Gochujang Kitchen Classics - 2 GARLIC + 2 ORIGINAL
$ 36.00 USD
Gochujang Kitchen Classics - 2 GARLIC Sauce + 2 ORIGINAL Paste
Set of Four Jars
Try the best of both worlds with a two and two combo of our best-selling paste and our best-selling sauce. Paste is for cooking, while sauce can be eaten right out of the jar.
ORIGINAL
Gochujang Fermented Chile Paste
Our signature paste concentrate is made using time-honored traditional methods. The unique, thick consistency comes from finely milled sweet rice flour and ground gochugaru chile, which blend together seamlessly in a surprising balance of hot and sweet. 10 oz jars.
GARLIC
Gochujang Fermented Chile Sauce
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 goods, creating a sticky, spicy, garlicky glaze with a lingering spice. 9 oz jars.
These products contain gluten. Manufactured in a facility that processes milk, seafood, soy, nuts.
It’s the Korean pepper paste that you associate with bibimbap, but it improves everything from eggs to hot dogs.
Jeff Gordinier
Esquire
This fermented chile paste is the ketchup of Korea. Whisk with water until pourable, then let it add a spicy uppercut to anything savory.
Editors
GQ Magazine
Your meatloaf may never be the same.
Florence Fabricant
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.
Women’s Health
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