From David Chang's kitchen · Momofuku Noodle Bar, New York
shake · hot sauce
★ STARRED KITCHENPressed Ssäm
From a starred kitchen & national award winner
Ratio
SSAMJANG 15GOCHUJANG 8SHERRY VIN 60GRAPESEED OIL 60
Ingredients
- SSAMJANG15 ml
- GOCHUJANG7.5 ml
- SHERRY VIN60 ml
- GRAPESEED OIL60 ml
Method
- Pour to the lines in order (bottom → top): SSAMJANG, GOCHUJANG, SHERRY VIN, GRAPESEED OIL.
- Cap the jar and shake until emulsified.
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 Ssäm 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 Momofuku (Chang & Meehan) (published as “Ssäm Sauce”). Full citation lives in Provenance.