Korean Bloody Mary

Gochujang — fermented Korean chili paste — replaces hot sauce and horseradish in this Bloody Mary. Deeper, umami-rich, and spicy in a way that builds slowly and never lets go.

Served in a Pint glass · Garnish: Toasted sesame seeds, kimchi skewer, and spring onion · Difficulty: medium

Ingredients

• 2 oz Vodka
• 4 oz Tomato Juice
• 0.5 oz Fresh Lemon Juice
• 1 tsp Gochujang Paste
• 2 dashes Soy Sauce
• 1 dash Sesame Oil

Instructions

1. Whisk gochujang into tomato juice until smooth.
2. Roll all ingredients with ice until combined.
3. Strain into a pint glass over fresh ice.

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