On the jar: Umberrail Jeotgal Seasoning
shake · dressing
★ STARRED KITCHENPrep 5 minJeotgal Seasoning
Independent adaptation of a publicly published Kim Jung-mook recipe. Not affiliated with, sponsored by, or endorsed by Kim Jung-mook.
Jeotgal Seasoning from a starred kitchen.
Ratio
Ratio by volume: Cider Vinegar 10 ml, Soy Sauce 40 ml, Perilla Oil 20 ml
Cider Vinegar 10 mlSoy Sauce 40 mlPerilla Oil 20 ml
Ingredients
- Pollock Roe Jeot — 200 g cheongeo-al-jeot
- Hairtail Jeot — 100 g galchi-sok-jeot
- Cider Vinegar — 10 ml apple vinegar
- Soy Sauce — 40 ml soy
- Perilla Oil — 20 ml perilla oil
Method
- Pour to the lines in order (bottom → top): Cider Vinegar, Soy Sauce, Perilla Oil.
- Add finishing notes: Pollock Roe Jeot, Hairtail Jeot.
- Cap the jar and shake until emulsified.
Provenance
Kim Jung-mook works in Korean at Myomi; credentials include Michelin 1* (Myomi, Seoul).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
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 Kim Jung-mook / Michelin Guide (Myomi jeotgal bibim noodles) (published as “Jeotgal Seasoning”). Full citation lives in Provenance.