BBC Good Food Magazine

Kimchi hot sauce

With the flavour of kimchi and the pourability of) and Kimchi with Everything (). The latest, from London-based Eaten Alive (), is our new favourite. It’s a balance of salty, spicy and acidic, with a slight (but not overpowering) fermented funk. Use it on cheese or eggs on toast, fried rice, ramen or barbecued meats.

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