Maplewharf Pine Nut

Name: Maplewharf Pine Nut
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (75 ml)
Cuisine: Asian
Ingredients: pine nut powder 20 g Pine Nuts; white radish juice 20 ml Radish; spicy mustard paste (AO1) 3 g Dry Mustard; plum syrup 15 ml Plum Syrup; red pepper juice 5 ml Chile; vinegar 3 ml Vinegar; pureed white radish 10 g Radish; sesame oil 1 ml Sesame Oil

Independent adaptation of a publicly published Kim Byoung-Jin recipe. Not affiliated with, sponsored by, or endorsed by Kim Byoung-Jin.

For greens, grains, and roasted vegetables.

Ratio

Radish 20 mlPlum Syrup 15 mlChile 5 mlVinegar 3 mlSesame Oil 1 ml

Ingredients

Pine Nuts — pine nut powder 20 g
Radish — white radish juice 20 ml
Dry Mustard — spicy mustard paste (AO1) 3 g
Plum Syrup — plum syrup 15 ml
Chile — red pepper juice 5 ml
Vinegar — vinegar 3 ml
Radish — pureed white radish 10 g
Sesame Oil — sesame oil 1 ml

Method

Pour to the lines in order (bottom → top): Radish, Plum Syrup, Chile, Vinegar, Sesame Oil.
Add finishing notes: Pine Nuts, Radish, Dry Mustard, Radish.
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.

3 kitchens · 3 stars · 3 national awards

Maplewharf Pine Nut★★★ KITCHEN
Pearlstreet Nuoc ChamNATIONAL AWARD WINNER
Indigoyard Wonton Chili-OilNATIONAL AWARD WINNER
Strange-Flavor Sauce (Guai Wei)NATIONAL AWARD WINNER

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Provenance

Kim Byoung-Jin. Korean / fine dining. Cited awards include: Michelin 3* (Gaon, Seoul, historical).

Originally published as Pine Nut Sauce (잣 소스).

Adapted from a Kim Byoung-Jin recipe (Kim Byoung-Jin / FOUR Magazine (Gaon crab naengchae)).

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 Kim Byoung-Jin / FOUR Magazine (Gaon crab naengchae) (published as “Pine Nut Sauce (잣 소스)”). Full citation lives in Provenance.

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