Bushwick Kitchen It all started with ingredients. On that first night, in February 2014, we were fueled by pizza and whiskey at our kitchen table in Bushwick as we chased the idea of making sauces. But before long, we were combing the Hudson Valley for the best wildflower honey; four-wheeling through snowdrifts in the Catskill Mountains in pursuit of the richest maple syrup; eating our way through Queens to discover the most complex gochujang; and sourcing the warmest cinnamon bark from Indonesia, the briniest sea salt from Amagansett, and chili peppers from around the world. Two years and nine products later, Bushwick Kitchen has grown into a national brand with retail presence in every state, and spread across the world with customers in 34 countries on six continents. (We’re still waiting on Antarctica.) All of our products are mixed, infused, bottled, and shipped by hand from our kitchen in Brooklyn, NY. Weak Knees Gochujang Sriracha We believe a sriracha sauce should hit four notes: a wave of spicy, welcoming sweet, tart acidity, and the bite of garlic. But as far as we’re concerned, that’s where the rules end. The flavor bomb of Korean gochujang turns the idea of sriracha upside down and inside out, making for a fermented, funky, and totally addictive sauce. We love to play with flavors, we love to play with influences, but most of all, we love to play with our food. GOCHUJANG SRIRACHA Fermented gochujang chile paste meets classic sriracha flavors Pairs with: bloody mary, grilled cheese, avocado toast Ingredients: Gochujang (water, wheat flour, salt, red pepper powder, roasted soybean powder, distilled alcohol, garlic, soybean, onion, seed malt), distilled vinegar, garlic, sugar #GreatonAnything Avocado Toast, Grilled Cheese, Bacon, Egg & Cheese sandwiches, Burgers, Hotdogs, BLTs, Fried Rice, Brussel Sprouts, Crispy Kale, Tofu.... The list goes on. This versatile sauce is up for anything, #greatonanything.
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