With their bold flavors, Korean cooking and ingredients have readily been embraced by chefs. Add kimchi to eggs, and they are transformed into a tongue-tingling sensation; or use the fermented pepper paste gochujang on chicken wings, and you morph them into addictive little umami bombs.
Let’s take a look at three very different Korean ingredients: kimchi, gochujang, and yuja tea (citron tea). They’ve been around for hundreds of years in Korea, and are used in traditional cuisine, but thanks to their versatility, they easily add a delicious, irresistible dimension to many dishes, whether it be grilled cheese or sushi.
