GARLIC Gochujang Fermented Chile Sauce
$ 34.00 USD
Gochujang Fermented Chile Sauce
Set of Four 9 oz. Jars
This classic sauce layers pungent fresh garlic and a touch of ginger atop already complex fermented chile savoriness. It’s thick texture clings to and stays on your grilled and roasted goods, creating a garlicky glaze with a lingering spice.
Ingredients: gochujang paste (chile pepper flakes, malt syrup, wheat flour, salt, fermented soybean powder, sweet rice powder, garlic, onion), sesame oil, toasted sesame seeds, sugar, fresh ginger, fresh garlic, soy
sauce (water, wheat, soybeans, salt), citric acid, xanthan gum.
This product contains wheat and soy. Manufactured in a facility that processes milk, seafood, sesame, peanuts, and tree nuts.
It’s the Korean pepper paste that you associate with bibimbap, but it improves everything from eggs to hot dogs.
This fermented chile paste is the ketchup of Korea. Whisk with water until pourable, then let it add a spicy uppercut to anything savory.
Your meatloaf may never be the same.
The New York Times
Korea is among the countries known for spicy condiments, specifically gochujang, a fermented chili paste made with dried red pepper flakes, glutinous rice, fermented soybeans, and salt. It’s not meant to finish dishes; it’s a flavorful paste for cooking, but there are true hot sauces that incorporate this crave-inducing flavor, like Mother-in-Law’s Sesame Gochujang Sauce (made in the U.S.).
Conde Nast Traveler
This paste will add a kick, along with mild sweetness, to marinades and sauces. Why it’s our fav: it’s fermented, which means you get an added gut-happy benefit.
MIL SESAME Gochujang Fermented Chile Sauce is a winner. Gochujang is the fermented chile paste used as a base for myriad Korean sauces, soups, and stews. This version, my favorite of the five from California-based Mother-in-Law’s, has more of a cocktail sauce texture but lots of rich, sesame-inflected gochujang flavor. It’s great straight from the jar as a dip for grilled shrimp, but you can also brush it on skewered pork or flanken-style ribs a couple of minutes before removing the meat from the grill or broiler.
5280 Denver Magazine