I’m enjoying these fermented hot sauces at the moment and this one is primarily made from the Korean fermented pepper paste gochujang. So it’s tangy and savoury with those fermented soy and garlic flavours. You can smell it right away.
Gochujang is made from the Korean Red pepper, an annuum native to Korea that is also used in kimchi. It is a mild pepper, akin to the Jalapeno in heat, and this is a mild sauce.
(I don’t think I’ve seen Korean Reds growing over here. I wonder if I can get some seeds…)
This sauce is apparently 53% gochujang, so this is far and away the dominant flavour, although a decent slosh of vinegar has been added to thin it out, I reckon.
It is a pretty runny sauce, so it’s not the most practical table sauce, but I think it will cook well. I stirred it into baked beans for lunch today and that was nice.
The company, Chimac, is primarily a Korean fried chicken restaurant in Dublin. I’m not really sure what their connection with Korea is, but it looks like they went to Seoul once. At any rate the place looks fun, focusing on Korean fried chicken and beer, as well as producing a handful of sauces, including a sriracha and a Korean barbecue sauce.
This one’s so mild, tangy and tasty - and the msg is so beguiling (hidden under its pseudonym E621) - that this one will be gone in no time, despite coming in a much large bottle than usual.
£9.00 per 387g (difficult to calculate per litre, but probably around £20)
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