Spicy Mustard Paste

Name: Spicy Mustard Paste
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: Asian
Ingredients: 38 g Dry Mustard; ¼ cup (60 ml) Water; ½ cup (105 g) Sugar; about 2 tsp (13 g) Salt; 2 Tbsp (30 ml) Vinegar; 1 Tbsp (15 ml) Sesame Oil; about 1 Tbsp (14 ml) Honey; 1 Tbsp (15 ml) Soy Sauce; 2 Tbsp (30 ml) Water

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

DIP · COLD CRAB SALAD & SEAFOOD

In the published recipe, this is the dip for crab naengchae (Korean crab salad). The same recipe pairs it with Pine Nut Sauce, the pine-nut dressing.

Kim Byoung-Jin's spicy mustard paste for crab salad.

On the jar

SPICY

Method: shake
Yield: about 1¼ cups
Ingredients: 9

Stove sauce. Cook from the recipe

Ratio

Water 60 mlVinegar 30 mlSesame Oil 15 mlHoney 14 mlSoy Sauce 15 mlWater 30 ml

Ingredients

Dry Mustard38 g
Water¼ cup (60 ml)
Sugar½ cup (105 g)
Saltabout 2 tsp (13 g)
Vinegar2 Tbsp (30 ml)
Sesame Oil1 Tbsp (15 ml)
Honeyabout 1 Tbsp (14 ml)
Soy Sauce1 Tbsp (15 ml)
Water2 Tbsp (30 ml)

Method

Pour liquids to the printed fill-lines, bottom to top.
Season to finish: SALT (about 2½ tsp).
Cap the jar and shake until emulsified.

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Companion jar

Spicy Mustard Paste 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 · 9 stars · 3 national awards

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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).

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

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 Kim Byoung-Jin / FOUR Magazine (Gaon crab naengchae) (published as “Spicy Mustard Paste (겨자 페이스트)”). 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.

Companion jar