Korean Mustard Paste

Korean Mustard Paste

A sharp, pungent mustard paste that turns fiery as it sits, mellowing into a tangy dipping sauce.

Total 10 hr 10 min Makes 8 oz Calories 22/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Sesame

This Korean-style mustard paste is made by hydrating ground mustard powder with warm water and letting it rest so its heat fully develops. Sweetened and loosened with vinegar and a touch of sugar, it becomes the tangy dip served alongside naengmyeon, jokbal, and steamed vegetables.

Ingredients

  • 1/2 cup Korean or English mustard powder
  • 1/3 cup warm water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon sesame oil

Method

  1. In a small bowl, whisk the mustard powder with the warm water until a smooth, thick paste forms with no lumps remaining.

  2. Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the paste, and let it sit at room temperature to develop its pungency.

  3. Uncover and stir in the rice vinegar, sugar, salt, and sesame oil until fully combined and smooth.

  4. Transfer the paste to a small airtight jar and refrigerate until ready to serve.

Rate this recipe

★ 3.4 (1)

Korean Mustard Paste

This Korean-style mustard paste is made by hydrating ground mustard powder with warm water and letting it rest so its heat fully develops. Sweetened and loosened with vinegar and a touch of sugar, it becomes the tangy dip served alongside naengmyeon, jokbal, and steamed vegetables.

10 hr 10 min 8 oz 22 cal

Ingredients

  • 1/2 cup Korean or English mustard powder
  • 1/3 cup warm water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon sesame oil

Method

  1. 1

    In a small bowl, whisk the mustard powder with the warm water until a smooth, thick paste forms with no lumps remaining.

  2. 2

    Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the paste, and let it sit at room temperature to develop its pungency.

  3. 3

    Uncover and stir in the rice vinegar, sugar, salt, and sesame oil until fully combined and smooth.

  4. 4

    Transfer the paste to a small airtight jar and refrigerate until ready to serve.