stove · pan sauce
★ STARRED KITCHENPrep 10 minCook 15 minHearthcourt Ginger-Soy
Independent adaptation of a publicly published Jung Hye-Jung recipe. Not affiliated with, sponsored by, or endorsed by Jung Hye-Jung.
From a starred kitchen.
Ratio
Ingredients
- Soy Sauce — 진간장 435 cc (435 ml)
- Sugar — sugar 250 g
- Rice Syrup — 백물엿 300 cc (300 ml)
- Water — water 4.5 L (4500 ml)
- Garlic — whole garlic 35 g
- Ginger — whole ginger 20 g
- Peppercorn — whole peppercorn 1 g
- Scallion — scallion 20 g
- Onion — onion 1
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Hearthcourt Ginger-Soy wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Jung Hye-jung. Korean / seasonal. Cited awards include: Michelin 1* (이십사절기 / Twenty-Four Seasons, Seoul, historical).
Originally published as Oxtail Braise Yangnyeom (소꼬리찜 양념).
More from this kitchenFAQ
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 Jung Hye-jung / Michelin Dining In (braised oxtail) (published as “Oxtail Braise Yangnyeom (소꼬리찜 양념)”). Full citation lives in Provenance.