Weak Knees Gochujang Sriracha // Bushwick Kitchen // Brooklyn, NY
You squeeze it on eggs, you mix it with ketchup, you drizzle it on a peanut butter sandwich (trust us) — you know it, you love it, but you’ve never had the Rooster quite like this. Sriracha’s salty sour tang is a match made in umami heaven (puzzle no more over the PB&S hack), which is why it goes so well with funky fermented gochujang, the Korean sauce, staple of every banchan spread. It plays the rich, fermented bass note to the zippy highs of the hot sauce’s vinegary spice. Spoon, splash, and squeeze as you like — or tie on an apron and whip up this steak: marinate a couple pounds in brown sugar, soy, and garlic, sear fast, and serve naked, with a bowl of hot sauce and plenty of cooling toppings like onions, cucumber, radish, and cilantro.