**Korean Gochujang Chili Paste Fusion Red Salsa – inspired by LA’s Koji taco trucks**
For those familiar with my posts, you’ll know I like exploring unique flavors, test-kitchening ideas and reverse-engineering things. I was excited to run across a blog post trying to recreate a Korean salsa used by the famous [Koji](https://kogibbq.com/) fusion taco truck in Los Angeles.
[The blog recipe](https://www.closetcooking.com/korean-style-salsa-roja/) was very badly written. It’s a tiny recipe, using only 2 tomatillos and 2 tomatoes, yet the author calls for TWENTY arbol peppers. It also calls for a full tablespoon of both ginger and garlic with no mention of cooking either one, so I guess they go in raw. And little surprise there are no acids mentioned, not lime juice, not vinegar – I did taste test my salsa before adding lime juice and it was inedible without. So yeah the original recipe is a mess, but the list of ingredients at least looked promising, so I used that as a jumping off point.
​
**Ingredients**:
(I made a double from the blog version, so you can trust the sizes below)
* 1 lb roma tomatoes (four roma tomatoes) * 1/2 lb tomatillos (four tomatillos) * 4 garlic cloves * 8 dried Arbol peppers * 1 cup finely diced white onion * 1/2 tsp ground powdered ginger * 1/4 cup gochujang (Korean fermented chili paste) * 2 TBSP gochugaru (Korean chili flakes) * 2 TBSP sesame seed * 1.5 tsp sesame oil * 2.5 tsp sea salt * 1 TBSP + 1 tsp lime juice * 2 TBSP finely chopped cilantro
​
**Procedure**:
In the broiler/oven roast the garlic, tomatoes, and tomatillos.
After roasting is done, combine the following in a pot: (with onion on bottom)
* 1 cup finely diced raw white onion * roasted tomatoes * roasted tomatillos * roasted garlics * 1/2 tsp ground powdered ginger * Only add enough water to cover the onion, so approx 1/2 cup
cover with a lid, bring to a boil, and simmer for 5 minutes, just long enough to cook the onion.
Move everything to a blender and add:
* 1/4 cup gochujang (Korean fermented chili paste) * 2 TBSP gochugaru (Korean chili flakes) * 2 TBSP sesame seed * 1.5 tsp sesame oil * 2.5 tsp sea salt * 1 TBSP + 1 tsp lime juice * 2 TBSP finely chopped cilantro
Blend until smooth.
​
**Thoughts**:
Cilantro is not in the original blog post. Without cilantro it’s VERY savory/umami, much like an enchilada sauce – so it would be good as a sauce but lacked that “fresh” taste needed to pair with chips, hence adding 2 tbsp of cilantro helps create that balance of fresh.
Gochujang has a unique taste and since this recipe has 1/4 cup of it, the final salsa does taste strongly of Gochujang, but with complimentary flavors added. Infact there’s alot of strong tastes going on, but you perceive them at different times, sesame oil, the gochujang chili paste, and the cilantro all come in waves. It’s a complex taste but I’m happy with the result and it strangely works.
fisticuffs32
I love Korean food, this is an interesting take. May have to give it a try.
potchie626
Did you have theirs to compare side by side? In case it helps, I recall one of their shared recipes mentioned they use orange juice, but I think that was for the marinade.
Like always, I always want Kogi on a day when they have no trucks running, or there isn’t one nearby. Nothing really compares so ordering elsewhere never fits the bill.
damonster90
Love your use of Korean ingredients ( as a non Korean that loves their flavours)!
jasen0
Can’t wait to try this! Looks incredible. I’m gonna follow this recipe because I love both Korean food and salsa.
itsagrindbruh
This looks awesome, bookmarking this post thank you!
MarsScully
Who are you? Why are you so wise in the ways of salsa?
Omarsaid1122
I think more cilantro, and maybe raw pieces of tomatoes and onion; plus lime juice.
call me crazy, but sometimes I like to add greek yogurt and mix it with salsa I do , maybe add chunks of avocados and eat it like a dip
8 Comments
**Korean Gochujang Chili Paste Fusion Red Salsa – inspired by LA’s Koji taco trucks**
For those familiar with my posts, you’ll know I like exploring unique flavors, test-kitchening ideas and reverse-engineering things. I was excited to run across a blog post trying to recreate a Korean salsa used by the famous [Koji](https://kogibbq.com/) fusion taco truck in Los Angeles.
[The blog recipe](https://www.closetcooking.com/korean-style-salsa-roja/) was very badly written. It’s a tiny recipe, using only 2 tomatillos and 2 tomatoes, yet the author calls for TWENTY arbol peppers. It also calls for a full tablespoon of both ginger and garlic with no mention of cooking either one, so I guess they go in raw. And little surprise there are no acids mentioned, not lime juice, not vinegar – I did taste test my salsa before adding lime juice and it was inedible without. So yeah the original recipe is a mess, but the list of ingredients at least looked promising, so I used that as a jumping off point.
​
**Ingredients**:
(I made a double from the blog version, so you can trust the sizes below)
* 1 lb roma tomatoes (four roma tomatoes)
* 1/2 lb tomatillos (four tomatillos)
* 4 garlic cloves
* 8 dried Arbol peppers
* 1 cup finely diced white onion
* 1/2 tsp ground powdered ginger
* 1/4 cup gochujang (Korean fermented chili paste)
* 2 TBSP gochugaru (Korean chili flakes)
* 2 TBSP sesame seed
* 1.5 tsp sesame oil
* 2.5 tsp sea salt
* 1 TBSP + 1 tsp lime juice
* 2 TBSP finely chopped cilantro
​
**Procedure**:
In the broiler/oven roast the garlic, tomatoes, and tomatillos.
After roasting is done, combine the following in a pot: (with onion on bottom)
* 1 cup finely diced raw white onion
* roasted tomatoes
* roasted tomatillos
* roasted garlics
* 1/2 tsp ground powdered ginger
* Only add enough water to cover the onion, so approx 1/2 cup
cover with a lid, bring to a boil, and simmer for 5 minutes, just long enough to cook the onion.
Move everything to a blender and add:
* 1/4 cup gochujang (Korean fermented chili paste)
* 2 TBSP gochugaru (Korean chili flakes)
* 2 TBSP sesame seed
* 1.5 tsp sesame oil
* 2.5 tsp sea salt
* 1 TBSP + 1 tsp lime juice
* 2 TBSP finely chopped cilantro
Blend until smooth.
​
**Thoughts**:
Cilantro is not in the original blog post. Without cilantro it’s VERY savory/umami, much like an enchilada sauce – so it would be good as a sauce but lacked that “fresh” taste needed to pair with chips, hence adding 2 tbsp of cilantro helps create that balance of fresh.
Gochujang has a unique taste and since this recipe has 1/4 cup of it, the final salsa does taste strongly of Gochujang, but with complimentary flavors added. Infact there’s alot of strong tastes going on, but you perceive them at different times, sesame oil, the gochujang chili paste, and the cilantro all come in waves. It’s a complex taste but I’m happy with the result and it strangely works.
I love Korean food, this is an interesting take. May have to give it a try.
Did you have theirs to compare side by side? In case it helps, I recall one of their shared recipes mentioned they use orange juice, but I think that was for the marinade.
Like always, I always want Kogi on a day when they have no trucks running, or there isn’t one nearby. Nothing really compares so ordering elsewhere never fits the bill.
Love your use of Korean ingredients ( as a non Korean that loves their flavours)!
Can’t wait to try this! Looks incredible. I’m gonna follow this recipe because I love both Korean food and salsa.
This looks awesome, bookmarking this post thank you!
Who are you? Why are you so wise in the ways of salsa?
I think more cilantro, and maybe raw pieces of tomatoes and onion; plus lime juice.
call me crazy, but sometimes I like to add greek yogurt and mix it with salsa I do , maybe add chunks of avocados and eat it like a dip