Gochujang Adds Another Level of Umami to the South's Most Loved Foods

Liz Grossman

At his D.C.-based Southern restaurant, Succotash, Chef/Owner Edward Lee finds ways to sneak gochujang, the fermented red chile paste ingrained in Korean condiment culture, into everything from cocktail sauce to pimento cheese. “My whole career is sort of based on finding interesting ways to use Korean flavors in other cuisines,” says Lee. “I’ve always felt like Korean food and Southern food are the same thing, just different vocabulary...