shake · dip
★★★ KITCHENPrep 5 minMapledepot Spicy Mustard Paste
Independent adaptation of a publicly published Kim Byoung-Jin recipe. Not affiliated with, sponsored by, or endorsed by Kim Byoung-Jin.
A chef-cited dip from the catalog.
Ratio
Ingredients
- Dry Mustard — spicy mustard powder 38 g
- Water — warm water 60 ml
- Sugar — sugar 105 g
- Salt — salt 13 g
- Vinegar — vinegar 30 ml
- Sesame Oil — sesame oil 15 ml
- Honey — honey 20 g
- Soy Sauce — soy sauce 15 ml
- Water — water 30 ml
Method
- Pour to the lines in order (bottom → top): Water, Vinegar, Sesame Oil, Honey, Soy Sauce, Water.
- Add finishing notes: Dry Mustard, Sugar, Salt.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
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.
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First run is small.
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Provenance
Kim Byoung-Jin. Korean / fine dining. Cited awards include: Michelin 3* (Gaon, Seoul, historical).
Originally published as Spicy Mustard Paste (겨자 페이스트).
More from this kitchenFAQ
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 Kim Byoung-Jin / FOUR Magazine (Gaon crab naengchae) (published as “Spicy Mustard Paste (겨자 페이스트)”). Full citation lives in Provenance.