Kettle Brand is launching a new limited-edition chip flavor, Gochujang, as the brand continues to explore innovative and bold flavors. This release comes at a time when there’s a growing interest in sweet and spicy flavor profiles among younger consumers and an increasing appreciation for Korean cuisine in the United States. The Gochujang flavor aims to capture the essence of the popular Korean pepper paste, offering a combination of sweet and spicy tastes.
Nick Hammitt, Vice President of Salty Snacks Marketing at Campbell’s Snacks, emphasized Kettle Brand’s commitment to creating chips that deliver a bold flavor and a high-quality, sensory experience. The brand views its limited-time offerings as a chance to explore unique flavors drawn from various global cuisines and ingredients. Kettle Brand’s approach aims to encapsulate the complex flavor notes of Gochujang in chip form uniquely.
To mark the introduction of the Gochujang chips, Kettle Brand has partnered with Chef Eric Choi. Inspired by the potential of using the chip as a base for culinary creativity, Chef Choi will feature the Gochujang chips in an exclusive dish at his New York City restaurant, C as in Charlie. From April 13-20, patrons can experience Chef Eric’s Beef Tartare with Kettle Brand Gochujang Chips, which presents an innovative take on the traditional dish by adding a new layer of flavor and texture.
Chef Eric Choi expressed his admiration for Gochujang as a staple in Korean cooking and praised the Kettle Brand Gochujang chips for their ability to authentically convey the condiment’s taste. He highlighted the successful combination of the kettle-cooked chip’s texture with the Gochujang flavor, creating a satisfying and flavorful experience in every bite.