A New Kind of Gochujang
Balgan — pronounced bal-gan — is the Korean word for red. The base is fermented gochujang: 100% Korean ingredients, finished with allulose instead of sugar. Sweet, spicy, umami — all in one bottle.
MADE AS DEEP AS POSSIBLE, ENJOY AS DIP AS POSSIBLE
Why We Sauce
Kimchi, tteokbokki, bibimbap, dakgalbi, jjigae, muchim, noodles — cold dishes and hot ones, vegetables and meat alike, there's hardly a plate chili doesn't touch. Chili runs deep in the root of Korean cuisine. And at the center of it all sits gochujang, Korea's fermented heritage.
Balgan is that habit, bottled. Not a Korean recipe to learn — the Korean reflex of reaching for heat, whatever is already in front of you. So the work is simple: take the food you eat every day, and get it saucin'. Your poke bowl. Your eggs. Your everyday table.
ALWAYS BE HOT SAUCIN'.
Made in Korea
MADE AS DEEP AS POSSIBLE,
ENJOY AS DIP AS POSSIBLE