PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Coralstreet Gochujang Tartare

Independent adaptation of a publicly published Mingoo Kang recipe. Not affiliated with, sponsored by, or endorsed by Mingoo Kang.

Gochujang Tartare from a starred kitchen.

Ratio

Ratio by volume: Soy Sauce 30 ml, Honey 15 ml, Umeboshi 8 ml, Gochujang 5 ml, Sesame Oil 5 ml, Sesame Seed 5 ml
Soy Sauce 30 mlHoney 15 mlUmeboshi 8 mlGochujang 5 mlSesame Oil 5 mlSesame Seed 5 ml

Ingredients

  • Soy Sauce — 2 Tbsp soy sauce (30 ml)
  • Honey — 1 Tbsp honey (15 ml)
  • Umeboshi — 1/2 Tbsp minced pickled unripe plums in gochujang (7.5 ml)
  • Gochujang — 1/3 Tbsp gochujang (5 ml)
  • Sesame Oil — 1/3 Tbsp sesame oil (5 ml)
  • Sesame Seed — 1/3 Tbsp sesame seeds (5 ml)
  • Garlic — 1/4 garlic clove, minced

Method

  1. Pour to the lines in order (bottom → top): Soy Sauce, Honey, Umeboshi, Gochujang, Sesame Oil, Sesame Seed.
  2. Add finishing notes: Umeboshi, Garlic.
  3. Cap the jar and shake until emulsified.

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Provenance

Chef-owner of the Michelin-starred Mingles in Seoul, a standard-bearer for modern Korean cooking built on jang, Korea's fermented sauces.

Originally published as Gochujang Tartare Dressing.

Adapted from a Mingoo Kang recipe (Mingoo Kang / The Chosen Table class write-up (Mingles)).

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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 Mingoo Kang / The Chosen Table class write-up (Mingles) (published as “Gochujang Tartare Dressing”). Full citation lives in Provenance.

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