Soseu 소스 is built with red chili forward heat, garlic, anchovy fish sauce, and dashima. Savory and bright.

Use it for banchan, kimchi, muchim, marinades, spreads, and dips. It works as a standalone sauce and as a base. Season with it, build on it, or finish with it. For weeknight Korean and everything in between.

Where to start? Spoon it over rice, noodles, or your morning eggs. Use as a kimchi paste when fermenting at home. Mix with gochujang to make homemade soon dubu or bibim naengmyeon. Toss with tteokbokki for umami and extra heat. Add it to your soups and jjigaes. Spice up your marinades. Reach for it when mild won’t do and you’ll find the possibilities are endless.