From Junghyun “JP” Park's kitchen · Atomix, New York
blend · hot sauce
★ STARRED KITCHENSaffronyard Kimchi Seasoning
From a starred kitchen & national award winner
Ratio
PEAR JUICE 480FISH SAUCE 45WATER 240
Ingredients
- GOCHUGARU65 g
- GARLIC60 g
- GINGER10 g
- PEAR JUICE480 ml
- SALTED SHRIMP15 g
- FISH SAUCE45 ml
- SWEET RICE FLOUR8 g
- WATER240 ml
- DAIKON350 g
- ONION100 g
- SCALLION50 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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 Kimchi Seasoning Paste.
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 “Kimchi Seasoning Paste”). Full citation lives in Provenance.