Move over sriracha, there’s a new umami-rich Asian hot sauce taking over!  This Super Bowl, it’s all about gochujang on the menu—a fermented hot chili paste that has been a staple in Korean cuisine and now has tempted taste buds across the country. “Hot sauce has grown from becoming a flavoring for bland food to a culinary ingredient that deserves our fullest attention,” says celebrated Korean-American chef Edward Lee, who consulted on the new Chung Jung One Gochujang Korean Chili Sauce.

 

 

 

 

 

 

 

 

 

L-R: Gochujang Smoked Wings; Chung Jung One Gochujang Korean Chili Sauce; Chef Edward Lee

(Photo Credit L-R: Edward Lee; Chung Jung One; Courtesy of Edward Lee)

 

 

With The Super Bowl just around the corner, what are your thoughts on spotlighting a roundup of gochujang game day recipes recommended by celebrated Korean-American chef Edward Lee, author of Smoke and Pickles, currently featured on PBS on Mind of a Chef?

A funkier alternative to the average buffalo sauce, gochujang adds an umami-rich twist to Chef Edward Lee’s Gochujang Smoked Wings with Alabama White Sauce. Other game day recipes that would benefit from the sauce’s sweet and spicy heat include: Gochujang Hummus, Gochujang Glazed Meatball Sliders, and a spicy Korean-style slaw made with gochujang and Kewpie mayo.  Launched in Texas in Fall 2014, Chung Jung One Gochujang Korean Chili Sauce is on shelves at Central Market stores state-wide.

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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