Pine Nut Sauce

Name: Pine Nut Sauce
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (75 ml)
Cuisine: Asian
Ingredients: about 2 Tbsp (20 g) Pine Nuts; white radish juice 20 ml Radish; 3 g Dry Mustard; 1 Tbsp (15 ml) Plum Syrup; red pepper juice 5 ml Chile; about ½ tsp (3 ml) Vinegar; 10 g Radish; about ¼ tsp (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.

DRESSING · COLD CRAB SALAD & SEAFOOD

In the published recipe, this is the dressing for crab naengchae (Korean crab salad). The same recipe pairs it with Spicy Mustard Paste, the mustard dip.

Kim Byoung-Jin's pine-nut sauce for crab naengchae.

On the jar

PINE NUT

Method: shake
Yield: about ¼ cup
Ingredients: 8
Jar batch: 5.2× recipe

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Ratio

PLUM SYRUP 15 mlVINEGAR 3 ml

Ingredients

Pine Nutsabout 2 Tbsp (20 g)
Radishwhite radish juice 20 ml
Dry Mustard3 g
Plum Syrup1 Tbsp (15 ml)
Chilered pepper juice 5 ml
Vinegarabout ½ tsp (3 ml)
Radish10 g
Sesame Oilabout ¼ tsp (1 ml)

Method

Pour to the lines in order (bottom → top): PLUM SYRUP, VINEGAR.
Shake-to-line (dashed marks): add PINE NUTS, then RADISH, then DRY MUSTARD. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: RADISH (to taste), CHILE (to taste), SESAME OIL (about 1 tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 8 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 3 stars · 3 national awards

Pine Nut Sauce★★★ KITCHENOn the jar: PINE NUT
Nuoc Cham Dipping SauceNATIONAL AWARD WINNEROn the jar: NUOC CHAM
Garlic Chili DressingNATIONAL AWARD WINNEROn the jar: WONTON
Strange-Flavor SauceNATIONAL AWARD WINNEROn the jar: STRANGE-FLAV

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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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 5.2× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Kim Byoung-Jin / FOUR Magazine (Gaon crab naengchae) (published as “Pine Nut Sauce (잣 소스)”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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