The newly popular Gochujang sauce is slowly overtaking the East Asian Sriracha sauce that has resided as the standard of hot sauce. Originally from Korea, this barbeque sauce is slowly taking over the industry in many fast food chains and fast casual restaurants. The use of the sauce is slowly growing in many American establishments, and many think that it will soon be a household name like Sriracha. Gochujang sauce is on the track to becoming the biggest thing in alternative condiments.

Key Takeaways:

• The Golden Arches are actually tampering with the special sauce that goes on their Big Mac, stirring Sriracha in as part of the chain’s Signature Crafted Line that allows guests at participating restaurants to customize their burgers and chicken sandwiches with things like fried onions, white cheddar, and a blend of baby spinach and baby kale.
• Its heady, slightly sweet, tangy and not overpoweringly spicy flavor goes well with pretty much anything you’d add a Kansas City-style barbecue sauce to, and chefs have usually been referring to it as Korean or Asian barbecue sauce, because, until recently, if you called it gochujang most people wouldn’t know what you were talking about.
• Saladworks’ new executive chef, Andy Revella, is also playing with the combination of charred pineapple and gochujang for a new salad he’s working on

“Obviously hot sauces are a huge growth category, and both Thai sweet chile sauce and North African harissa are finding their niches. Thai sweet chile sauce is, in fact, clearly the inspiration for the Sweet Chili sauce you can get with your McNuggets.”

http://nrn.com/blog/gochujang-next-sriracha