Ssäm Sauce is a spicy and tangy Korean chili sauce made with gochujang, miso, sake, soy sauce and rice vinegar. The condiment has been a mainstay in Momofuku kitchens since Momofuku Noodle Bar opened in New York in 2004.
“David Chang’s culinary influence is stronger than ever, and we couldn’t be more excited to partner with him,” said Sergio Eleuterio, general manager of Springboard Brands. “Korean sauces and flavors have become more and more infused in American cooking, and we are so excited to take a longtime staple in Momofuku’s pantry and introduce this as a staple in home kitchens across the country.”
Momofuku’s Culinary Lab collaborated with Springboard to scale up its original Ssa?m Sauce recipe for national distribution and to develop two new varieties: Smoky and Spicy.
“The flavors of Ssa?m Sauce are part of Momofuku’s DNA,” Chang said. “It’s something that we’ve served in the restaurants for 14 years, and it’s crazy to me that it will now be available across the US. I seriously put Ssäm Sauce on everything, so we’re really excited to see how people use it at home, especially now that we have the Spicy and Smoky flavors, too.”
Kraft Heinz’s Springboard platform was created to develop brands within one of four pillars: natural and organic; specialty and craft; health and performance; and experiential brands. Springboard partners have access to Kraft Heinz resources, including its innovation centers, management practices, operating scale, and food safety and quality capabilities programs. Other projects in the pipeline at Springboard include Boca, Devour and Jell-O Play, all of which are brands within the Kraft Heinz family.
