Preparation

• In a small bowl, combine the salt with the Gojuchang paste and hot water. Stir.

• Spread the salt mixture out in a thin, even layer on a parchment-lined dehydrator tray and dry in a dehydrator at 105 degrees for 3½ hours. Alternatively, spread the mixture on a parchment-lined baking sheet and place in a 170-degree oven (or your oven’s lowest setting) for 3½ hours.

• Grind to desired coarseness.

• Store in an airtight container at room temperature for up to 3 months.

Use It: The salt content tones down the paste’s spiciness while still showcasing that umami richness and an orangey red splash of color. Use it on anything you would normally add Sriracha to, particularly eggs, salsas and corn on the cob.

* Available at Jay International Food Co., 3172 S. Grand Blvd., St. Louis, 314.772.9393