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Will Korean Hot Sauce Replace Sriracha Anytime Soon?

January 18, 2017: 12:00 AM EST
Regardless of whether gochujang becomes a hot new taste trend, a Wall Street Journal food writer highly recommends trying the Korean chili paste in a variety of dishes. One favorite is spreading a mixture of butter, honey and gochujang on biscuits, or under the skin of roast chicken. Or, mix mayo and gochujang (4:1 ratio) for a savory kick on beef or tuna burgers. According to Jane Black, gochujang – it’s made from dried red chilies, glutinous rice, fermented soybeans, salt and a little sugar – is “thicker and richer than sriracha” and is “where that hot sauce was 10 years ago: going mainstream in a big way.”  [ Image credit: ©  ]
Jane Black, "Awesome Sauce: Why Gochujang Is a Gamechanger", The Wall Street Journal, January 18, 2017, © Dow Jones & Company, Inc.
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