SOUL

Korean gochujang brings heat, sweet, salt, umami, and a little funk in the most addictive way. Often used to make kimchi, use it in dry form to season everything that needs a little pick-me-up from the ordinary.
Made from a blend of gochugaru*, toasted rice*, miso*, sea salt, palm sugar*, black garlic*, garlic*, ginger*, nutritional yeast*, vinegar*. *organic


Season up your favorite thinly sliced meat or tofu for a delicious stir-fry.

Make a quick-pickled cabbage salad by mixing with a little vinegar. The longer it sits the better it will get and can top all sorts of sandwiches and wraps.

Try bibimbap - a little bit of a lot of things and a great way to use up leftovers. Mix up a quick sauce of SOUL, oil, soy sauce (or tamari), and vinegar. Reheat or cook up some shredded veggies and meat, mushrooms, or tofu with your sauce. Arrange over hot cooked rice and top it all off with a sunny side up egg.

Sheet Pan Chicken w/Kimchee
~serves 3-4~

1 Tbsp SOUL
2 Tbsp Soy Sauce
3 Tbsp cooking oil
1 small green cabbage, cut into 2” pieces
1 small winter squash, peeled and cut into 2” pieces
4-6 pieces bone-in skin-on chicken
To serve: scallion and radish, salt, sesame oil, rice vinegar, and hot cooked rice

1. Preheat oven to 425 degrees F.
2. Mix SOUL with soy sauce and oil in a large baking dish. Toss in cabbage, squash, and chicken and mix well so that everything is evenly coated and arrange for even baking.
3. Place pan in oven to roast while you prepare the garnishes. Slice scallion and radish thinly and toss with a pinch of salt, sesame oil and vinegar. Prepare rice.
4. After baking for 40-45 minutes, check chicken for doneness and vegetables for tenderness.
5. Serve chicken and veg alongside rice and top with scallion-radish mixture. Enjoy!
Note: any mix of your favorite veggies will do here. Try brussels sprouts, broccoli, cauliflower, or other root veg and hearty greens