From Edward Lee's kitchen · 610 Magnolia, Louisville
shake · hot sauce
NATIONAL AWARD WINNERPearllane Gochujang Sesame
From a national-award-winning chef
Ratio
GOCHUJANG 240RICE VIN 40SESAME OIL 120
Ingredients
- GOCHUJANG240 ml
- RICE VIN40 ml
- SUGAR8 g
- SESAME OIL120 ml
- PEPPERto taste
Method
- Pour to the lines in order (bottom → top): GOCHUJANG, RICE VIN, SESAME OIL.
- Add finishing notes: SUGAR, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Korean-Southern chef of 610 Magnolia in Louisville; James Beard Cookbook Award and Food & Wine Best New Chef. Also Succotash in Washington, D.C., blending Korean pantry with Southern technique.
Originally published as Gochujang Sesame Cocktail 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 Edward Lee / Chung Jung One (KHOU) (published as “Gochujang Sesame Cocktail Sauce”). Full citation lives in Provenance.