Dish #5 The K-glaze
Spicy & sweet Korean glaze with reduced sugar.
Interested in this application?
The market
K-pop, K-drama, K-food... Korean-style has shot to the top of popular culture in recent years.
One dish that has truly stood out is Korean BBQ. Its’ deliciously spicy and sweet taste comes from fermented chili paste – known as “Gochujang” – and a high use of sugar (typically around 28-35%). Often consumed in foodservice outlets, Korean BBQ sauces have come into the retail space as well, where they are more often served as a sauce rather than the actual glaze of authentic Korean BBQ.
Consumers enjoy great taste but are also looking to avoid excess sugar (Cargill IngredienTracker™ 2025) and product that fit to new formats for cooking such as air fryers.
Our chef’s response
To help meet consumer demand, we went a step beyond and introduced Cargill™ soluble fiber and our latest innovation EverSweet® * - a steviol glycoside derived from fermentation to reduce sugar by 50% compared to current market examples.
Due to the inherently strong flavors, our solutions have brought down the sugar level without compromising on a great taste, and adherence to the protein source like chicken drumsticks that can be prepared in an air fryer for added convenience.
To even extend its application our glaze recipe can be modified to become a marinade, dip or stir fry.
*EverSweet® is a product of Avansya, a joint venture between Cargill and dsm-firmenich.
Product spotlight
- Cargill™ soluble corn fiber P70 - brings back stickiness and body.
- EverSweet® - steviol glycosides from fermentation providing sweetness.
Thoughts from the creator
“We were challenged to create a sticky heat stable glaze that does not separate. So we went with SimPure® 99405 label-friendly corn starch, which is stable at a low pH. We also brought in Cargill™ soluble corn fiber for stickiness, and sugar reduction with EverSweet®. We managed to create, great taste and texture while reducing sugar content compared to market offerings by 50% compared to market offerings.”
Viola Ong, Culinary Specialist