It is incredibly important to me that we share only the best sauce we can possibly make. What makes K-Mama sauce different? It is so authentically Korean that it has received a real Korean Mom (mine!) seal of approval. It is also one of the cleanest, healthiest condiments available.
I grew up eating my mother’s delicious homemade Korean food almost every day. Her cooking is authentic; my mother is from Masan, near Pusan, where the food is known to be salty and spicy. My paternal grandmother is originally from North Korea, resided in Seoul most of her life, and taught my mom to cook – a beautiful combination! Needless to say, having my mother’s version of this familiar sauce is what I tried to replicate when creating K-Mama Sauce.
Flavor is everything! During the earlier formulations of K-Mama, we tried 40 times to replicate the flavor in my mother’s sauce with a few friends who were local sauce makers. With their help we landed on a few possibilities. It wasn’t until my mother came out to visit me three years ago, did I have a real Korean mom sauce. With my mother’s stamp of approval and several blind taste-tests we launched version #60 to the public in March 2015.
During that first spring/summer of farmer’s markets, we noticed some patterns. People loved the flavor! However, “hot” is not necessarily the most popular flavor in Minnesota with its Scandinavian and Northern European descendants. I’ve heard of people who think black pepper is hellfire! We did not want the spiciness to crowd out the sweet, savory, tanginess of the sauce. Conceding to local taste, we made a range of spiciness available: Original & Spicy.
Once we figured out our spice options, we focused on health and feedback. The customers did not like having MSG; we took it out. Gluten intolerant fans kept asking for a gluten free version; we gave them one and it won a national award, the Sofi, this year. Finally, with research we found out that our product was 100% Non-GMO.
My favorite part of K-Mama Sauce is that it is essentially the healthiest version of the sauce I grew up eating. The taste is all there without all the junk. It is a primary ingredient for bibimbap (rice bowl/meat & egg/veggies), hoedoepbap (rice bowl/raw fish/veggies), and pajeon (rice flour pancakes with veggies).
Its application is endless. It is really a unique, all-purpose sauce. Our fan’s Top 5 favorite uses are in eggs, hummus, stir-fry, pulled pork, sandwiches. Share with us how you use it or think it can be used! We are always looking for new and delicious ideas. Follow and post on Facebook, Twitter, Instagram, and Pinterest so you don’t miss a thing. Make sure you never run out of delicious reasons to stock up on K-Mama!