related kitchens.

Originally published as Kimchee-Style Sauce.

Adapted from a recipe published by Stephanie Izard in Stephanie Izard (Girl & the Goat site).

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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 Stephanie Izard (Girl & the Goat site) (published as “Kimchee-Style Sauce”). Full citation lives in Provenance.