From Chris Shepherd's kitchen · Underbelly, Houston
blend · bbq sauce
NATIONAL AWARD WINNERUmberrail Ginger-Soy
From a national-award-winning chef
Ratio
GOCHUJANG 90MIRIN 45SOY SAUCE 15SESAME OIL 10
Ingredients
- GOCHUJANG90 ml
- MIRIN45 ml
- SOY SAUCE15 ml
- GARLIC20 g
- SESAME OIL10 ml
- GINGER10 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
Houston chef of Underbelly and later Georgia James / UB Preserv lineage; James Beard Best Chef: Southwest 2014. Vietnamese–Korean diaspora flavors of Houston’s Gulf Coast pantry.
Originally published as Gochujang Glaze.
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 Chris Shepherd Underbelly / ABC13 (published as “Gochujang Glaze”). Full citation lives in Provenance.