[Asia Economy Reporter Choi Saeng-hye] Ottogi announced on the 18th that it has newly launched two types of Lajojang, which add the flavor of premium Chinese cuisine with just one tablespoon added to various dishes.
Recently, interest in "all-purpose sauces" that can be used for various purposes has greatly increased. In particular, Lajojang has attracted attention by ranking high among popular Chinese sauces in search terms. Lajojang refers to a Chinese-style chili oil sauce made by stir-frying Sichuan pepper, chili peppers, and other ingredients in fresh oil. Recently, it has gained great popularity in Korea as a sauce that adds a Chinese-style flavor when one tablespoon is added to ramen, jajangmyeon, and other dishes.
Ottogi Lajojang is characterized by its appetizing red color and aroma, and it is a Chinese-flavored seasoning oil product that offers a variety of rich flavors with its spicy, salty taste enhanced by umami. It contains whole Sichuan peppercorns to deliver the authentic spicy flavor of Sichuan cuisine that tingles the tongue. The "Lajojang Sancho" offers a more tingling and spicy taste, while the "Lajojang Yangpa" adds the sweet umami of onion to the tingling spiciness.
Ways to use Lajojang include adding one tablespoon to dishes as a side condiment, using it as a dipping sauce, or as a stir-fry sauce. Mixing one tablespoon of Lajojang into hot rice or stir-frying it with various fried rice or fried noodles creates Chinese-style fried rice and fried noodles. Additionally, adding one tablespoon to dishes like pan-fried tofu or stir-fried eggplant allows you to easily complete Chinese-style dishes.
Sprinkling or dipping it over dumplings, meats, and various fried foods enhances the taste and flavor, and adding one tablespoon of Lajojang to jajang ramen lets you enjoy delicious jajang ramen with added Chinese-style flavor.
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