JANG Korean-Style Hot Sauce

About this sauce

Funky, savory, slow to heat. Gochujang and doenjang for depth, black garlic underneath, rice and peach vinegar for the lift. Fermented Fresno and habanero, Appalachian sorghum at the back. Aged kimchi funk hits first, then the heat builds and coats. Belongs on ssam, a smash burger, or a grilled cheese sandwich.

Ingredients

As printed on the bottle

Rice Vinegar, Korean Chili Paste (Wheat Paste (Wheat Flour, Wheat, Salt, Aspergillus Oryzae, Water), Corn Syrup, Red Pepper Seasoning (Red Pepper Powder, Salt, Garlic, Onion, Water), Wheat Flour, Distilled Alcohol, Monosodium L-Glutamate, Water), Fermented Chili Mash (Habanero Peppers, Fresno Peppers, Salt), Doenjang (Water, Soybean, Salt, Wheat Flour, Alcohol, Koji), Peach Vinegar, Sorghum Syrup, Fermented Garlic Brine (Water, Garlic, Salt), Sesame Oil, Black Garlic.

Peppers detected automatically

• Fresno
• Habanero

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