Chef Jeong-sun
Jang-kimchi (Soy-Brined Water Kimchi)
An amber winter water kimchi for the holiday table, napa cabbage and radish softened in soy brine, pear, honey, ginger, and clean cold fermentation until it sits quietly beside tteokguk.
Recipe Archive
Sauces & Condiments
Sauces and condiments carry a surprising amount of technique. Find dressings, marinades, stocks, gravies, relishes, and finishing sauces with clear purpose.
965 recipes
Culinary Explorer
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Recipes
Chef Takumi
Japanese Hot Mustard Paste (練りからし, Neri Karashi)
Neri karashi is only mustard powder, warm water, and a short rest. The whole character of it lives in that rest, when the heat wakes up.
Chef Lupita
Jarocho Chile Adobo
Veracruz's Gulf-side adobo, built from toasted guajillo, ancho, chipotle, vinagre de manzana, garlic, and dried herbs for the chicken and pork that feed a Jarocho table.
Chef Jeong-sun
Jeotgukji (Salted-Seafood Cabbage Kimchi)
A pale, briny winter cabbage kimchi from the old court table, built on croaker and shrimp jeotgal so the cabbage stays clean, sweet, and deeply seasoned.
Chef Jeong-sun
Jogae-jeot (조개젓, Salted Clams)
Spring clams preserved with enough salt to keep them clean and soft, then dressed only when served with gochugaru, scallion, garlic, and sesame so the shellfish still tastes of the tide.
Chef Joost
Joppiesaus
The name sounds older than it is: Joppie was a nickname in a Twente snack bar, and the sauce became the yellow promise that fries, frikandel, and football nights understand perfectly.
Chef Freja
Jordbaersyltetoj
Danish strawberry jam made with midsummer berries, a vanilla pod, and a brief boil. The taste of June sealed in a jar for every dark morning that follows.
Chef Joost
Jus (Dutch Pan Gravy)
The Dutch plate waits for jus: a thin, intense pan gravy, more meat memory than sauce, poured into the kuiltje, the little well, of stamppot.
Chef Takumi
Kabayaki no Tare (蒲焼のたれ, eel glaze)
The eel glaze is only soy, mirin, sake, and sugar, but timing decides it. Reduce it gently, brush it late, and the fish wears a dark lacquer, not a burnt coat.
Chef Takumi
Kaeshi (かえし, soy dipping sauce base)
Kaeshi is not a sauce yet. It is the dark, patient base: shōyu, mirin, and sugar warmed gently, then rested until it is ready to meet dashi.
Chef Dimitra
Kalamata Melitzanaki Toursi (Μελιτζανάκι Τουρσί Καλαμάτας)
Kalamata's little eggplants are slit, filled with garlic and celery, tied closed, and left under vinegar brine until they turn firm, sour, and ready for the meze plate.
Chef Dean
Kansas City-Style BBQ Sauce
The thick, glossy, sweet-tangy sauce that put Kansas City on the barbecue map. One batch transforms ribs, brisket, pulled pork, and anything else you dare to brush it on.
Chef Klaus
Kapernsoße
The pale sauce that makes Königsberger Klopse worth cooking: butter and flour kept blonde, broth from the pot, then capers and lemon stirred in last so the edge stays bright.
Chef Klaus
Kasseler Grüne Soße
North Hesse answers Frankfurt with coarse herbs, dill, and lemon balm, folded cold into Schmand so the sauce stays bright, thick, and ready for eggs, potatoes, or cold meat.
Chef Takumi
Kasudoko (酒粕床, sake-lees marinade bed)
Sake lees look stubborn at first, then soften into one of the most generous beds in the Japanese kitchen: fragrant, pale, gently sweet, and patient enough to season while you do nothing.
Chef Joost
Kerriesaus (Dutch Curry Mayonnaise)
The golden snack-bar sauce where the VOC spice cupboard, the Indo-Dutch table, and a paper cone of fried fish meet in one mild spoonful.
Chef Lesia
Khrin (хрін, prepared horseradish)
Fresh horseradish is quiet until you cut it, then it fills the room, clears your head, and makes cold pork taste awake again.
Chef Lesia
Khrin z Buryakom (хрін з буряком, beet-horseradish relish)
The beet makes it glow like a church window, then the horseradish comes up through your nose and reminds everyone at the Easter table to sit straighter.
Chef Lesia
Khrinovina (хріновина, raw horseradish-tomato relish)
The color looks sweet first: tomato-red, glossy, almost innocent. Then the horseradish catches your nose, your eyes water, and every cold slice of pork wakes up.
Chef Jeong-sun
Kimchi Yangnyeom (Kimchi Seasoning Paste)
A measured kimchi seasoning paste for cabbage, radish, or cucumber kimchi, deep red with gochugaru, garlic, ginger, salted shrimp, pear, and rice paste that helps every leaf season evenly.
Chef Jeong-sun
Kimjang Baechu-kimchi (Napa Cabbage Kimchi)
The winter whole-cabbage kimchi made for keeping, salted leaf by leaf and packed with a measured red seasoning so every jar ferments cleanly through the cold months.
Chef Freja
Kirsebærkompot til Risalamande
Morello cherries, a split vanilla pod, and a generous measure of Cherry Heering simmered into a glossy ruby compote. The warm half of risalamande, and the reason the cold white pudding makes sense.
Chef Jeong-sun
Kkaennip-jangajji (Pickled Perilla Leaves)
Fragrant perilla leaves layered with soy, garlic, scallion, and chili, then pressed under brine until each leaf becomes a sharp, savory wrap for hot rice.
Chef Jeong-sun
Kkaennip-kimchi (깻잎김치, Perilla Leaf Kimchi)
Tender perilla leaves stacked with soy, gochugaru, garlic, and scallion, patient leaf-by-leaf work that rests into a sharp little banchan ready to wrap around hot rice.
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