This is our OG. My mom’s recipe. This is what I grew up on. All those Korean barbecue meals, liberally covering all the grilled ribeye, short ribs and raw seafood. We combine sun-dried Korean hot chili peppers with rice before going through a 6-months long nap (ferementation). We then mix it with toasted sesame oil, apple cider vinegar and a little bit of brown sugar that creates the perfect harmony of fire and umami in a convenient squeeze bottle. Launched in 2012 on a dare, it went onto win the gold medal for most outstanding at the Specialty Fancy Food show at the Javits Center that same year. I still have the photo of Jose Andres handing me the gold trophy.
This is our OG. My mom’s recipe. This is what I grew up on. All those Korean barbecue meals, liberally covering all the grilled ribeye, short ribs and raw seafood. We combine sun-dried Korean hot chili peppers with rice before going through a 6-months long nap (ferementation). We then mix it with toasted sesame oil, apple cider vinegar and a little bit of brown sugar that creates the perfect harmony of fire and umami in a convenient squeeze bottle. Launched in 2012 on a dare, it went onto win the gold medal for most outstanding at the Specialty Fancy Food show at the Javits Center that same year. I still have the photo of Jose Andres handing me the gold trophy.
