A popular brand, made in Sunchang province, South Korea from red pepper powder, garlic, onion, rice flour, rice wine, cane sugar, and vinegar, is by Chung Jung One. Sweet, tart, thick, gluten-free, and vegan (unlike some brands), it was developed for the US with consulting by Korean-born chef Edward Lee, a Louisville, Kentucky restaurateur.
Chung Jung One, a company that produces fermented foods such as gochujang—a spicy red chili paste used in Korean cuisine—has been using a classical playlist in its factory so long that no one can remember when it started, or who initially pressed play for the first time.
Speaking of fermentation, the sweet-spicy, umami sauce has long been popular in Korea, but if the enormous stall inhabited by one Gochujang brand, Chung Jung One, is any indicator of the buzz generating around the product, it’s about to have its moment here in the States.
"Gochujang Sauce is what really makes this ham. It’s my secret ingredient for adding a depth of flavor to everything from a turkey glaze, to roasted winter squash or sweet potatoes. It isn't just spice for the sake of heat. It is nuanced and layered. It has a sweetness to it and umami, lots of umami. It doesn't just add heat to a dish, it adds flavor and complexity."
Counterintuitively, spicy foods have been shown to cool the body down. So consider this Spicy Miso Sauce edible air conditioning.
This football season, we’ve partnered with Taste of the NFL and their favorite tailgating experts to share great game-day recipes for an even greater cause. Here, 610 Magnolia‘s Edward Lee shares his recipe for Gochujang Chili Cheese Nachos.
Lunchbreak: Gochujang grilled cheese sandwiches and Gochujang Bloody Marys, prepared by chef Edward Lee and Andrew Knowlton – for Bon Appetit presents Chicago Gourmet
To help you get in the game this season, Taste of the NFL will share great game-day recipes from their favorite chefs for an even greater cause. This week’s recipe comes from chef and New York Giants fan Edward Lee of 610 Magnolia in Louisville, Kentucky. The author of the best-selling cookbook Smoke & Pickles takes tailgating food to the next level with his spicy miso burgers with watermelon and kimchi, delivering a delicious take on a classic burger.
Pronounced go-choo-jang, the spicy fermented paste is made from red chile peppers, sweet rice, and soy, giving the product a mellow heat — hot, but not the napalm blast you get with scotch bonnet peppers — and a funky sweetness.
Fermented Korean red chili sauce in a classic Mexican cocktail? Brook Vandecar’s Gochujang Michelada riff totally works, adding a sweet heat to a savory favorite.
Pronounced goh-choo-jong and made from dried red chiles, rice powder and soybean paste, this Korean chile paste has been on a slow burn in the U.S. for the last few years. It has a thicker consistency, deeper flavor and milder heat than its Thai cousin, sriracha.
Chef Edward Lee (of 610 Magnolia and MilkWood in Louisville and Succotash in National Harbor, Md.) created Gochujang Korean Chili Sauce (with red peppers, rice flour, and rice syrup), available in stores nationwide and on Amazon.
Chef Edward Lee is master of umami, adding Korean pantry staple gochujang sauce to a hearty beef chili simmered in smoky chipotle peppers and beer, which blankets a base of tortilla chips. The author of Smoke & Pickles then tops it all off with a sharp cheddar cheese, serrano pepper, and a gochujang-spiked sour cream for an addictive combination of heat, tang, and a touch of sweetness.
Perhaps the only downside to the Korean hot-chile paste known as gochujang is in its application to a recipe: Because the sauce is thick and, yes, paste-like, it can be difficult to add only a little, or to use as a condiment. The Kentucky chef Edward Lee, in partnership with Chung Jung One, has stepped in with a squeeze-bottle version that has a terrific spicy, sweet and savory flavor that exceeds anything available in a tub.
Are you bored with Sriracha? Need something more? Are you Gluten-Free? A vegan? Do you just, like, really love spicy foods? Well, then you've stumbled upon the right article on the internet about spicy sauces because Chung Jung One's Gochujang Korean Chili Sauce is about to blow. your. mind.
To add a savory note to your next dish, try one of these chef-approved sauces and pastes. Chef Ed Lee helped create the new sweet and spicy Korean pepper paste by Chung Jung One.
Soups, dipping sauces, and, yes, and insanely delicious grilled cheese. Is there anything gochujang can't do? Had gochuchang lately? We have. We've rubbed the spicy condiment from Korea (made from fermented soy beans) onto our grilled pork shoulder steaks. And we've slathered it all over our sticky, spicy ribs, not to mention our wings. And thighs. And—well, you get the idea.
There’s one dish on the menu at NYC’s newly reopened Dirt Candy that recently caught the attention of several Bon Appétit staffers: the Korean fried broccoli. The deep-fried broccoli bites are coated in an addictive spicy sauce that gets its deep, piquant flavor from gochujang, the Korean fermented chile paste. “I wanted this snack to be a great, big, savory flavor bomb,” chef Amanda Cohen told BA. “That’s gochujang all over because it’s got such a huge garlicky, spicy, fermented taste that holds its own with fried broccoli.”