Gochujang Michelada
A savory, spicy, and umami-rich twist on the classic Mexican michelada featuring Korean gochujang and a BADOP! (salt and MSG) seasoned rim. Fresh orange juice balances the heat with bright citrus sweetness.
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🍳 Cooking Flow
Rim the glass with orange juice and an equal blend of gochugaru and BADOP!. → Add orange juice, gochujang, soy sauce, hot sauce, and a pinch of BADOP! to the glass and stir well. → Fill the glass with ice and garnish with a spiced orange wedge. → Top with beer, give a gentle stir, and serve.
Cooking Steps
Brief Cooking Order
Rim the glass with orange juice and an equal blend of gochugaru and BADOP!. → Add orange juice, gochujang, soy sauce, hot sauce, and a pinch of BADOP! to the glass and stir well. → Fill the glass with ice and garnish with a spiced orange wedge. → Top with beer, give a gentle stir, and serve.
Introduction
A savory, spicy, and umami-rich twist on the classic Mexican michelada featuring Korean gochujang and a BADOP! (salt and MSG) seasoned rim. Fresh orange juice balances the heat with bright citrus sweetness.
Step 1
Combine equal parts gochugaru and BADOP! on a small shallow dish or lid and mix thoroughly.
Step 2
Cut an orange wedge, rub it around the rim of a tall drinking glass to moisten, then dip the rim into the spice mixture to coat evenly.
Step 3
Squeeze fresh orange juice into the bottom of the prepared glass.
Step 4
Add a spoonful of gochujang, a splash of soy sauce, a splash of hot sauce, and a pinch of BADOP! into the glass.
Step 5
Stir the seasonings together in the bottom of the glass with a spoon until the gochujang dissolves and blends smoothly with the liquids.
Ingredients List
Important Notes
Any beer can be used, including light lagers or non-alcoholic craft brews.
Make sure to thoroughly stir the gochujang paste into the liquid base before adding ice so it dissolves smoothly.
You can customize the heat level by adjusting the amount of gochujang and hot sauce.
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