Edward Lee Showcases his Gochujang Sauce at Succotash Restaurant

Edward Lee just opened his third restaurant, Succotash, located at the National Harbor outside of Washington, D.C. The former Top Chef contestant is involved in various other projects though, from cookbooks to his own hot sauce – Gochujang Korean Chili Sauce, made by the Korean company Chung Jung One and the Daesang Group.

He brought those two worlds together, hosting a gochujang dinner at Succotash, in which everything served, from cocktails to desserts, included his gochujang sauce as an ingredient.

With new restaurants, cookbooks, hot sauces, TV shows and who knows what else, Lee has a busy schedule. Yet, not only was he on hand at the restaurant, his hands were holding trays as he personally delivered food to tables and chatted up guests.

To drink, a spiced up Gochujang Michelada was served. Passed bites included Gochujang Pimento Grilled Cheese and Fried Bibimbap Balls with Gochujang Sauce.

The meal then began with a Tuna Poke Salad with Gochujang Vinaigrette. Here, the sauce was a subtle component, letting the tuna be the star. In dishes such as Gochujang Fried Chicken with blue cheese and nori chips, and Pork Ribs with Gochujang Glaze, the gochujang was far more front and center, offering a tangy spiciness to both.

Yes, even the night’s dessert got boosted up with some gochujang. Here, Lee put together a Gochujang Chocolate Pot de Creme served with a beignet. The delicious little bite may have stolen the evening, and showcased a resonating heat on the back end with all of the sweetness up front.

So what’s the story with gochujang sauce?

Gochujang is a traditional, widely used Korean condiment. To develop his, Lee was tabbed by Chung Jung One to produce a more versatile gochujang which would easily transfer over to the sriricha-crazed U.S. market. To do so, he traveled to Korea to sample sauces and ingredients in order to begin the development of his new take.

Gochujang Sauce from Edward LeeCurrently, the sauces can be found at Wegmans and certain other retailers, as well as online at Amazon. There are currently two variations — Gochujang Korean Chili Sauce, which can be used both as a standalone sauce but also as an ingredient to kick up various recipes, as demonstrated by Lee during this dinner, as well as Gochujang Spicy Ketchup Sauce, which is a tangy, kicked up ketchup.

For more information, check out the brand at their official website.

Author: Jake Emen

I’m Jake, and I’m your host on this journey. I'm the man doing the eating and the talking around here. I’m a writer based outside of Washington, D.C., and I'm also talking whiskey, local events, travel, and other assorted misadventures. Follow me on the Tweet Machine - @ManTalkFood, or send an email to jake [at] mantalkfood.com.

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