• A bottle of Onima Pantry Korean Style Hot Sauce on a solid white background. The bottle is made of clear glass showing the reddish-brown sauce inside, topped with a black cap and featuring a cream-colored label with blue and red text.
  • A close-up of a dark brown ceramic Korean jar filled with red kimchi, set on a metallic surface next to other jars.
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ONIMA PANTRY

Onima Pantry Jang Korean-Style Hot Sauce - Hot Ones Season 31

Onima Pantry Jang Korean-Style Hot Sauce - Hot Ones Season 31

22 in stock

$14.00
$14.00
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Onima Pantry Jang Korean-Style Hot Sauce is a deeply layered, umami-driven condiment crafted through traditional fermentation techniques. Built on an authentic foundation of house-fermented Gochujang and savory Doenjang, this artisanal sauce utilizes breathable earthenware vessels to develop a complex funk. It is an All-Natural, Extract-Free sauce that layers the natural fire of Fresno and Habanero Peppers with the mellow tartness of Loquat and rich Black Garlic Vinegar.

5 ounces

✅ In stock

Onima Pantry Jang Korean-Style Hot Sauce is a deeply layered, umami-driven condiment crafted through traditional fermentation techniques. Built on an authentic foundation of house-fermented Gochujang and savory Doenjang, this artisanal sauce utilizes breathable earthenware vessels to develop a complex funk. It is an All-Natural, Extract-Free sauce that layers the natural fire of Fresno and Habanero Peppers with the mellow tartness of Loquat and rich Black Garlic Vinegar.

5 ounces

The sauce leads with a deep, savory umami richness from Gochujang and Doenjang, balanced by a subtle orchard sweetness from Loquat. Black Garlic Vinegar introduces a mellow, dark acidity that cuts through the thick fermented paste. The mid-palate carries a funky, earthy complexity reminiscent of traditional aged pastes, rounded out by the crisp, fruity punch of fresh Fresno and Habanero Peppers.

Bibimbap & Rice Bowls: Replaces standard table paste with a tangy, garlicky umami kick.

Korean Fried Chicken: Toss or brush onto crispy wings to create a sweet, funky pepper glaze.

Bulgogi & Grilled Meats: Serves as a rich marinade or dipping sauce that accentuates the char of marinated beef and pork.

Dumplings & Mandu: Blend with rice vinegar for a complex black-garlic dipping sauce.

Burgers & Sandwiches: Mix into mayonnaise for an earthy, fermented chili spread with balanced heat.

Medium 5 out of 10

Gochujang, Doenjang, Fresno and habanero peppers, Loquat, Black garlic vinegar.
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