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| Pictured is Chef Jet, right, as he prepared a Korean gochujang sauce for KARE 11 news. |
Recently, Chef Jet Tila from the Schwan’s Chef Collective stopped by NBC’s KARE 11 news broadcast based out the Twin Cities in Minnesota to share a sauce recipe that can easily be pared with snacks like the Pagoda® Snacks Pork Potstickers.
WATCH: Click here to see the news clip.
Using five simple ingredients, Chef Jet Tila whisked together a Korean gochujang sauce. He said that although Sriracha has been popular the past few years, gochujang is the next hot, new cool wave in chili sauces.
“When you think about Asian food, it’s really about building five flavors hot, sour, salty, sweet and savory,” said Chef Jet in the news clip. “This sauce hits all of them.”
During the news clip Chef Jet Tila also shared information about our Schwan’s Chef Collective, telling KARE 11 about the group of dedicated chefs from across the country who collaborate as they scout emerging ingredients, cooking methods and global cuisines to continually influence the innovation of Schwan foods.
Celebrity Chef Jet Tila joined our Schwan’s Chef Collective this year. He is best known for being a Food Network personality, Cutthroat Kitchen judge and owner of StirMarket and PakPao Thai restaurants, Chef Jet Tila.
Although he is new to the Schwan’s Chef Collective, he has been working with us since 2011, developing Pan-Asian inspired foods sold through Schwan’s Home Service. His influence has also increasingly expanded into our retail and food-service businesses.
How to make Korean gochujang sauce
Whisk together the following ingredients:
- 2 tablespoons Korean fermented hot pepper paste (gochujang).
- 3 tablespoons sugar.
- 3 tablespoons soy sauce.
- 2 teaspoons sesame oil.
- 1 teaspoon rice vinegar.
