Gochujang Michelada
A savory, spicy, and refreshing Korean-inspired twist on the classic Mexican beer cocktail. Featuring rich gochujang, citrusy fresh orange juice, hot sauce, soy sauce, and a savory rim of gochugaru and BADOP! (Salt + MSG).
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🍳 Cooking Flow
Mix gochugaru and BADOP! (Salt + MSG) to coat the moistened glass rim. → Add orange juice, gochujang, soy sauce, hot sauce, and a pinch of BADOP! to the glass and stir until dissolved. → Fill the glass with ice cubes. → Garnish the rim with a seasoned orange slice and pour in the cold beer.
Cooking Steps
Brief Cooking Order
Mix gochugaru and BADOP! (Salt + MSG) to coat the moistened glass rim. → Add orange juice, gochujang, soy sauce, hot sauce, and a pinch of BADOP! to the glass and stir until dissolved. → Fill the glass with ice cubes. → Garnish the rim with a seasoned orange slice and pour in the cold beer.
Introduction
A savory, spicy, and refreshing Korean-inspired twist on the classic Mexican beer cocktail. Featuring rich gochujang, citrusy fresh orange juice, hot sauce, soy sauce, and a savory rim of gochugaru and BADOP! (Salt + MSG).
Step 1
Combine equal parts gochugaru and BADOP! (Salt + MSG) on a small plate or lid, mixing evenly with your fingers.
Step 2
Cut an orange in half and rub the cut side around the rim of a tall serving glass to moisten it.
Step 3
Dip and rotate the wet rim of the glass into the gochugaru-BADOP mixture to create an even crust.
Step 4
Add about 1/2 ounce of freshly squeezed orange juice into the bottom of the glass.
Step 5
Add gochujang, a splash of soy sauce, a few dashes of hot sauce, and an extra pinch of BADOP! into the glass.
Ingredients List
Important Notes
Make sure to thoroughly stir and dissolve the gochujang before adding ice, as the cold temperature will make the thick paste much harder to blend smoothly.
You can use any style of light, crisp beer such as Mexican lager, pilsner, or non-alcoholic craft beer.
If BADOP! is unavailable, you can substitute with regular kosher salt and an optional pinch of pure MSG powder.
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