KOREAN CUISINE
in each household. Every family in South Korea has their own recipe for kimchi or gochujang, though store-bought versions are now widespread in busy households. Korean cuisine, also called hansik, is As of 2013, 1.7 million Korean immitraditionally based on rice, vegetables, and grants (mostly South Korean) resided in meats. The main course is often served the U.S. As the Korean population grew with many small sides, called banchan throughout the 70’s and 80’s enclaves of (photo on page 4). This participates to Korean communities developed, resultmaking Korean meals a communal expeing in a boom of Korean grocery stores rience: all dishes arrive at once, and are and authentic restaurants. Most of these meant to be shared. restaurants featured traditional dishes Fermented Foods like kimchi, gochujang familiar to Korean palates. Interestingly, and soy sauce are at the heart of this cuiunlike Thai and Chinese restaurateurs, sine. Fermentation produces strong, bold Korean chefs did not seek to westernize flavors which are the cornerstones of all their cuisine: as a result, Korean food Korean foods. These essential condiments kept a low-profile, with the exception of of Korean cuisine were traditionally made the diner-friendly Korean barbecue and Korean fried chicken.
SMALL PLATES, BOLD FLAVORS
STREET FOOD TO FINE DINING: THE RISE OF GOCHUJANG The breakthrough in Korean food came in 2008 with Roy Choi, a Los Angeles-based Korean-American chef who opened Kogi, a Mexican-Korean Fusion Food Truck. Roy Choi made kimchi, gochuBulgogi, one of the centerpieces of Korean BBQ, is grilled beef that has been marinated in a savory-sweet blend of soy sauce, garlic, ginger, green onion and sugar and/or juice (typically pear or apple).
Bibimbap is full of colors, textures and flavors; a rice-based dish, it incorporates marinated vegetables, grilled meats, spicy Gochujang sauce, all topped with a fried egg.
jang and Korean spices approachable by pairing them with a more common cuisine, Mexican. The foodie universe caught on and food blogs and trendy restaurants now feature elements of traditional Korean cuisine. Furthermore, Korean flavors have become so widespread that they now appear on supermarket shelves in snacks, sauces, and microwaveable meals. Wider acceptance of these flavors can be attributed to a shift in American palates and overall food interests: • A higher tolerance and interest for spicy foods. • An interest in all things pickled and fermented such as kimchi, miso, or pickles. • A growing interest in authentic ethnic products. • A fascination for media-friendly chefs … many of whom are Korean!
SS A L C
I C KOREA
INGREDIENTS
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KOREAN PASTES To leverage the growing popularity of Korean food, Roland Foods is excited to introduce its new line of Korean Pastes and Korean BBQ Sauces.
Soondubu Jjigae is a fiery and satisfying tofu soup that uses Gochujang and kimchi to create a literal melting pot of flavor.
GOCHUJANG
DOENJANG
PRONUNCIATION: [go-choo-jong] APPEARANCE: Shiny, with a deep red color. CONSISTENCY: Thick, spreadable, smooth. AROMA: Sharp, fermented, assertive smell. FLAVOR: Hot, sour, sweet and salty. Robust and very complex.
PRONUNCIATION: [dön-jong] APPEARANCE: Rustic light brown paste. CONSISTENCY: Thick, dense yet spreadable. AROMA: Pungent, sharp, fermented, assertive smell. FLAVOR: Very robust, deeply complex, salty.
Gochujang is a well-balanced chili paste, offering a fiery kick of heat with a hint of sweetness. In fact, the sugar content lends itself to deep, delicious caramelization particularly when spread on grilled meats and vegetables. Because of its strong flavor profile and thick consistency, Gochujang can rarely be used as is and is best balanced with the addition of other ingredients.
Doenjang is a fermented soybean paste which features strong umami flavors and is most similar to an assertive dark miso paste. Umami [oo-mah-mee] is Japanese for deliciousness and refers to the fifth taste which complements the more familiar sweet, sour, salty and bitter. Doenjang adds an extra depth of “meatiness” to vegetables, turkey or burgers. Add it to any sauce to which you’d typically add anchovies in order to develop an enhanced savory flavor.
FERMENTED HOT CHILI PASTE
FERMENTED SOYBEAN PASTE
SSAMJANG
SEASONED FERMENTED SOYBEAN PASTE
PRONUNCIATION: [sam-jong] APPEARANCE: Deep orange, visible ingredient inclusions. CONSISTENCY: Thick, spreadable, slightly chunky. AROMA: Warm and aromatic. FLAVOR: Sweet and spicy, with a strong umami flavor. Ssamjang is a mixture of Doenjang and Gochujang, with additional seasonings which include sesame seeds, garlic, dried mushrooms and onion. It is a popular condiment for Korean BBQ lettuce wraps, called ssam (Pictured left). Ssamjang is ready-to-use, making it the most user-friendly of three. It can be used as is, like a condiment, or as a spicy addition to other dishes. Ssamjang is traditionally served as a dipping sauce and most often found as an accompaniment to Bossam, roast meat lettuce wraps.
DE O M
R N KOREA
SAUCES
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KOREAN BBQ SAUCES Bulgogi BBQ MARINADE
PRONUNCIATION: [bool-go-gee] APPEARANCE: Fluid orange sauce. AROMA: Warm and aromatic. FLAVOR: Savory, strong umami flavor. Bulgogi is one of the most popular dishes in South Korea; thin slices of beef are marinated before being grilled or panfried. The addictive marinade is soy-based and contains pureed onions and pear, the latter acting as a tenderizer. Roland® Korean BBQ Marinade – Bulgogi is a ready-to-use product: simply add it to meat, poultry or vegetables and marinate for a few hours or overnight. The marinade will caramelize but not burn over high heat or on the grill.
Tender and juicy pork spare ribs basted with Roland® Korean BBQ Sauce - Original Gochujang
Korean bbQ sauce
ORIGINAL GOCHUJANG
Maecom
PRONUNCIATION: [go-choo-jong] APPEARANCE: Thick, dark brown sauce. AROMA: Spicy, aromatic and fermented. FLAVOR: Robust, aromatic, with a slight fermented heat.
PRONUNCIATION: [may-come] APPEARANCE: Think, fluid sauce. AROMA: Spicy, aromatic. FLAVOR: Sweet and spicy with a light fermented flavor.
Gochujang has become a favorite of chefs and dinners alike: its addictive qualities stem from its sweet yet fiery heat and underlying funky and fermented flavor. This ready-to-use barbecue sauce is a true crowd-pleaser: soy sauce, garlic and ginger are complemented by the mild heat of gochujang. Take inspiration from Korean street food and brush it over skewered meat and poultry.
HOT & SPICY KOREAN WING SAUCE
Fried chicken and wings have a true cult following in South Korea; savor an authentic Seoul experience with Roland® Korean Wing Sauce – Hot & Spicy Maecom! Gochujang, garlic and tomato make for a deeply savory and pleasantly spicy sauce. Toss freshly fried wings with a few tablespoons of sauce or try it with bossam, Korean lettuce wraps filled with roast meat and rice.
Korean bbQ sauce SPICY GOCHUJANG
PRONUNCIATION: [go-choo-jong] APPEARANCE: Thick, dark brown sauce. AROMA: Spicy, aromatic and fermented. FLAVOR: Robust, aromatic, with a strong fermented heat. American palates have learned to love the sharp fiery flavor of chili peppers: Roland® Korean Barbecue Sauce - Spicy Gochujang will thrill pepper-heads with its sharp heat and sweet and savory flavor. The added spice is delicious on allAmerican barbecue specialties such as ribs, pulled pork or smoked chicken. It’s also a great way to add a kick to roasted vegetables such as squash and sweet potatoes. Deep-fried chicken wings slathered in Roland® Maecom Hot & Spicy Korean Wing Sauce.
LOOKING FOR INSPIRATION? GOCHUJANG
• Soups and stews: add Gochujang to soups and stews to infuse them with a deep umami flavor and an earthy spiciness. It is particularly delicious with seafood soups!
• Wet Rub and Marinade: Mix Gochujang with soy
sauce, honey, and oil. Spread on chicken wings, shish kabobs, pork chops, or vegetables before roasting or grilling.
DOENJANG
• Burgers: Mix Doenjang into meat or veggie burger patties.
• Soup Base: Substitute Doenjang in a recipe that would traditionally use miso or bouillon paste.
SSAMJANG
• Spicy Mayonnaise: Mix Ssamjang with mayonnaise for an extra punch of flavor in sandwiches, deviled eggs or potato salads.
• Vinaigrettes and Sauces: Combine Ssamjang with
water, rice wine vinegar and oil to make a dressing to drizzle on grilled meats or grain bowls.
BULGOGI Marinade
• Barbecue: use it as a marinade for meats, poultry
and large mushrooms before grilling them; it’s also delicious in burger patties – a South Korean classic!
• Pan-sauce: for a delicious vegetarian dish, pan-fry
tofu, onions and bell peppers with bulgogi sauce. It’s also perfect with strips of beef, pork or chicken.
Maecom wing sauce
• Bar foods: try it as a sauce with sliders or sloppy joes; spice up deviled eggs or dare to make Korean-inspired nachos.
• Condiment and dipping sauce: use as a dipping sauce for wings and fries or try on burgers and hot dogs.
Original and Spicy Gochujang
• Sauce and vinaigrette: thin out the sauce with apple cider vinegar or water and use as a topping for bibimbaps, grain bowls or Korean-inspired tacos.
• Meats and vegetables: brush on barbecued meats,
fish and shrimp or toss with root vegetables before roasting them.
ITEM #
DESCRIPTION
PACK
CASE WT.
PALLET CUBE CASE DIMENSIONS
87704 87712 87728 87732 87750 87740 87720
Roland® Korean BBQ Marinade – Bulgogi Roland® Korean Wing Sauce – Hot & Spicy Maecom Roland® Korean BBQ - Original Gochujang Roland® Korean BBQ - Spicy Gochujang Roland® Ssamjang Roland® Doenjang Roland® Gochujang
4/5 LB. 8.2 OZ 4/5 LB. 8.2 OZ 4/5 LB. 8.2 OZ 4/5 LB. 8.2 OZ 12/17.6 OZ 12/17.6 OZ 12/17.6 OZ
24 LB. 24 LB. 24 LB. 24 LB. 16 LB. 16 LB. 16 LB.
17x4 17x4 17x4 17x4 15x6 15x6 15x6
Banchan (pronounced [bon-chon]) refers to the many small side dishes that are served during a Korean meal. They typically include kimchi, candied lotus root, glass noodles and vegetable pancakes.
0.61 0.61 0.61 0.61 0.85 0.85 0.85
10.83x9.17x10.63 10.83x9.17x10.63 10.83x9.17x10.63 10.83x9.17x10.63 11.50x7.7.50x7.25 11.50x7.7.50x7.25 11.50x7.7.50x7.25