This Memorial Day, it’s all about grilling with gochujang. Hailed by Bon Appétit as the “Hottest Hot Sauce on the Market”, the fermented hot chili paste has been a staple in Korean cuisine and is now slipping its way into the kitchen to achieve an umami-rich, well-balanced flavor. Chef Edward Lee, who personally developed Chung Jung One’s Gochujang Korean Chili Sauce and launched it in the BBQ state of Texas, uses it as a unique alternative to the average BBQ sauce and hot sauce, making it the perfect way to liven up outdoor suppers and gatherings.
With the unofficial start of summer and grilling season just around the corner, what are your thoughts on spotlighting arecipe for BBQ expert Edward Lee’s Grilled Rib-Eye Steak with Gochujang Butter? The Smoke & Pickles author’sGochujang Gazpacho is also a great partner to any grilled feast.
While gochujang can be considered a condiment that can be enjoyed on its own like sriracha—say, on a hot dog in lieu of ketchup—it serves to be much more versatile and is best to mix in with other ingredients in a recipe. Whisk gochujang with sesame oil and mayo for a Korean-style slaw, add to ground beef for zippier burgers, or slip it into a tangy glaze for spicy pork ribs.