Gochujang + Sesame Sauce

Description

Gochujang + Sesame Sauce

TAYO Gochujang + Sesame Sauce is the ROAM bottle in the opening story — a globally inspired cooking sauce for Indian kitchens that already like chilli, sweetness and roasted notes, and want a new way to use them. Gochujang brings fermented chilli-paste depth. Sesame brings a toasted, nutty finish. Together they make a sauce for bowls, marinades, noodles and grilled food.

This is not a novelty “Korean flavour” sticker. It is a usable jar: thick enough to coat, balanced enough to cook with, distinct enough to feel like a discovery without requiring a new technique.

What it tastes like

Fermented chilli paste first — savoury, slightly sweet, deeper than a simple chilli-garlic sauce. Then toasted sesame. The heat is Medium: present, rounded, cookable. You should be able to toss noodles in it, brush it on paneer, or loosen it into a bowl sauce without the flavour collapsing into only salt or only sugar.

• Character: fermented chilli, savoury-sweet, sesame, medium heat
• Texture: thick, coat-and-cook sauce
• Heat: Medium

Why this belongs in an Indian flavour house

Urban Indian cooking already borrows freely — schezwan one night, tandoori the next, a rice bowl after that. ROAM products exist so those nights have a proper sauce, not an improvised mix of ketchup, chilli and honey. Gochujang and sesame map well onto Indian palates that like heat, sweetness and roasted flavours. The jar should make a weeknight bowl feel finished.

Best with

• Rice bowls, grain bowls and leftover rice
• Wheat, rice or egg noodles and stir-fries
• Chicken, tofu, paneer, mushrooms and roasted vegetables
• Marinades for tawa, oven or grill
• Fusion wraps, burgers and toasted sandwiches
• Fried eggs over rice

How to use

• Cook: Add to a hot pan with oil and vegetables or protein. Loosen with a splash of water if you need a coating sauce.
• Marinate: Mix with a little oil. Coat paneer, tofu, chicken or mushrooms for 15–30 minutes before cooking.
• Glaze: Brush on in the last minutes of grilling or roasting.
• Drizzle: Over a finished rice bowl with cucumber, spring onion and a fried egg.
• Mix: Combine with mayonnaise or yogurt for a creamy sesame-chilli dip or sandwich spread.

Kitchen ideas

• Bowl night: hot rice, roasted vegetables, a fried egg, a spoon of sauce, sesame seeds if you have them.
• Paneer tawa: cubes tossed in the sauce, cooked until edges colour.
• Noodles: boiled noodles, spring onion, cabbage, this sauce, a little cooking water.
• Sandwich spread: sauce plus TAYO mayo, lettuce, cucumber, leftover grilled protein.

Pack and storage

• Net quantity: 250 g
• Format: glass jar
• Range: TAYO Roam
• Heat level: Medium
• Storage: Store in a cool, dry place. Refrigerate after opening and use within the period stated on the pack. Always use a clean, dry spoon.

TAYO — Spice it Up! Globally curious, built for an Indian weeknight.