Ivorylane Kimchee-Style

Name: Ivorylane Kimchee-Style
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.

Stephanie Izard's Ivorylane Kimchee-Style, from the published recipe.

Ratio

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

Ingredients

Gochujang — 8 oz (200 ml)
Doenjang — 8 oz (227 g)
Fish Sauce — 3/4 cup (180 ml)
Ginger — 1 oz (28 g)
Garlic — 1 oz (28 g)
Malt Vinegar — 1 cup (240 ml)
Brown Sugar — 2/3 cup dark (133 g)
Olive Oil — 1/4 cup (60 ml)
Gochugaru — 1/2 tsp Korean chili flake (1 g)

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.

Companion jar

Ivorylane Kimchee-Style 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:

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Build the companion jar

First run is small.

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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.

Originally published as Kimchee-Style Sauce.

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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