This summer, things are heating up at Pei Wei locations across the country with the debut of the chain's new Spicy Korean BBQ Steak.
Inspired by the tantalizing flavors characteristic of Korean BBQ, the new dish was crafted by celebrity chef Jet Tila, who is also the mastermind behind the hit Spicy Thai Basil Cashew Chicken dish released earlier this year.
The new Spicy Korean BBQ Steak starts with tender grass-fed, wok-seared steak, which is tossed in a spicy gochujang sauce alongside cauliflower, onions, red bell peppers, garlic, and crisp scallions. For those unfamiliar, Gochujang is a savory, sweet, and spicy fermented red chili paste from Korea that's made from a spicy blend of chili powder, glutinous rice, meju powder, yeotgireum, and salt.
Image Credit: Pei Wei
Why This Trend Is Growing
- Spicy Korean BBQ
- Opportunity for restaurants to incorporate Korean BBQ flavors into their menus, offering a spicy twist on traditional dishes.
- Gochujang Sauce
- Opportunity for food manufacturers to create and market Gochujang-inspired sauces and condiments, tapping into the growing trend of Korean cuisine.
- Celebrity Chef Collaboration
- Opportunity for restaurants to partner with celebrity chefs to create unique and innovative menu items, attracting customers through their popularity and culinary expertise.
Industries Being Reshaped
- Restaurant
- Restaurants can introduce Korean BBQ-inspired dishes to their menus, capitalizing on the trend and enticing customers with new and exciting flavors.
- Food Manufacturing
- Food manufacturers can develop and produce Gochujang-based sauces and condiments for both retail and foodservice markets, catering to the demand for Korean flavors.
- Hospitality
- Hotels and resorts can incorporate Korean BBQ-inspired offerings in their dining options, enhancing their culinary offerings and attracting guests interested in diverse food experiences.
