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Recipe Seasoning Card

Put-on-Everything Kimchi Salt

By Chef Deuki Hong

Tangy and spicy with just the right amount of umami, this dry version of South Korea's famous kimchi paste goes with absolutely everything.

Tangy and spicy with just the right amount of umami, this dry version of South Korea's famous kimchi paste goes with absolutely everything.

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Kimchify your life

“This recipe started its life as a fry seasoning, but it quickly became one of my go-to finishing touches when cooking at home. It’s a no brainer on stuff like eggs and grilled cheese. But if you really wanna see what this stuff can do, I’ve got two words for you: tequila shots.”

-Deuki Hong

Spices in this Recipe Card

Gochugaru Chile

Native to: South Korea
Plant family: Solanaceae
Raw form: Chile
Scoville: <1,500

Smoky and sweet, with a mild earthiness, crunchy texture, and moderate, pleasant heat. An essential ingredient in many Korean dishes, including the iconic sauce Gochujang.

These chiles are such a key part of Korean cuisine, their name is a generic noun. Call it the kleenex effect: gochugaru literally translates as “chile powder.”

Native to: South Korea
Plant family: Solanaceae
Raw form: Chile
Scoville: <1,500
Executive Chef & Owner
The Sunday Family

Meet

Deuki Hong

Deuki is a Korean-American chef who moved to the U.S. at the age of 1. Deuki was the Executive Chef of the smash-hit Baekjeong NYC in Manhattan’s Koreatown, and is also the co-author of the New York Times best seller, Koreatown: A Cookbook. In 2017, Deuki launched Sunday Hospitality Group in San Francisco, which has concepts such as Sunday Bird, Sunday Gather, and Sunday at the Museum inside the Asian Art Museum.

1 / 5
Q
What was your favorite childhood snack growing up?
A

Spam right out of the can, fresh kimchi and white rice. Don’t judge me.

Q
What’s the most overlooked ingredient?
A

Salt. Salt your damn food, people.

Q
What's your favorite off-the-beaten-path spice you wish more people knew about?
A

Perilla. It’s the only one we Koreans have.

Q
What historical figure do you secretly think was a great chef?
A

Jesus. With the whole water to wine thing, the 5 loaves 2 fish bonanza, and all that Bread of Life talk… he was for sure a great chef, or at the bare minimum a serious foodie.

All the spice, twice as nice

(Because bulk isn't always bettter)
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the joy of just enoughmicro portions, macro flavorcook at home!
8 recipe cards

Late Nite Koreatown

Keep the party going with shareable snacks and sides that epitomize Korean comfort food. From classic favorites to modern twists, there’s something for every craving.

By Chef Deuki Hong
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