Korean Flavorful Food Traditions

KC Kye, a native Korean, moved with his family to the United States when he was three years old. As he grew older, he decided to bring more of his Korean culture back to the states with him—in the form of their flavorful food traditions.

After creating 90 different iterations of sauces, they selected the best ones, and K-Mama Sauce was born. They have currently perfected four sauces that are available to purchase, which include: original, original gluten-free, spicy and spicy gluten-free.

K-Mama Founders

K-Mama Sauce really started taking off as a business when it was placed in its first few restaurants. You can see K-Mama Sauce on the tables of Brasa Premium Rotisserie and taste it in multiple dishes at The Kenwood in Minneapolis.

After being a minister for ten years, Kye found it crucial to give back to the community. This is what inspired K-Mama Sauce to donate 30 percent of all profits to various charities. Some of the charities they donate to are the church, Black Lives Matter and Standing Rock.

This will be the first year that K-Mama Sauce is participating in the Feast! Local Foods Marketplace event (December 3rd, 10am-4pm, at the Mayo Civic Center) and Kye is eager as ever. “We love the opportunities that are presented at tradeshows like these,” exclaimed Kye. “We are anxious to attend events in as many cities as we can!”

There are a wide variety of foods that will be amazing when you add K-Mama Sauce. Kye suggests trying it on chicken, pork, sandwiches, salads, pasta, fish, rice, and stir fry, just for starters.

Keep an eye out on their social media pages like Facebook and Twitter for locations where you can find this delicious sauce and where they will be showing their products. You will also find K-Mama Sauces to purchase online at Amazon in the coming months.

Learn more at www.kmamasauce.com.


Kye highly recommends these recipes:

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K-Mama Wings

Directions:

  1. Season wings with salt and pepper. Coat with potato starch (or corn starch).

  2. Heat about 4 cups of oil on medium-high to high heat. When oil is hot, cook wings for about 12 minutes. Don’t crowd the wings.

  3. Remove wings from oil. When wings cool down, re-fry them for another 12 minutes or until brown.

  4. Toss wings with K-Mama Sauce in a pan.

 

Bibimbap with K-Mama Sauce

Ingredients:

  1. Cooked rice

  2. 1 package of bean sprouts

  3. C:\Users\Intern\Desktop\Bibimbap[2].jpg

    Spinach

  4. 2 small zucchinis

  5. 5-7 Shiitake mushrooms

  6. Fernbrake (gosari)

  7. 200g ground beef

  8. 1 small carrot

  9. Eggs

  10. K-Mama Sauce

Directions:

  1. Cook Rice. You can use a rice cooker or a stainless pot.

  2. Rinse bean sprouts 3 times and put them in a pot with 1 cup of water. Add 1 teaspoon of salt and cook for 20 minutes. Drain water and mix with 1 clove of minced garlic, sesame oil and a pinch of salt.

  3. Blanch spinach in boiling water. Rinse well in cold water and squeeze lightly. Mix with pinch of salt, 1 teaspoon of soy sauce, 1 clove of minced garlic and sesame oil.

  4. Julienne 2 small zucchinis, sprinkle with a pinch of salt, and mix. Wait 1-2 minutes, then sauté in a pan over high heat.

  5. You can buy soaked and coated “gosari” at a Korean grocery store. Prepare about 2 or 3 cups of gosari for this 4 servings of bibimbap. Cut it into pieces 5-7 centimeters long and sauté in a heated pan with 1 teaspoon of vegetable oil. Stir and add 1 Tablespoon of soy sauce, ½ Tablespoon of sugar, and cook them for 1-2 minutes. Add sesame oil.

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