Andy Revella, Saladworks' executive chef, is creating a new salad using the Asian chile condiment gochujang.
Well, it’s pretty much official: Sriracha sauce is everywhere.
The chile sauce that originated in Thailand (where it’s considered mild and isn’t used very often) was popularized in the United States thanks to manufacturers in southern California.
Now, there’s another Asian chile condiment for you to get excited about, and its name is gochujang. Pronounced GO-chew-jong (rhymes with gong, not gang), this Korean fermented paste of chiles, rice, soybeans and salt has been used at independent restaurants for years.
Saladworks’ new executive chef, Andy Revella, is also playing with the combination of charred pineapple and gochujang for a new salad he’s working on. He’s planning on toasting the fruit and serving it with steak slices and an “Asian barbecue sauce” made with gochujang, toasted sesame and ginger.