Experience deep umami heat with Gindo’s Gochujang Hot Sauce, a rich, savory blend inspired by Korean tradition and made with fresh peppers. At its heart is fermented chili paste, the soul of classic gochujang, layered with three kinds of miso, tamari, and a koji-based umami purée for a depth you won’t find in an ordinary hot sauce.
We start with sweet red bell pepper for a bright, full-bodied base, then bring in the fatalii pepper, a Central African chili known for its fruity, citrusy character and clean heat. Hacho, shiro, and dark aged miso add earthy, savory richness, while tamari rounds everything out with a smooth, salty backbone. A touch of organic cane sugar balances the fermented tang, and a blend of dark chili powder, California chili powder, and cayenne builds smoky warmth that creeps in slowly and lingers long after the last bite.
The result is a medium-heat sauce with real complexity: sweet up front, savory through the middle, and a gentle, smoky burn on the finish. It’s bold enough to stand on its own but balanced enough to pour on just about anything. Unlike many gochujang-style sauces, it’s pourable and ready to use straight from the bottle, with no thinning or mixing required.
Brush it on ribs or grilled chicken in the last few minutes of cooking for a sticky, caramelized glaze. Drizzle it over poke bowls, bibimbap-style rice bowls, or fried rice. Use it as a dipping sauce for potstickers and dumplings, toss it with ramen or stir-fried noodles, or roast it into Brussels sprouts, cauliflower, and sweet potatoes. Stir a spoonful into mayo for a quick gochujang aioli, or whisk it into marinades and dressings to give weeknight meals instant depth.
Fermented, savory, and slow-building, Gindo’s Gochujang Hot Sauce is a fusion of heat and umami that turns everyday dishes into something worth talking about. Made in small batches in St. Charles, Illinois, it’s one of more than 500 flavors in the Gindo’s lineup, and one of the most versatile. Keep a bottle by the stove and another on the table. You’ll reach for both more often than you think.
Tasting Notes: Rich and savory with layers of sweet heat and smoky depth.
Best Pairings: Ribs, poke bowls, potstickers, dumplings, rice bowls, vegetables, grilled meats.
Heat: Medium
Ingredients: Red Bell Pepper, Distilled Vinegar, Water, Red Wine Vinegar, Fatalii Pepper, Tamari (Water, Soybeans, Alcohol to preserve Salt, freshness), Hacho Miso (Organic Whole Soybeans, Water Sea Salt, Organic Roasted Barley Flour Koji), Fermented Chili Paste (chili pepper lakes, mait syrup, wheat four, sweet rice powder, garlic, onion, salt, soybean flour); Dark Aged Miso (water, soybeans, sea salt. alcohol, rice, roasted barley flour), Shiro Miso (organic rice, organic whole hulled soybeans, water, salt, koji), Umami Puree Organic rice, water, sea salt, koji spores) Sea Salt, Organic Cane Sugar, Dark Chill Powder (chili, spices, salt, garlic), California Chili Powder, Cayenne Pepper, Soy Powder, Xanthan Gum, Spices
CONTAINS: WHEAT, SOY
SIZE: 5 fl oz
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It's not just hot sauce, it's Gindo's.
