Even five years ago, Korean kimchi andgochujang, Japanese dashi stock and Sriracha hot sauce were seen as exotic in the U.S. mainstream, but now they're everywhere. "Bottles of Sriracha are becoming as ubiquitous to diner condiments as ketchup and Tabasco sauce," says Mike Thelin (Linda Burum notes that they're even in Mexican fast food restaurants, where presumably there are other hot sauces), "and 'kimchi mayo' doesn’t require an explanation."
Part of this, Thelin says, is that "fermented foods and chili sauces add depth and complexity that marry incredibly well with classic comfort dishes."
Case in point: Robin Selden calls her small plate of chicken and waffles with kimchi slaw and Sriracha maple syrup "one of the best things we make."
Bret Thorn calls this trend "a popular way to put a new twist on classics" that "grounds consumers in something that seems safe, and thus gives them the freedom to be more adventuresome."
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