From Corey Lee's kitchen · Benu, San Francisco
shake · hot sauce
★ STARRED KITCHENPearlfield Bibimbap Gochujang
From a starred kitchen & national award winner
Ratio
GOCHUJANG 60WATER 20SOY SAUCE 10SESAME OIL 5
Ingredients
- GOCHUJANG60 ml
- WATER20 ml
- SOY SAUCE10 ml
- SUGAR5 g
- SESAME OIL5 ml
Method
- Pour to the lines in order (bottom → top): GOCHUJANG, WATER, SOY SAUCE, SESAME OIL.
- Add finishing notes: SUGAR.
- Cap the jar and shake until emulsified.
Provenance
Korean-American fine-dining chef of Michelin three-star Benu in San Francisco; James Beard Best Chef: West 2017. Formerly French Laundry chef de cuisine; Korean and Cantonese references in tasting menus.
Originally published as Bibimbap Gochujang Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
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 Corey Lee / A Place at the Table (Mercury News reprint) (published as “Bibimbap Gochujang Sauce”). Full citation lives in Provenance.