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16° & CLEAR SKY ON THURSDAY 20 DECEMBER IN MELBOURNE
By Tom Clift
February 12, 2015
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Momofuku to Release Its Very First Buyable Chilli Sauce

David Chang's gettin' saucy.
By Tom Clift
February 12, 2015
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Renowned chef David Chang is branching out into the world of home cooking. The founder of the Momofuku restaurant group has just announced that the company will be bottling and selling a spicy Korean chilli sauce, one that he claims goes with everything from pizza to pork buns to kale.

Ssam Sauce is red in colour, and is presumably similar to traditional Korean gochujang, made from chilli, rice, fermented soybeans and salt. Momofuku is yet to announce exactly when the product goes on sale — or if it will be available in Australia — but Chang himself has taken to Instagram with the bold claim that the sauce "improves pizza, French fries, rice, ramen, juicy rucy's, chicken & dumplings, spicy fried chicken sandwiches, chicken fingers, chicken nuggets, chicken rings, hamburgers, kale, quinoa, beet salads and pork buns."

The chef went so far as to say that Ssam sauce "even makes sriracha better." Huy Fong Foods, producers of America's leading sriracha sauce, have yet to respond to the jibe — although we're still holding out hope for a social media flame war the likes of which the condiment world has never seen before.

This of course marks the second major sauce-based news story of recent weeks, following McDonald's announcement that they will be selling bottles of their Big Mac Special Sauce for the first time ever, exclusively here in Australia. One 'limited edition' bottle just sold on eBay from $20,600 — hopefully Momofuku's product will be a little bit more reasonably priced.

Chang opened his first restaurant, Momofuku Noodle Bar, in New York City back in 2004. Since then it's inspired more than a dozen off-shoots, including the dual Michelin star recipient Momofuku Ko, as well as Momofuku Seiobo in Sydney.

Via Grub Street.

Published on February 12, 2015 by Tom Clift

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