From David Chang's kitchen · Momofuku Noodle Bar, New York
blend · hot sauce
★ STARRED KITCHENMomofuku Ssamjang
From an award-winning kitchen
Ratio
GOCHUJANG 60SESAME OIL 30
Ingredients
- DOENJANG140 g
- GOCHUJANG60 ml
- GARLIC20 g
- SCALLION20 g
- SESAME OIL30 ml
- ONION20 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Korean-American chef founder of Momofuku; James Beard Rising Star / Outstanding Chef lineage with Michelin at Momofuku Ko. Noodle-bar roots expanded into a global restaurant and media group.
Originally published as Momofuku Ssamjang.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Momofuku cookbook (published as “Momofuku Ssamjang”). Full citation lives in Provenance.