Yak-Gochujang

Name: Yak-Gochujang
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2¾ cups (650 ml)
Cuisine: Asian
Ingredients: 3 Tbsp neutral (45 ml) Vegetable Oil; 7 oz (200 g) ground beef Beef Trim; 3 1/2 oz (100 g) minced Onion; 2 Tbsp minced daepa/scallion (12 g) Scallion; 2 Tbsp minced (20 g) Garlic; 1 Tbsp ganjang (15 ml) Soy Sauce; 1 Tbsp (18 g) Doenjang; 2 Tbsp (30 ml) Mirin; 1/2 cup (120 g) Corn Syrup; 2 cups (450 g) Gochujang

Independent adaptation of a publicly published Junghyun “jp” Park recipe. Not affiliated with, sponsored by, or endorsed by Junghyun “jp” Park.

CONDIMENT · LETTUCE SSAM & RICE

A condiment for lettuce ssam & rice.

JP Park's stir-fried gochujang for lettuce ssam, rice.

On the jar

STIR-FRIED

Method: stove
Yield: about 2¾ cups
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

Vegetable Oil 45 mlSoy Sauce 15 mlMirin 30 mlCorn Syrup 120 mlGochujang 480 ml

Ingredients

Vegetable Oil3 Tbsp neutral (45 ml)
Beef Trim7 oz (200 g) ground beef
Onion3 1/2 oz (100 g) minced
Scallion2 Tbsp minced daepa/scallion (12 g)
Garlic2 Tbsp minced (20 g)
Soy Sauce1 Tbsp ganjang (15 ml)
Doenjang1 Tbsp (18 g)
Mirin2 Tbsp (30 ml)
Corn Syrup1/2 cup (120 g)
Gochujang2 cups (450 g)

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.

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Companion jar

Yak-Gochujang 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:

4 kitchens · 4 stars · 4 national awards

Chojang★ STARRED KITCHENOn the jar: CHOJANG SWE
Korean Gochujang SauceNATIONAL AWARD WINNEROn the jar: KOREAN
Yum Nua DressingNATIONAL AWARD WINNEROn the jar: YUM NUA
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Korean chef (JP Park) of Michelin two-star Atomix and Atoboy in New York; James Beard Best Chef: New York State 2023. Contemporary Korean tasting menus with fermented chile and soy sauces.

Originally published as Stir-Fried Gochujang (Yak-Gochujang).

Adapted from a Junghyun “JP” Park recipe (The Korean Cookbook / Calgary Herald).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from The Korean Cookbook / Calgary Herald (published as “Stir-Fried Gochujang (Yak-Gochujang)”). Full citation lives in Provenance.

Companion jar