Ajumma Republic is a Korean food brand specializing in authentic condiments and sauces. From tangy kimchi to flavorful Korean BBQ sauce, they bring the rich flavors of Korea to your table!
Choose between
- Gochujang
- Kimchi
- Korean BBQ
- Japchae
- Fire Chicken
Gochujang
This liquid spicy gochujang sauce for bibimpap is a more fluid version of the traditional Korean paste, offering the same balance of heat and sweetness but in a pourable form and with a touch of lemon. This sauce typically combines gochujang paste with vinegar and sometimes sesame oil, creating a smooth consistency that’s perfect for drizzling over dishes.
The tangy, spicy-sweet flavour profile makes it an ideal accompaniment to a variety of meals, from bibimbap to grilled meats, and even as a unique salad dressing. It’s a versatile condiment that’s quickly becoming a staple in British kitchens for those who appreciate a touch of Korean zest in their cooking.
Kimchi Sauce
This sauce to use as a base to prepare your homemade kimchi is a symphony of ingredients, each playing a crucial role in the fermentation process that defines kimchi’s unique character. At its heart lies the umami-packed dashima broth, derived from simmering high-quality dried kelp, which imparts a depth and complexity to the sauce.
The fiery kick is provided by gochugaru, coarsely ground Korean red chilli pepper flakes, essential for achieving the iconic spicy taste. Salted shrimp, or saeujeot, adds a briny note, while glutinous rice powder thickens the sauce, creating the perfect consistency for coating the vegetables.
Whether used to ferment traditional Napa cabbage or to add a punch to modern dishes, this sauce is the cornerstone of authentic Korean kimchi.
Allergens: Wheat, Soybean
BBQ Sauce
Korean barbecue sauce is a symphony of flavours, distinct from the tomato-based varieties found in Western BBQ traditions. This soy-based sauce is sweetened with pineapple, given a citrusy edge by grapefruit, and spiced with the warmth of ginger.
The sauce’s recipe is a testament to the artistry of Korean cuisine, combining soy sauce, brown sugar, and mirin with the aforementioned fruits. The pineapple adds a tropical sweetness, the grapefruit provides a refreshing bitterness, and the ginger introduces a spicy zing.
It can transform a traditional roast by infusing it with a Korean flair, or add a burst of flavour to a vegetable stir-fry.
Allergens: Wheat, Sesame, Soybean
Made in a factory that also handles Fish, Milk, Eggs, Mustard, Crustaceans
Japchae Sauce
Japchae sauce is the heart of the classic Korean dish, Japchae, which translates to “mixed vegetables” but is famously known for its sweet potato starch noodles, also called glass noodles. The sauce itself is a delicate balance of sweet and savoury, typically made from a blend of soy sauce, sugar, sesame oil, and sometimes a dash of rice vinegar.
The sauce’s sweetness is often derived from the addition of brown sugar, which melds harmoniously with the richness of the sesame oil. The umami from the soy sauce rounds out the flavour profile, creating a savoury foundation that enhances the overall dish.
Whether it’s drizzled over a bed of freshly stir-fried noodles or used as a marinade for meats, japchae sauce offers a simple yet profound way to infuse meals with a distinctive Asian flair.
Allergens: Wheat, Sesame, Soybean
Fire Chicken Sauce
For those who revel in the fiery kick of chilli, Korean hot sauce is a culinary treasure. It’s a fiery condiment that’s not just about the heat; it’s about the rich, layered flavours that dance on the palate. Made from a base of gochujang – a fermented chilli paste – it combines the heat of red chilli flakes with the sweetness of fermented soybeans and the tang of rice vinegar.
Korean hot sauce is the go-to dip for a variety of foods, from the traditional to the experimental. It’s the secret behind the spicy allure of Korean fried chicken, the tangy zest in bibimbap, and the bold flavour in bulgogi. But its use extends beyond Korean cuisine; it’s a versatile sauce that can be drizzled over pizza, stirred into soups, or even used as a spicy alternative to ketchup for chips.
Allergens: Wheat, Sesame
Made in South Korea
Manufacturer: Ajumma Republic
Quantity: 300 grams
(Always check the label for allergens)
