KimKim Korean Hot Sauce hasn't been on the market for long and already has a cult following among hot sauce lovers. Many hot sauces deliver heat at the expense of your taste buds, but this hot sauce, inspired by Korean gochujang (a traditional condiment made from fermented chili and soybeans), finds the perfect balance of flavor and fire. Upon first taste, the spice of red chili shines through, followed by bold umami notes of toasted sesame and soy. KimKim's medium-hot heat is tamed by tangy apple cider vinegar and a touch of sugar.
Use KimKim to add a burst of heat to chow fun, a quick stir-fry or
bánh mì sandwich, or use to garnish classic Korean rice dish, Bibimbap. Beyond Asian preparations, use anywhere you would add hot sauce. Spice up a simple bowl of popcorn, a slice of pizza or even scrambled eggs. Or, instead of Buffalo Wings, try KimKim Korean Chicken Wings (see recipe below), inspired by Korean fried chicken.
A Hot Hobby - The Story of KimKim
Steve Kim, mastermind behind KimKim Korean Hot Sauce, started making his hot sauce as a hobby. Working in marketing by day, he didn't set out to create a condiment that would take the culinary world by storm. He wanted to make a hot sauce that celebrated his Korean roots and one that he would want to use.
Steve first served his hot sauce at a dinner party, and it was a hit. His friends requested his sauce be on the table at all of his parties, some even asked for bottles to take home themselves. Steve decided to bottle some and see if there was a market for his Korean-style hot sauce in his hometown of Richmond, Virginia. He started by making just ten cases. He figured if it didn't sell, he'd have holiday gifts for all his friends. But it flew off the shelves. His next order was for 90 cases. In 2012, he debuted his hot sauce to the general public at the Fancy Food Show in Washington D.C. winning the 2012 Gold Sofi Award for Best Cooking Sauce or Flavor Enhancer (the Academy Awards of the food industry).
What is Steve's favorite way to use KimKim? On mac n' cheese.
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