From Junghyun “JP” Park's kitchen · Atomix, New York
stove · hot sauce
★ STARRED KITCHENSaffronstreet Yangnyeom
From a starred kitchen & national award winner
Ratio
Ingredients
- CORN SYRUP45 ml
- KETCHUP30 ml
- GOCHUJANG30 ml
- SOY SAUCE30 ml
- GARLIC10 g
- GOCHUGARU4 g
- SUGAR12 g
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 Yangnyeom Sauce (Sweet-Spicy Fried Chicken Glaze).
Adapted from a recipe published by Junghyun “JP” Park in The Korean Cookbook (Phaidon) / Broadsheet.
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 (Phaidon) / Broadsheet (published as “Yangnyeom Sauce (Sweet-Spicy Fried Chicken Glaze)”). Full citation lives in Provenance.