When Kettle Brand announced that it was dropping a new limited-time flavor, my ears perked up. That’s because it’s not a new type of ranch-, barbecue-, or cheese-flavored chip, but rather one that’s nearer and dearer to my heart: gochujang. As a Korean-American, it’s been fascinating to see the sustained popularity of Korean flavors in American food over the past few decades. When I was a kid, my non-Korean friends were afraid of trying Korean staples like kimchi but can’t imagine a world... Read this story
