Advertisement
Proudly Canadian, obsessively Toronto. Subscribe to Toronto Life!
Food & Drink

Gochujang: the new sriracha?

By Andrew D’Cruz
Copy link
(Image: avlxyz)
(Image: avlxyz)

In a long, searching post on The Awl (it opens with a little Proust, naturally), Ben Choi examines the “Korean go-to, all-in-one magic chili sauce,” gochujang (better known as that stuff you squeeze on your bi bim bap). Among the many apparent virtues of the fermented paste of red chili, rice powder and soybeans: it makes a great “mother condiment” from which you can make other condiments; it can act as a “passport between traditional cuisines,” bridging the foods of the Asian, Polynesian and American residents of American Samoa; it made palatable Choi’s childhood meals of Slim Jims and rice (he grew up in the family corner store); and it might even be responsible for keeping SARS out of South Korea. We have a feeling sriracha is going to be given a run for its money pretty soon. Read the entire story [The Awl] »

NEVER MISS A TORONTO LIFE STORY

Sign up for Table Talk, our free newsletter with essential food and drink stories.

By signing up, you agree to our terms of use and privacy policy.
You may unsubscribe at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Advertisement
Advertisement

Big Stories

Dark Horse: Inside the fall of Eric Lamaze, Canada’s most famous equestrian
Deep Dives

Dark Horse: Inside the fall of Eric Lamaze, Canada’s most famous equestrian

Inside the Latest Issue

The February issue of Toronto Life features Scottie Barnes, the new face of the Raptors—and the team’s best chance of salvation. Plus, our obsessive coverage of everything that matters now in the city.