From Junghyun “JP” Park's kitchen · Atomix, New York
stove · hot sauce
★ STARRED KITCHENSaffronroom Stir-Fried Gochujang
From a starred kitchen & national award winner
Ratio
VEG OIL 45SOY SAUCE 15MIRIN 30CORN SYRUP 120GOCHUJANG 480
Ingredients
- VEG OIL45 ml
- BEEF TRIM200 g
- ONION100 g
- SCALLION12 g
- GARLIC20 g
- SOY SAUCE15 ml
- DOENJANG18 g
- MIRIN30 ml
- CORN SYRUP120 ml
- GOCHUJANG480 ml
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 chef (JP Park) of Michelin two-star Atomix and Atoboy in New York; James Beard Best Chef: New York State 2023. Contemporary Korean tasting menus with fermented chile and soy sauces.
Originally published as Stir-Fried Gochujang (Yak-Gochujang).
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 The Korean Cookbook / Calgary Herald (published as “Stir-Fried Gochujang (Yak-Gochujang)”). Full citation lives in Provenance.