A combination of the word hot pepper and spicy from
the korean and cantonese language
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Bored of the ever popular Lao Gan Mah, a group of
friends set out to come up with something new and inspirational.
Instead of chasing heat for bragging rights, we wanted to create
something that casual cooks and curious eaters could reach for every
single day. A condiment that turned leftovers into something new and
simple meals into something worth sharing. So we started mixing,
stirring, and tasting. Garlic was added here, shallots crisped
there, and the punch of chili was balanced with the comfort of
umami. What began as a homemade batch for friends quickly became a
product friends and family were asking for.
That is how Gochulaat came to life, a playful fusion of cultures,
flavors, and ideas. It is not about extremes, it's about balance and
versatility. Not just about making food spicier, but about making it
bolder, crunchier, and more exciting.
Oil (Canola Oil, Garlic, Green Onions, Shallots, Habanero Peppers), Dried Chili Flakes, Light Soy Sauce, Black Vinegar, Fermented Red Chili Paste, Yuzu Juice, Mushroom Powder, Konbu Dashi Powder, Sugar
Contains: Soy
Inspired by the depth of Korean and Asian flavors, this medium-heat chili oil is loaded with chunks of real chili flakes mixed with ingredients commonly both chinese and korean cuisine. All these flavors bathing in a rich oil infused with more peppers, spices, shallots and garlic.
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