Namu Gaji is a restaurant located in San Francisco's Mission District by Chef Dennis Lee and it serves a series of bold Asian-influenced dishes that honor tradition but also push for innovative recipes.
Lee works in collaboration with William Sonoma to create the 'Namu Gaji' signature sauce to give the public the opportunity to re-create the classic Korean fried chicken. The dish traditionally fuses bold flavors of the gochujang chili paste with a garlicky blend as well. The collaborative sauce features gochujang paired with water, sugar, spices, distilled vinegar, and citric acid. To make the Korean-style fried chicken, it is recommended that the sauce is either served on the side or tossed with the chicken.
Bold Garlicky Chicken Sauces
William Sonama Joins Chef Dennis Lee with The Namu Gaji Sauce
Trend Themes
1. Collaborative Signature Sauces - The trend towards chefs working with brands or stores to create signature sauces gives rise to opportunities for more unique and flavorful collaborations.
2. Innovative Chicken Sauces - There are opportunities for creating bolder and more unique chicken sauces using Asian ingredients and flavors.
3. Restaurant Sauces for Retail - More restaurants creating and distributing their signature sauces for retail sale presents an opportunity for increased exposure and sales.
Industry Implications
1. Food and Beverage - The food and beverage industry can capitalize on the growing trend of chefs creating signature sauces and expand their choices for consumers.
2. Retail - Retail can benefit from partnering with restaurants to bring their innovative signature sauces to market.
3. Hospitality - Restaurants can increase their brand exposure by creating signature sauces for retail sale and expanding beyond just their brick and mortar locations.