“Ketchup” With The Korean Condiment Trend
Okay, so this may be in part due to the Olympics in Peyoncheng this last year, but Pinterest is reporting that Korean condiments is the new “hot sauce” of the cooking world. So, how do you see what this trend is all about? Well, I’ve rounded up the top Korean condiments for you to try. If you’re ready to add some kick to your tired dinner dishes, then these are right up your alley!
Out with the Sriracha, and in with the Gochujang!
This is a sweet and spicy red paste made from sweet rice paste, malted barely powder, and red chili flakes that are then put through a fermentation process which gives it a unique and very deep flavor that goes beyond just sweet or spicy. It has enough of a kick to satisfy even the pickiest of hot sauce critics. This is a great addition to soups, dips, marinades, and dressings. You can pick up yours here for only $10.
Out with the old, and in with to Gochugaru!
Along the same vein as gochujang, gochugaru is a fine powder made from red chilies. This powder is guaranteed to add depth and color to any dish. Get yours here!
Third on our list as we journey into the Orient, is Dwengjang or doenjang. This is a paste made of fermented soy beans and is Korea’s unique version of miso paste. It has a super deep and complex taste thats chock full of umami flavor. It’s great in stews, soups, marinades, and dressings. Get yours here!
If one is good, then two must be better, right?
Ssamjang is a mixture of gochujang and dwengjang that is made for barbecues. It is spicy, tang, sweet, and salty all in one delicious sauce. You can definitely make your own, but who’s got time for that? Get yours here!
If some of these flavors have you a little intimidated, then I suggest starting with Chamgireum, which is roasted sesame oil. This has a deep, rich, nutty flavor that adds depth to noodles, stir fry, you name it. Get yours here.
And there you have it! Some fabulous new spices to add a little heat and depth to your cooking. Happy Cooking!