From Edward Lee's kitchen · 610 Magnolia, Louisville
stove · hot sauce
NATIONAL AWARD WINNERRoasted Ginger-Soy
From a national-award-winning chef
Ratio
SOY SAUCE 83GOCHUJANG 60HONEY 30WHITE WINE 30RICE VIN 30
Ingredients
- GARLIC15 g
- GINGER30 g
- SOY SAUCE82.5 ml
- GOCHUJANG60 ml
- BROWN SUGAR25 g
- LEMON1 each
- HONEY30 ml
- WHITE WINE30 ml
- RICE VIN30 ml
- PEPPERto taste
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
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 Wing Glaze.
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 Bon Appétit / Edward Lee Korean fried chicken wings (published as “Gochujang Wing Glaze”). Full citation lives in Provenance.