At Foumami, we sandwich age-old Asian flavors and cooking techniques between hand-baked shao bing, a traditional bread from China’s Shandong province. We use authentic ingredients common throughout Asian cooking, including gochujang—a fermented chili paste that’s a staple of the Korean kitchen. Gochujang has a strong aroma and taste in its natural fermented form—you need to mix it with other ingredients to make it palatable. We mix the paste into many of our marinades, dressings and sauces to lend a vibrant flavor and subtle heat to dishes. For example, It enhances the dressing we make for our Bibimbap Salad and the sauces we use on our Spicy Korean Fried Chicken Rice Bowl and Yakisoba noodles. But using goohujang as a condiment on its own would not have as wide appeal.