shake · dressing
★ STARRED KITCHENPrep 5 minService Jeotgal Seasoning
Independent adaptation of a publicly published Kim Jung-Mook recipe. Not affiliated with, sponsored by, or endorsed by Kim Jung-Mook.
From a starred kitchen.
Ratio
Ingredients
- Salted Pollock — 200 g cheongeo-al-jeot
- Salted Hairtai — 100 g galchi-sok-jeot
- Cider Vinegar — 10 ml apple vinegar
- Soy Sauce — 40 ml soy
- Perilla Oil — 20 ml perilla oil
Method
- Pour to the lines in order (bottom → top): Cider Vinegar, Soy Sauce, Perilla Oil.
- Add finishing notes: Salted Pollock, Salted Hairtai.
- 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.
4 kitchens · 3 stars · 2 national awards
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First run is small.
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Provenance
Kim Jung-mook works in Korean at Myomi; credentials include Michelin 1* (Myomi, Seoul).
Originally published as Jeotgal Seasoning.
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 Jung-mook / Michelin Guide (Myomi jeotgal bibim noodles) (published as “Jeotgal Seasoning”). Full citation lives in Provenance.