PANTRYFLEX

shake · dressing

NATIONAL AWARD WINNERPrep 5 min

Olivestreet Kimchi

Independent adaptation of a publicly published Justin Devillier recipe. Not affiliated with, sponsored by, or endorsed by Justin Devillier.

Kimchi from a national-award-winning chef.

Ratio

Ratio by volume: Salt 4 ml, Ginger 4 ml, Gochugaru 1 ml, Fish Sauce 4 ml, Canola Oil 60 ml, Lemon Juice 4 ml
Salt 4 mlGinger 4 mlGochugaru 1 mlFish Sauce 4 mlCanola Oil 60 mlLemon Juice 4 ml

Ingredients

  • Salt — 3/4 tsp salt (3.75 ml)
  • Garlic — 2 garlic cloves, minced
  • Ginger — 3/4 tsp minced fresh ginger (3.75 ml)
  • Gochugaru — 1/8 tsp Korean chile flakes, preferably Wang (0.62 ml)
  • Fish Sauce — 3/4 tsp fish sauce (3.75 ml)
  • Canola Oil — 1/4 cup canola oil (60 ml)
  • Lemon Juice — 3/4 tsp lemon juice (3.75 ml)

Method

  1. Pour to the lines in order (bottom → top): Salt, Ginger, Gochugaru, Fish Sauce, Canola Oil, Lemon Juice.
  2. Add finishing notes: Salt, Garlic.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

4 kitchens · 2 stars · 3 national awards

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Provenance

Justin Devillier works in Modern Creole / New Orleans at La Petite Grocery; credentials include James Beard Best Chef: South 2016 (La Petite Grocery).

Originally published as Kimchi Dressing.

Adapted from a Justin Devillier recipe (Justin Devillier / James Beard Foundation (braised beef short ribs)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Justin Devillier / James Beard Foundation (braised beef short ribs) (published as “Kimchi Dressing”). Full citation lives in Provenance.

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