From Roy Choi's kitchen · Kogi BBQ, Los Angeles
blend · hot sauce
NATIONAL AWARD WINNERPearlhall Magic
From a national-award-winning chef
Ratio
GOCHUJANG 120BEEF STOCK 120FISH SAUCE 90RICE VIN 60SESAME OIL 60SOY SAUCE 23
Ingredients
- GOCHUGARU112 g
- GOCHUJANG120 ml
- ONION70 g
- BEEF STOCK120 ml
- FISH SAUCE90 ml
- RICE VIN60 ml
- SESAME OIL60 ml
- GARLIC12 g
- SOY SAUCE22.5 ml
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 L.A. street-food chef behind Kogi BBQ trucks; James Beard Humanitarian / cookbook awards and Food & Wine Best New Chef. Chego and Best Friend among later kitchens.
Originally published as Magic Sauce.
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 Roy Choi The Choi of Cooking (GMA reprint) (published as “Magic Sauce”). Full citation lives in Provenance.