How Was KPOP Foods Born? How Do You Use KPOP Sauce?

Total Page:16

File Type:pdf, Size:1020Kb

How Was KPOP Foods Born? How Do You Use KPOP Sauce? KPOP FOODS STAY CONNECTED! Los Angeles, CA @kpopfoods Contact: Mike Kim C. 213.332.3887 [email protected] www.kpopfoods.com What is KPOP Sauce? KPOP Sauce isn’t for everybody, just people who like good flavor… KPOP Sauce is a gochujang (Korean chili paste) sauce in a squeezable bottle based on a 70-year-old secret family recipe. Sweet and tangy - with a kick - KPOP Sauce pairs well on anything from eggs, BBQ ribs, and even cucumbers! Use like hot sauce, bbq marinade, and ketchup. How was KPOP Foods born? “Growing up as Korean Americans, we were each fortunate to have families that loved and celebrated Korean food. After meeting at UCLA, we launched KPOP Foods to share our passion with the world and to create a company that packed the same walloping punch as Korean flavors.” – Mike & Theo, KPOP Foods Founders KPOP Sauce launched on Kickstarter raising $37,627 from 1200+ backers. The campaign received the honors of “Project of the Day” and “Projects We Love”. 115+ Reviews How do you use KPOP Sauce? “It’s like if ketchup, bbq sauce, and hot sauce have a kid.” - Tanya, Amazon Review Chicken Wings Breakfast Skillets Pork Belly Sliders Authentic Korean Flavors for America At KPOP Foods, we believe Korean food is for everyone to enjoy. However, cooking with Korean products can be difficult, especially for those that are unfamiliar with Korean cuisine. We create products that provide authentic Korean flavors in an easy-to-use and accessible medium. Gochujang is a key ingredient used in many Korean dishes. In its natural form, gochujang is a thick chili paste that is difficult to utilize in everyday cooking. KPOP Sauce allows anyone to enjoy the authentic flavors of Korean cuisine and easily apply it to his or her favorite foods and recipes. Ingredients: Gochujang Hot Pepper Paste (Rice Paste [Rice, Salt, Koji-Starter, Water], Corn Syrup, Hot Pepper Powder, Soybean Paste [Soybean, Water, Salt, Koji-Starter], Distilled Alcohol [Derived from Agricultural Products], Salt, Wheat Extract, Soy Seasoning [Soybean, Water, Sea Salt, Wheat Extract, Distilled Alcohol, Yeast Extract], Garlic Juice Concentrate, Water), Lime Juice, Soy Sauce (Water, Wheat, Soybeans, Salt, Lactic Acid, Less Than 1% As a Preservative: Sodium Benzoate), Water, and Sugar. Contains: Soy, Wheat Nutritional Information – Serving Size: 1 Tbsp (19g), Servings Per Bottle: 10, Amounts Per Serving: Calories 30, Total Fat 0g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 360 mg (16% DV), Total Carb. 7g (3% DV), Fiber 1g (0% DV), Sugars 3g, Protein <1g (1%DV). Vit D (0% DV), Calcium (0% DV), Iron (0% DV), and Potas. (0% DV). Net Weight: 9oz (.65lb) 294g Case: 6 units Unit Dimensions: 2.25” x 2.25” x 7.5” Case Dimensions: 6 5/8” x 4 7/16” x 7 3/8” Case Weight: 4.5 lbs FEATURED ON: KPOP FOODS STAY CONNECTED! Los Angeles, CA @kpopfoods Contact: Mike Kim C. 213.332.3887 [email protected] www.kpopfoods.com Introducing KPOP Kimchi Mayo Sauce Mayo lovers rejoice: KPOP Kimchi Mayo Sauce is rich, creamy, and packed with flavor. The special combination of chili peppers, garlic, lemon, and vinegar creates a subtly spicy and uniquely tangy profile. Spread this one-of-a-kind mayo on subs, burgers, and tacos, or use this incredibly versatile sauce as a dip for your fries, nuggets, and empanadas. Next time you make a dish calling for mayo, automatically elevate your flavors by using KPOP Kimchi Mayo Sauce! What is Kimchi? Kimchi is a traditional Korean side dish traditionally made with cabbage, garlic, ginger, chili peppers, and salt, pickled and fermented to create complex sour, spicy, and umami flavors. Koreans enjoy kimchi with almost every meal. It can be eaten by itself, as a side dish, or as an ingredient in a variety of Korean dishes like stews, fried rice, and seafood pancakes. Kimchi has started to make a name for itself in America because of its strong flavor and numerous health benefits. People are quickly learning that putting kimchi on everything from tacos to hot dogs adds a unique and delicious twist. The Inspiration for KPOP Kimchi Mayo Sauce KPOP Kimchi Mayo Sauce is the dream child of our Head of Product, Chef Chris Oh. Used at his award-winning restaurants, Chris knew that that the flavor combination of mayo and kimchi would create a masterpiece. “This mayo is out of this world! We spent hours in the kitchen testing different ingredients to make sure the recipe was perfect and now I’m excited to share KPOP Kimchi Mayo Sauce with the world!” Enjoy KPOP Kimchi Mayo Sauce on burgers, tacos & more Spread this one-of-a-kind, spicy and tangy mayo until the heart is content on burgers, tacos, sandwiches, and more. Use it also as dipping sauce for your fries, nuggets, and veggies. The versatility of KPOP Kimchi Mayo Sauce also lends itself to potato salads and rice bowls. Ingredients: Mayonnaise (Soybean Oil, Corn Syrup, Whole Egg, Water, Distilled Vinegar, Salt, Spices, Citric Acid, Natural and Artificial Flavor, Calcium Disodium EDTA), Chili Sauce (Red Chile Peppers, Vinegar, Sugar, Garlic, Salt, Natural Flavor), Gochujang Hot Pepper Paste (Fermented Rice Paste, Corn Syrup, Hot Pepper Powder, Soybean Paste, Distilled Alcohol, Salt, Wheat Extract, Fermented Soy Seasoning, Garlic Juice Concentrate, Water), Vinegar, Garlic, Jalapeno, Lemon Juice, Lime Juice, Soy Sauce (Water, Wheat, Soybeans, Salt, Lactic Acid, Sodium Benzoate: Less Than 1% As A Preservative), Water, Crushed Red Pepper, Sugar. Contains: Soy, Wheat, Egg Nutritional Information – Serving Size: 1 tbsp (19g), Servings: 10, Amount Per Serving: Calories 110, Total Fat 12g (18% DV), Sat. Fat 2g (8% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 127mg (5% DV), Total Carb. 2g (1% DV), Fiber <1g (1% DV), Sugars <1g, Protein <1g (1% DV). Vit D (0% DV), Calcium (0% DV), Iron (0% DV), and Potas. (0% DV). Net Weight: 7.6oz (215g) Case: 6 units Unit Dimensions: 2.25” x 2.25” x 7.5” Case Dimensions: 6 5/8” x 4 7/16” x 7 3/8” Case Weight: 3.68 lbs Shelf Life: 1 year KPOP FOODS STAY CONNECTED! www.kpopfoods.com Contact: Mike Kim @kpopfoods Los Angeles, CA C. 213.332.3887 [email protected] KPOP FOODS STAY CONNECTED! Los Angeles, CA @kpopfoods Contact: Mike Kim C. 213.332.3887 [email protected] www.kpopfoods.com Introducing KPOP XXX Sauce KPOP XXX Sauce has everything you love about our original KPOP Sauce, with an extra kick of spice! It’s perfect for the hot sauce aficionados who can take the heat. Add this gochujang based sauce to everything and anything- tacos, wings, burritos, or even ramen! Next time you want a hit of spice without sacrificing great flavor, try the XXX Sauce. What is Gochujang? Hard to pronounce but easy on the taste buds, Gochujang is a delicious and key ingredient in Korean cooking that makes it so flavorful. A thick chili paste in its original form, gochujang can be tricky to master, but our KPOP XXX Sauce perfectly captures gochujang’s unique flavor while being super easy-to-use. Anyone can add some extra personality to their favorite foods with KPOP XXX Sauce! The Inspiration for KPOP XXX Sauce You asked, we delivered! After hearing countless requests from fans of our original KPOP Sauce who wanted a sauce with an extra kick without sacrificing the same great flavor, we came up with the KPOP XXX Sauce! It’s bold, delicious, tangy, and XXXtra spicy. Use KPOP XXX Sauce on everything for an extra kick! For our hot sauce aficionados, this sauce can be used to add flavor and spice to any and every dish. From delicious skirt steak to chicken wings to decadent burgers, KPOP XXX Sauce knows what you want, and will deliver with a bang! Ingredients: Gochujang Hot Pepper Paste (Fermented Rice Paste, Corn Syrup, Hot Pepper Powder, Soybean Paste, Distilled Alcohol, Salt, Wheat Extract, Soy Seasoning, Garlic Juice Concentrate, Water), Lime Juice, Soy Sauce (Water, Wheat, Soybeans, Salt, Lactic Acid, Sodium Benzoate: Less Than 1% As A Preservative), Water, Sugar, Capsaicin Extract. Contains: Soy, Wheat Nutritional Information – Serving Size: 1 tbsp (19g), Servings: 10, Amount Per Serving: Calories 32, Total Fat 0g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 363mg (15% DV), Total Carb. 7g (2% DV), Fiber <1g (2% DV), Sugars 3g, Protein <1g (1% DV). Vit D (0% DV), Calcium (0% DV), Iron (0% DV), and Potas. (0% DV). Net Weight: 10.4oz (294g) Case: 6 units Unit Dimensions: 2.25” x 2.25” x 7.5” Case Dimensions: 6 5/8” x 4 7/16” x 7 3/8” Case Weight: 4.55 lbs Shelf Life: 1 year KPOP FOODS STAY CONNECTED! www.kpopfoods.com Contact: Mike Kim @kpopfoods Los Angeles, CA C. 213.332.3887 [email protected] KPOP FOODS STAY CONNECTED! Los Angeles, CA @kpopfoods Contact: Mike Kim C. 213.332.3887 [email protected] www.kpopfoods.com Introducing KPOP Honey Glaze Sauce The delicious KPOP Honey Glaze Sauce is extra sweet and tangy with a kick. We married honeyed chili sauce and gochujang to make a uniquely sweet and surprisingly spicy flavor profile. From crunchy egg rolls to fried chicken to marinated salmon, it’s guaranteed to be your next go-to for all of your sweet and savory needs. Add a twist to any delicious dish with KPOP Honey Glaze Sauce! The Inspiration for KPOP Honey Glaze Sauce Proven in his renowned West Coast restaurants, our Head of Product Chef Chris Oh’s KPOP Honey Glaze Sauce highlights famed dishes like his crunchy Korean Fried Chicken sandwich, his savory Honey Glazed Wings, and the deliciously melty Chicken and Cheese platter.
Recommended publications
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • Gochujang Chicken Dumplings
    . PRODUCT SPECIFICATION . GoChuJang Chicken dumplings Item Number: 151413 Package Barcode: 760941151413 Chef One, Corp. 7 Bushwick, Place, Brooklyn, NY 11206 Product Description Each dumpling is approximately 23 g. This product is fully cooked, packaged in a gas flushed bag and frozen. Comes in 2.5 lb package. Different package sizes are available per buyer’s request. Packaging Information Type of Inner Package: Food Graded Plastic Bag Packaging Gross Weight: 2.5 lbs (about 50 pieces) Type of Outer Case: Cardboard box Case Length/Width/Height 13/9/6 (inches) Packages per Case: 3 Case Gross Weight: 8.5 lbs Case Net Weight: 7.5 lbs Case Tare Weight: 1 lb Pallet Pattern: 17(TI)x10(HI) Dated Product Type: xx-x-xx (Production Date) (MM-Y-DD) Frozen Shelf Life: 10 months Refrigerate Shelf Life: Not recommended Safety Instructions: Fully cooked Chemical Standards: No preservative and MSG added Metal Detection: All products are metal detected with calibrated equipment Food Safety Standards: Under USDA Inspection (USDA Establishment Number: P-21424-A). HACCP’s, cGMP and strict sanitation procedures are followed during production to ensure the safety and quality of the products. INGREDIENTS . Filling: Chicken, Napa Cabbage, Gochujiang Paste (Wheat Flour, Corn Syrup, Water, Hot Pepper Powder, Salt, Wheat, Cooking Rice Wine, Defatted Soybean Powder, Malt), Carrot, Korean Noodle [Water, Dehydrated Korean Noodle (Sweet Potato Powder, Water)], Shiitake Mushroom (Water, Dehydrated Shiitake Mushroom), Tofu (Water, Soybeans, Glucono Delta Lactone, Calcium Sulfate, Magnesium Chloride), Sugar, Scallion, Soy Sauce (Water, Soybeans, Salt and Wheat Flour), Sesame Oil, Salt, Water, Yeast Extract, Grilled Meat Flavor Dough: Wheat Flour, Water, Corn Starch, Salt Contains Wheat and Soybean .
    [Show full text]
  • GET SOME FRESH AIR! „ Rejuvenate at Gakwonsa Temple „ Explore Geumosan Reservoir
    VOLUME 9 NO. 22 MARCH 4 – MARCH 17, 2021 FREE SUBMIT STORIES TO: [email protected] STRIPESKOREA.COM FACEBOOK.COM/STRIPESPACIFIC INSIDE INFO Military children tell us your story! ey, all you kids in the military community need to read this. Seriously! So, H please put down your iPad, iPhone or other digital device for the next cou- ple of minutes. You’ll survive, and I promise no one will take them. And, I also promise that this has nothing to do with more COVID-19 restrictions. Now that I have your attention, I want to give you a little job. No, wait! Don’t stop reading! If you do a little bit of work, you’ll have the opportunity to be heard by tens of thousands of people. Seriously! You see, April is the Month of the Military Child, and for the 20th straight year, the Stars and Stripes community publications are dedicating it to you, the children of our men and women in uniform. Each Stripes Okinawa, Stripes Japan, Stripes Korea and Stripes Guam issue in April will contain your stories, poems, drawings and photos about what life is like as a military child. SEE MOMC ON PAGE 2 GET SOME FRESH AIR! Rejuvenate at Gakwonsa Temple Explore Geumosan Reservoir TASTY KOREAN GIFTS PAGES 8-9 PAGES 10-11 ROLLING STONES- INSPIRED EATERY Zig zag path SATISFIES APPETITE PAGE 12 Floating bridge 2 STRIPES KOREA A STARS AND STRIPES COMMUNITY PUBLICATION 75 YEARS IN THE PACIFIC MARCH 4 – MARCH 17, 2021 MOMC: Max D. Lederer Jr. Publisher We’re here for you! Lt.
    [Show full text]
  • Text Excerpted from MAANGCHI's REAL KOREAN COOKING, © 2015
    Text excerpted from MAANGCHI’S REAL KOREAN COOKING, © 2015 by Maangchi. Photos © Maangchi. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Korean Fried Chicken (Yangnyeom-tongdak) Serves 10 to 12 as an appetizer, 4 as a main course When I started posting recipes on YouTube, one of the most requested recipes was for KFC, otherwise known as Korean Fried Chicken. Coated with a sweet, sour, spicy sauce, yangnyeom-tongdak is a relatively modern dish in Korea: it’s take-out food, rarely made at home, so my readers had to wait while I perfected my recipe, which is based on what I saw being made in local fried chicken joints in Gwangju. When refining the recipe, at first I tried not to use corn syrup or ketchup, replacing them with more wholesome, less sugary ingredients, but I was never satisfied with the result. To get the authentic taste, corn or rice syrup and ketchup are essential. Something else is also necessary: frying the chicken twice. Double-frying makes the batter-coated chicken stay crunchy for hours after cooking, while leaving the inside moist. When I made the chicken for my children and they said, “Mom, this tastes exactly like the chicken place!” I knew that the recipe was finally just right. You can use a whole chicken; use a cleaver to cut the breast, thighs, and legs into smaller pieces. for the chicken 2 pounds chicken wings or chunks of chicken, rinsed in cold water and patted dry, tips removed, drumettes and flats separated 1/2 cup potato starch or cornstarch 1/3 cup all-purpose flour 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon baking soda 1 large egg, lightly beaten Corn oil for deep-frying for the sauce 2 teaspoons corn oil 3 garlic cloves, minced 1/3 cup ketchup 1/3 cup brown rice syrup (ssal-yeot), corn syrup, or sugar 1/4 cup Korean hot pepper paste (gochujang) 2 teaspoons distilled white or apple cider vinegar 1 tablespoon toasted sesame seeds 1.
    [Show full text]
  • Wha T Is Jang
    Korean fermented soybean sauce Korean fermented soybean paste GanJang is the liquid produced during the fermentation process. It is reddish-brown in color DoenJang is a paste made from fermented soybeans. Ochre in color, it has a creamy texture, with a delicate, pleasant flavor that combines sweet and salty. It adds depth to dishes, and an intense aroma, and tastes uniquely of walnuts. It adds an unusual, special flavor to dishes. enhances their flavor. Like GanJang, it is made solely from naturally fermented soybeans with water and salt. It is made solely from naturally fermented soybeans with water and salt. Because it contains DoenJang contains no rice, which gives it a different flavor from Japanese soybean paste no wheat, it has a different flavor from Japanese soy sauce (shoyu), which is made from equal (miso), made from equal parts of soy and rice. parts of soybean and wheat. NATURALLY HIGHLIGHTS AND BALANCES THE FLAVOR OF YOUR DISHES FRI ST C ooking, [ FERMENTATION ] SALT Jang is made from a base of naturally fermented soybeans. It is the essential flavor in Korean mashing cuisine, and is used in the majority of its recipes. SYO BEAN and shaping W ATER into a block The most important characteristic of Jang is that it enhances the flavor in a dish without SECOND masking the true flavors of its ingredients. This quality opens up a world of possibilities for [ FERMENTATION ] introducing Jang into other culinary cultures. Its versatility means it pairs really well with European and international dishes. NATURALLY HIGHLIGHTS AND BALANCES THE FLAVOR OF YOUR DISHES Sempio Jang can be an innovative and even revolutionary ingredient to Western Separation gastronomy.
    [Show full text]
  • MENU-WESTFIELD.Pdf
    roosterspin STARTERS EDAMAME 8 KIMCHI DEVILED EGGS 7 grilled or steamed green soybean ROOSTERSPIN FRIES 9 kimchi, cream cheese, mustard, shichimi hand cut fries, rosemary, spicy HONEY BUTTER RICE BALL 9 mayo, bacon mustard MANDOO-KOREAN DUMPLINGS 13 korean gnocchi, honey butter vegetables or pork (steamed or fried) KIMCHI FRIES 9 seasoned fries, kimchi cheese sauce SPIN PA-JEON 15 FRIED CALAMARI 14 10 inch savory pancake, shrimp, beer battered & golden fried calamari, basil, TEMPURA CHEESECURDS 12 calamari, scallion, Korean bbq sauce cucumber yogurt & gochujjang lemon sauce tempura fried cheesecurds 2pc 10 ON THE COBB 1pc 5 | 2pc 9 jalapeño dipping sauce CRISPY OR STEAMED BUN choice of bulgogi, pork or grilled corn, cotija cheese, paprika powder shrimp (crispy bun only) SALADS ROLLS MANGO SALAD 12 BUFFALO CHICKEN ROLL 15 romaine hearts, mixed greens, mango, sweet chicken strip, celery, cream cheese, buffalo hot sauce sesame dressing SPICY TUNA ROLL 17 CAESAR SALAD 12 spicy tuna, crabmeat, masago, cucumber, yam/potato crisp romaine hearts, fresh parmesan, wonton crouton, kale crisp, bacon, caesar dressing SOFT SHELL CRAB ROLL 17 fried soft shell crab, avocado, cucumber, ozaki YUZU SALAD 12 crabmeat, soy sweet burdock root, sesame & eel sauce mixed greens, rainbow sprout, kabocha squash, korean crunch melon or Korean persimmon (seasonal), SNOW CORN ROLL 17 tempura shrimp, mango, cucumber, avocado, pine nut, yuzu miso dres sing (add chicken 3 / shrimp 4 on any salad) crabmeat, corn, black tobiko, mayo dressing MAINS ROOSTERSPIN FRIED CHICKEN SANDWICH 16 fried chicken breast crispy on the outside & juicy on the inside, brioche bun, honey-butter drizzled fresh cut potato chips on the side.
    [Show full text]
  • Appetizer Soup
    Appetizer 만두구이 Pan Fried Dumpling sm 5.95 / lg 10.95 물만두 Water Dumpling sm 5.95 / lg 10.95 슈마이 Shumai sm 5.95 / lg 10.95 김밥 Gimbab 8.95 marinated beef and assorted vegetables rolled In seaweed and rice 떡볶이 Spicy Rice Cake 8.95 rice cakes in a hot and spicy chili sauce with vegetables 해물파전 Seafood Scallion Pancake 11.95 with sweet homemade soy sauce 야채파전 Vegetable Scallion Pancake 10.95 with sweet homemade soy sauce 김치파전 Kimchi Scallion Pancake 10.95 with sweet homemade soy sauce 순대 Soon Dae 7.95 steamed Korean blood sausage served with soybean paste and seasoned salt 양념두부 Seasoned Steam Tofu 7.95 steamed tofu, garnished with seasoned soy sauce, seaweed and scallions 풋콩 Edamame 5.95 Soup 미소 스프 Miso Soup 1.50 만두 스프 Dumpling Soup 4.95 떡 스프 Rice Cake Soup 4.95 미역 스프 Seaweed Soup 4.95 계란 스프 Egg Soup 4.95 오뎅 스프 Fish Cake Soup 4.95 Spicy Extra Spicy Korean BBQ dinner 갈비구이 Galbi Gui 22.95 LA style Korean short rib served with rice, side dishes 불고기 Bulgogi 20.95 thinly sliced house soy marinated beef served with rice, side dishes 돼지불고기 Pork Bulgogi 19.95 thinly sliced house chili marinated pork served with rice, side dishes 치킨불고기 Chicken Bulgogi 19.95 thinly sliced house chili marinated chicken served with rice, side dishes Noodle 자장면 Jajangmyun 12.95 hand made noodles, black bean sauce, pork, vegetables 간자장면 Ganjajang 13.95 hand made noodles, black bean sauce, pork, vegetables ( noodles and sauce separate ) 삼선간자장면 Samsun Ganjajang 13.95 hand made noodles, black bean sauce, seafood, vegetables ( noodles and sauce separate ) 짬뽕 Jambong 12.95 spicy
    [Show full text]
  • Spicy Gochujang Wings Korean & Japanese Seasonings Create a Sauce with a New Depth of Flavor 1-1/4 Pounds Large Chicken Wing
    Spicy Gochujang Wings Korean & Japanese seasonings create a sauce with a new depth of flavor 1-1/4 pounds large chicken wings 2 Tablespoons Japanese Shichimi-Togarashi seasoning 1 Tablespoon blended olive or canola oil Preheat oven to 400-degree F. Remove chicken wing tips (save for another use). Separate the remaining wings into 2 pieces at the joint. Place in large bowl. Add togarashi seasoning, and oil; toss to evenly coat. Spread wings evenly on lightly greased baking sheet; bake wings 30 minutes; turn halfway through cooking. Remove from baking sheet. Prepare Gochujang Sauce: Gochujang Sauce: 3 ounces Gochujang paste 2 Tablespoons pickled ginger liquid 2 Tablespoons sesame oil 2 Tablespoons soy sauce 1/4 cup honey 1/4 cup rice wine vinegar 1/4 bunch cilantro. rough chop 1 1 garlic clove, peeled, crushed Place ingredients in blender; puree until smooth. To Serve: Place wings in large bowl; toss with part of Gochujang sauce; serve garnished with thin sliced carrots and green onions. You will have extra sauce to serve separately. Recipe Inspired by: Jacob Coronado; About this Recipe: These wings are baked rather than deep fried and coated with a Gochujang sauce, which is so addictive. They have a deep rich red color but are not as spicy hot as you might think. Because of fermentation, there’s a real depth of flavor. If you want to impress your friends, try making these wings and add a few more red pepper flakes for those spicy hot wing lovers. What is Togarashi? Shichimi-Togarashi: (schee-CHEE-mee) is a peppery Japanese condiment.
    [Show full text]
  • Korean Traditional Fermented Foods - a Potential Resource of Beneficial Microorganisms and Their Applications
    ISSN (Print) 1225-9918 ISSN (Online) 2287-3406 Journal of Life Science 2016 Vol. 26. No. 4. 496~502 DOI : http://dx.doi.org/10.5352/JLS.2016.26.4.496 - Review - Korean Traditional Fermented Foods - A Potential Resource of Beneficial Microorganisms and Their Applications Subramanian Dharaneedharan and Moon-Soo Heo* Marine Pathogenic microbes Lab, Department of Aquatic Biomedical Sciences, School of Marine Biomedical Sciences, Jeju National University, Jeju 690-756, Korea Received March 14, 2016 /Revised April 9, 2016 /Accepted April 11, 2016 This review describes the diversity of Korean fermented foods and their significance as potential sour- ces of probiotic bacteria. Fermented foods consumed in Korea are categorized according to their base material. Fermented foods such as kimchi, meju, doenjang, kangjang, jeotgal, and makgeolli are re- ported to have significant medicinal properties. These fermented products, which are consumed regu- larly by local people, are rich sources of beneficial microbes represented by several genera, including Weissella spp., Lactobacillus spp., Leuconostoc spp., Mucor, Penicillium, Scopulariopsis, Aspergillus, Rhodotorula, Candida, Saccharomyces, and Bacillus, as well as lactic acid bacteria. Fermented foods are now taken be- yond the boundaries of their use as mere side dishes and are used significantly as a functional as well as medicinal foods. Fermented foods are a rich source of potential natural substances with anti- oxidant, anticancer, anticholesteric, antiobesitic, and antiaging properties, so that traditional fermented foods used as food supplements can impart health benefits. Publication of scientific studies on the di- etary benefits of various fermented foods and growing consciousness about the potential health bene- fits of traditional fermented food are reflected in the scores of reports currently available in this field.
    [Show full text]
  • Korean Traditional Fermented Soybean Products: Jang
    Journal of Ethnic Foods 2 (2015) 2e7 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Review article Korean traditional fermented soybean products: Jang * Donghwa Shin a, , Doyoun Jeong b a Shindonghwa Food Research Institute, Jeonju, Jeollabuk-do, South Korea b Institute of Sunchang Fermented Soybean Products, Sunchang, Jeollabuk-do, South Korea article info abstract Article history: Soybeans are produced in large amounts around the world. In Asian countries, soybeans have been used Received 17 January 2015 mostly as a source of food, and in Western countries, they have been used as animal feed and in non-food Received in revised form products. However, since scientific evidence of the dietary benefits of soybeans has been published, the 27 January 2015 use of soybeans as a food ingredient has increased. In Asia, soybeans have been used in various ways on Accepted 8 February 2015 their own and also combined with fermented products to be used as seasonings or side dishes. According Available online 26 February 2015 to some sources, the use of soybeans in Korea dates back to B.C. Currently, more research is being conducted on soybeans, and the benefits of fermented soybean products are coming to light. Keywords: Korean fermented soy products Fermented products are going beyond the boundaries of their use as mere side dishes, and are seeing fi Kanjang signi cant increases in their use as a functional food. Kanjang (fermented soy sauce), Doenjang (fer- Doenjang mented soybean paste), and Gochujang (fermented red pepper paste) are the most well-known fer- Gochujang mented products in Korea.
    [Show full text]
  • GOCHUJANG 2018 • FLAVOR INSIGHT REPORT Gochujang Is a Korean Red Chili Paste That Is a Combination of Savory, Sweet and Spicy That Is Similar to Miso Paste
    GOCHUJANG 2018 • FLAVOR INSIGHT REPORT Gochujang is a Korean red chili paste that is a combination of savory, sweet and spicy that is similar to miso paste. This fermented condiment is made from gochutgaru (red chili powder), sticky rice, fermented soybeans and salt. Often described as having an immediate taste of heat with the first bite, then a cool, sweetness at the end. We’re seeing gochujang appear in a host of products and recipes from gochujang-braised chicken to a gochujang Chex mix snack. Let’s take a look at the various forms of gochujang on the menu, in social media and in new products. GOCHUJANG On Food Network 2,924 recipes Print & Social Media Highlights appear when you search for gochujang. Recipes include There are several mentions of gochujang in social and print media. Here Korean pork chop gochujang are some of the highlights. 31 marinade, Korean pulled pork sandwich, Korean beef tacos, • While scrolling through Pinterest, gochujang pins appear in a wide GOCHUJANG RECIPES variety of food and beverage recipes but especially savory dishes. ultimate Korean fried chicken, ON FOOD NETWORK These pins include gochujang-glazed salmon, gochujang chicken Asian oatmeal breakfast bowl wings, spicy cheesy gochujang spaghetti, Korean gochujang Chex and Korean calamari. mix, Korean kimchi burger with gochujang sauce. • On Twitter are tweets mentioning gochujang, including this one by @munchies with a recipe for “gochujang glazed ham > honey- baked ham.” Also mentioned by @hellolisalin “New recipe, friends! Chilaquiles with gochujang,” with attached recipe. • The January 2018 issue of Food & Wine features a recipe for Spicy Kimchi Tofu Stew.
    [Show full text]
  • The Symbol of Korean Culture
    J Ethn Foods - (2016) 1e11 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Aesthetics of Korean foods: The symbol of Korean culture * * Hae-Kyung Chung a, , Hye Jeong Yang b, Dayeon Shin c, Kyung Rhan Chung d, a Department of Food and Nutrition, Hoseo University, Asan, South Korea b Korea Food Research Institute, Songnam, Kyongki-do, South Korea c Department of Nutrition and Dietetics, University of North Dakota, Grand Forks, ND, USA d The Academy of Korea Studies, Songnam, Kyongki-do, South Korea article info abstract Article history: Advances in transportation and communication have broken down critical barriers within the global Received 5 September 2016 economy, pushing us towards a more unified world. In keeping with this trend, processes of commu- Accepted 5 September 2016 nication, transportation, and production are becoming increasingly standardized, mechanized, and Available online xxx automated. Yet as this global era of uniformity progresses, people and individuals will inevitably encounter identity confusion. Numerous individuals, ethnicities, nationalities, and countries around the Keywords: world are working to counteract such identity confusion. As globalization progresses, groups and na- aesthetics tionalities that fail to preserve their identities will dwindle and become absorbed by stronger entities. ethnic food food culture Therefore, many societies are investing great efforts into rediscovering and revamping their indigenous Korean food traditions, cultures, and customs. When travelers visit another country, one of the simplest avenues for symbolic analysis them to experience the local culture is food. Unlike other cultural elements, many of which have become diluted because of globalization, native cuisines are still perceived as retaining the traditions, uniqueness, and diversity of individual cultures.
    [Show full text]