Hi everyone! I’m currently a student at Yonsei University in Seoul. My true passion is Korean food—specifically, sharing our traditional sauces with the world.
I’m developing a new brand called BALGAN. My first challenge is reimagining Chojang (sweet & spicy chili sauce). I’ve realized that while Koreans love it, many of my non-Korean friends find it "too sweet" or "too vinegary," and they only see it as a seafood dip.
I want to create a sauce that you’d actually keep in your fridge and use daily (like Sriracha).
- What is the biggest "turn-off" for you when you try bottled Korean sauces?
- If I reduced the sugar and added a more "savory" or "smoky" aroma (like toasted sesame or garlic), would that make it more versatile for your meals?
- What’s one flavor or scent you think is "missing" in current K-sauces?
I’m just starting out and doing all the R&D myself, so your honest, unfiltered advice would be a huge help to a student entrepreneur!
by Signal_Web7051