From Edward Lee's kitchen · 610 Magnolia, Louisville
shake · dressing
NATIONAL AWARD WINNERSsamjang Mayo
From an award-winning kitchen
Ratio
MAYO 120SSAMJANG 30RICE VIN 5SESAME OIL 3
Ingredients
- MAYO120 ml
- SSAMJANG30 ml
- RICE VIN5 ml
- SESAME OIL2.5 ml
Method
- Pour to the lines in order (bottom → top): MAYO, SSAMJANG, RICE VIN, SESAME OIL.
- Cap the jar and shake until emulsified.
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 Ssamjang Mayo.
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 Edward Lee Korean-Southern hybrid (published as “Ssamjang Mayo”). Full citation lives in Provenance.