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.

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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.

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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