Kimchee-Style Sauce

Name: Kimchee-Style Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 3¾ cups (900 ml)
Cuisine: Asian
Ingredients: 8 oz (200 ml) Gochujang; 8 oz (227 g) Doenjang; 3/4 cup (180 ml) Fish Sauce; 1 oz (28 g) Ginger; 1 oz (28 g) Garlic; 1 cup (240 ml) Malt Vinegar; 2/3 cup dark (133 g) Brown Sugar; 1/4 cup (60 ml) Olive Oil; 1/2 tsp Korean chili flake (1 g) Gochugaru

Independent adaptation of a publicly published Stephanie Izard recipe. Not affiliated with, sponsored by, or endorsed by Stephanie Izard.

CONDIMENT · GRILLED MEATS & RICE

In the published recipe, this is the condiment for Girl & the Goat site.

Izard's kimchee-style sauce for grilled meats, rice.

On the jar

KIMCHEE

Method: blend
Yield: about 3¾ cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Gochujang 200 mlFish Sauce 180 mlMalt Vinegar 240 mlOlive Oil 60 ml

Ingredients

Gochujang8 oz (200 ml)
Doenjang8 oz (227 g)
Fish Sauce3/4 cup (180 ml)
Ginger1 oz (28 g)
Garlic1 oz (28 g)
Malt Vinegar1 cup (240 ml)
Brown Sugar2/3 cup dark (133 g)
Olive Oil1/4 cup (60 ml)
Gochugaru1/2 tsp Korean chili flake (1 g)

Where it sits

One of 117 hot sauces in the catalog, with 9 ingredients against a median of 7.

The acid here is malt vinegar. In this category chefs also reach for lime juice (19 recipes), rice vinegar (16), and cider vinegar (11).

The fat here is olive oil. In this category chefs also reach for vegetable oil (21 recipes) and sesame oil (18).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Kimchee-Style Sauce wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 5 national awards

Chili Lime VinaigretteNATIONAL AWARD WINNEROn the jar: CHILI LIME
Korean Gochujang SauceNATIONAL AWARD WINNEROn the jar: KOREAN
Yum Nua DressingNATIONAL AWARD WINNEROn the jar: YUM NUA
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Chicago chef of Girl & the Goat; James Beard Outstanding Chef, Best Chef: Great Lakes, and Top Chef winner. American cooking with Asian and Mediterranean accents across Goat, Duck Duck Goat, and related kitchens.

Adapted from a recipe published by Stephanie Izard in Stephanie Izard (Girl & the Goat site).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Stephanie Izard (Girl & the Goat site) (published as “Kimchee-Style Sauce”). Full citation lives in Provenance.

Companion jar