{"title":"ChamCham Sauce","description":"\u003cp\u003e\u003cstrong\u003eChamCham started the way a lot of good things do — with someone getting fed up.\u003c\/strong\u003e Stuck through Melbourne's lockdowns craving the Korean food she grew up with, Bora Park asked her chef husband Jake for a sauce she could just open and use — and when their old restaurant regulars started asking where to buy it, ChamCham was born.\u003c\/p\u003e\u003cp\u003eLaunched in 2023, the handmade Port Melbourne range is led by \u003ca href=\"\/en-nz\/products\/chamcham-smoky-gochujang-sweet-smoky-korean-chilli-sauce-265g\"\u003eSmoky Gochujang\u003c\/a\u003e, \u003ca href=\"\/en-nz\/products\/chamcham-green-chilli-ssamjang-korean-bbq-dipping-paste-265g\"\u003eGreen Chilli Ssamjang\u003c\/a\u003e and \u003ca href=\"\/en-nz\/products\/chamcham-honey-pepper-ganjang-all-purpose-korean-soy-glaze-265g\"\u003eHoney Pepper Ganjang\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eYou don't need to be cooking Korean to use it: ssamjang on a steak, gochujang on a bagel, \u003ca href=\"\/en-nz\/products\/chamcham-tiger-crunch-korean-chilli-salt-120g\"\u003etiger crunch\u003c\/a\u003e on hot chips.\u003c\/p\u003e\u003cp\u003eThe lovely detail is in the name — \"cham\" means both truth and full in Korean, a fair summary of the whole operation. Real ingredients, no shortcuts. Sauce it up.\u003c\/p\u003e","products":[{"product_id":"chamcham-smoky-gochujang-sweet-smoky-korean-chilli-sauce-265g","title":"CHAMCHAM - Smoky Gochujang | Sweet \u0026 Smoky Korean Chilli Sauce | 265g","description":"\u003ch2\u003eGochujang that's already done the hard work\u003c\/h2\u003e\n\u003cp\u003eHere's the dirty secret about the gochujang tub in your local Asian grocer: it isn't food yet. It's an ingredient. Straight out of the tub it's a salt bomb — you're meant to cut it with sugar, vinegar, sesame oil and a bit of patience before it tastes like anything you'd want to eat. Every single time.\u003c\/p\u003e\n\u003cp\u003eChamCham did that step for you, then kept going. Jake Park built this one in Melbourne with natural hickory smoke folded through it, and it took \u003cstrong\u003e1st Place at the International Flavor Award in 2025\u003c\/strong\u003e. Open it, spoon it, done.\u003c\/p\u003e\n\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eSweet up front — plum syrup and a whisper of strawberry doing the lifting, not sugar. Then the fermented chilli paste rolls in with that deep, savoury funk that only comes from proper gochujang. The finish is where it gets interesting: hickory smoke, slow and lingering, with a warm chilli glow that builds rather than bites. Sticky, glossy, and the kind of thing you keep going back for \"one more taste\" of.\u003c\/p\u003e\n\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eFried chicken and dakganjeong. Pork ribs, glazed on in the last twenty minutes. Tacos. Charred eggplant. Salmon. Sausage rolls and pies — trust us. Grilled greens. A bacon and egg roll at 8am that suddenly has ambitions. Mixed through mayo it becomes an instant spicy aioli.\u003c\/p\u003e\n\n\u003ch3\u003eIn the bottle\u003c\/h3\u003e\n\u003cp\u003eDeep brick red, thick and glossy — pourable but it'll sit on a rib without running off. Smooth bodied with a faint sesame grain. Heat sits at \u003cstrong\u003eHub Heat 5\/11\u003c\/strong\u003e: medium, warm and rounded, more campfire than knife fight.\u003c\/p\u003e\n\n\u003ch2\u003eWhy it's on our shelf\u003c\/h2\u003e\n\u003cp\u003eWe stock a lot of chilli. Most of it shouts. This one's a proper chef's sauce — balanced, smoky, and quietly excellent — made by hand in Port Melbourne by people who genuinely give a stuff. It's the sauce we reach for when plain food needs rescuing, which is most days.\u003c\/p\u003e\n\u003cp\u003eSee the full range at \u003ca href=\"\/en-nz\/collections\/chamcham-sauce\"\u003eChamCham Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Red pepper paste [corn syrup, red pepper powder, water, salt, onion, garlic, wheat flour, soybean powder, alcohol, glutinous rice, soybean], mirin, ginger, spring onion, plum syrup, red chilli, vinegar (sulphite), tomato concentrate, spices, sesame seeds, soy sauce, strawberry, L-glutamine sodium salt, natural hickory smoke, xanthan gum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains sulphites, soybean, wheat and sesame. Manufactured on equipment that also processes products containing eggs, nuts, milk, shellfish and fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and nut-free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 265g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Melbourne, Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients and allergen information can change — always check the physical label before eating.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/249_hungry-saucy-wing-messy.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eGochujang that's already done its homework: sweet plum up front, fermented chilli funk, then slow hickory smoke on the finish. Rub pork ribs with \u003ca href=\"\/en-nz\/products\/coast-n-smoke-k-pop-dust-korean-bbq-rub-150g\"\u003eCoast n Smoke K-Pop Dust\u003c\/a\u003e, smoke them, and glaze with this for the last twenty minutes. Some \u003ca href=\"\/en-nz\/products\/acide-bread-butter-zucchini-pickles\"\u003eAcide Bread \u0026amp; Butter Zucchini Pickles\u003c\/a\u003e on the side cut through the sticky. Melbourne-made contraband, worth the risk.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sticky Gochujang Chicken Bites\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eNapkins mandatory, regrets impossible.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg chicken thigh fillets, cut into chunks; ½ cup ChamCham Smoky Gochujang; 1 tbsp soy sauce; 1 tbsp sesame seeds; 2 spring onions, sliced.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the chicken with salt and roast or cook indirect at 200°C for 25–30 minutes until golden and 75°C.\u003c\/li\u003e\n\u003cli\u003eWarm the gochujang and soy in a pan for 1 minute.\u003c\/li\u003e\n\u003cli\u003eToss the hot chicken through the sauce and scatter with sesame seeds and spring onion.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Tossing the chicken while it's hot lets the sauce soak into every crispy edge.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CHAMCHAM SAUCE","offers":[{"title":"Default Title","offer_id":44584037515306,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chamcham-smoky-gochujang-265g-front.png?v=1792876602"},{"product_id":"chamcham-green-chilli-ssamjang-korean-bbq-dipping-paste-265g","title":"CHAMCHAM - Green Chilli Ssamjang | Korean BBQ Dipping Paste | 265g","description":"\u003ch2\u003eThe one that steals the show at Korean BBQ\u003c\/h2\u003e\n\u003cp\u003eSsamjang is the paste that lives in the middle of every Korean BBQ table — the one you smear inside a lettuce wrap before the pork belly goes in. Most of it is fine. Fine is the problem.\u003c\/p\u003e\n\u003cp\u003eChamCham's founders took their own jar of this to BBQ joints across Korea and kept ending up in the same situation: the house ssamjang sat untouched while theirs got passed around the table. That's not marketing, that's just what happens when a chef with nineteen years' experience ferments the soybean paste properly and then throws green chilli at it.\u003c\/p\u003e\n\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eChunky and alive. First hit is deep fermented soybean — savoury, earthy, that proper doenjang backbone. Then it brightens hard: lemon, a lick of vinegar, sesame oil coming through warm and nutty. Green chilli arrives last and stays a while, grassy and sharp rather than blunt. Umami so thick you could stand a spoon in it.\u003c\/p\u003e\n\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eSteak — one reviewer ditched their mustard for it and never went back. Korean BBQ meats and lettuce wraps, obviously. Roast pork. Beef short ribs. Lamb cutlets. Baked barramundi. Bibimbap. Eggs on toast. A tuna melt. Stirred through ramen. Roast veg that needs a personality. It also marinates lamb beautifully and adds depth to a stew without bullying it.\u003c\/p\u003e\n\n\u003ch3\u003eIn the jar\u003c\/h3\u003e\n\u003cp\u003eKhaki-brown flecked with green chilli and sesame, properly chunky — this is a spoon-and-spread situation, not a pour. Thick, textured, a bit rustic. Heat sits at \u003cstrong\u003eHub Heat 5\/11\u003c\/strong\u003e: medium-high, a clean green burn that climbs.\u003c\/p\u003e\n\n\u003ch2\u003eWhy it's on our shelf\u003c\/h2\u003e\n\u003cp\u003eThis is the ChamCham sleeper hit and the one our team fights over. It's the rare condiment that makes an expensive steak better \u003cem\u003eand\u003c\/em\u003e makes cheese on toast worth eating. Handmade in Port Melbourne, no shortcuts.\u003c\/p\u003e\n\u003cp\u003eSee the full range at \u003ca href=\"\/en-nz\/collections\/chamcham-sauce\"\u003eChamCham Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean soybean paste [water, soybean, salt, wheat flour, alcohol, koji starter], green chilli, red pepper paste [corn syrup, red pepper powder, water, salt, onion, garlic, soybean powder, glutinous rice, soybean], vinegar (sulphites), soy sauce, sesame oil, ginger, spring onion, sesame seeds, strawberry, citric acid, lemon juice, fruit pectin, sugar, L-glutamine sodium salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains sulphites, soybean, wheat and sesame. Manufactured on equipment that also processes products containing eggs, nuts, milk, shellfish and fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan and nut-free (brand-stated) — always check the physical label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 265g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Melbourne, Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients and allergen information can change — always check the physical label before eating.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/226_cheeky-stealing-crackling.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the paste that steals the show at Korean BBQ: fermented soybean depth, a lemon lift and green chilli that hangs around. Grill pork belly dusted with \u003ca href=\"\/en-nz\/products\/smokes-seasoning-asian-spice-bbq-rub\"\u003eSmokes Seasoning Asian Spice BBQ Rub\u003c\/a\u003e, wrap it in lettuce with a smear of this, and add a drizzle of \u003ca href=\"\/en-nz\/products\/proud-phoenix-co-mild-chilli-crisp-oil\"\u003eProud Phoenix \u0026amp; Co Mild Chilli Crisp Oil\u003c\/a\u003e. One wrap leads to twelve. Nobody's counting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Pork Belly Ssam Wraps\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBuild it, fold it, make it disappear.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 800g pork belly, sliced 1cm thick; 1 head butter lettuce, leaves separated; 3 tbsp ChamCham Green Chilli Ssamjang; 2 cups steamed rice; 2 garlic cloves, thinly sliced.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the belly with salt and grill over medium-high heat for 4–5 minutes a side until crisp and cooked through.\u003c\/li\u003e\n\u003cli\u003eSnip into bite-size pieces.\u003c\/li\u003e\n\u003cli\u003eFill each lettuce leaf with a spoon of rice, some pork, a dab of ssamjang and a slice of garlic, then fold and eat in one go.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The fermented, citrusy paste cuts straight through the richness of the belly.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CHAMCHAM SAUCE","offers":[{"title":"Default Title","offer_id":44584037810218,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chamcham-green-chilli-ssamjang-265g-front.png?v=1792876603"},{"product_id":"chamcham-honey-pepper-ganjang-all-purpose-korean-soy-glaze-265g","title":"CHAMCHAM - Honey Pepper Ganjang | All-Purpose Korean Soy Glaze | 265g","description":"\u003ch2\u003eThe gateway bottle\u003c\/h2\u003e\n\u003cp\u003eEvery range has one bottle that does the most work, and for ChamCham this is it. No heat, no fuss, no learning curve — just a sticky, peppery Korean soy glaze that turns a weeknight into something you'd serve guests. It's the one to hand someone who says they don't like spicy food, right before they get hooked on the rest of the shelf.\u003c\/p\u003e\n\u003cp\u003eGluten free, made in Melbourne with Australian pure honey and Korean pear. Marinate with it, glaze with it, stir-fry with it, dip in it.\u003c\/p\u003e\n\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eRich soy first — rounded, not salty-sharp, because gluten-free soy does the base and the honey immediately softens the edges. Then pear and plum syrup bring a clean fruit sweetness, with mirin and garlic humming underneath. The finish is all cracked black pepper: aromatic, warming, faintly floral. Sticky enough to lacquer, balanced enough to drink. (Don't.)\u003c\/p\u003e\n\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eGalbi and bulgogi — this is what it was born for. Chicken thighs on the grill. Pork belly. Steak. Lamb. Brushed onto salmon in the last few minutes so it caramelises without burning. Japchae. Fried rice. Noodles. Tofu. Dumplings. Roast veg. Tteokgalbi.\u003c\/p\u003e\n\n\u003ch3\u003eIn the bottle\u003c\/h3\u003e\n\u003cp\u003eDark mahogany, glossy, thickened just enough to cling to a brush and coat the back of a spoon. Fine black pepper specks throughout. Heat is \u003cstrong\u003eCool As · 0\/11\u003c\/strong\u003e — this is peppery warmth, not chilli. Nobody at the table will complain.\u003c\/p\u003e\n\n\u003ch2\u003eWhy it's on our shelf\u003c\/h2\u003e\n\u003cp\u003eBecause a gluten-free glaze that's this good is genuinely hard to find, and because it's made with real honey and real pear instead of caramel colour and a wish. Handmade in Port Melbourne by a chef who used to supply his parents' sushi shop with the same standard of sauce.\u003c\/p\u003e\n\u003cp\u003eSee the full range at \u003ca href=\"\/en-nz\/collections\/chamcham-sauce\"\u003eChamCham Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Gluten free soy sauce [water, soybeans, rice, salt, alcohol], Australian pure honey, pear juice, mirin, plum syrup, garlic, ginger, spring onion, black pepper, xanthan gum, L-glutamine sodium salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soybean. Manufactured on equipment that also processes products containing eggs, nuts, milk, wheat, sesame, sulphites, shellfish and fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free. Vegetarian. Nut-free. (Contains honey — not vegan.)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e No heat — just peppery (Cool As · 0\/11)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 265g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Melbourne, Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients and allergen information can change — always check the physical label before eating.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/125_delight-blowtorch-brulee.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe gateway bottle: rich soy, pear and plum sweetness, and a cracked-pepper finish with zero chilli. Season beef short ribs with \u003ca href=\"\/en-nz\/products\/chuds-bbq-spg-salt-pepper-garlic-seasoning-8-3oz\"\u003eChuds BBQ SPG\u003c\/a\u003e, marinate them in this for galbi, then grill hot and brush on more as they caramelise. For the chilli crowd, put a jar of \u003ca href=\"\/en-nz\/products\/dc-cartel-the-original-1983-crispy-chilli-oil-268g\"\u003eDC Cartel Crispy Chilli Oil\u003c\/a\u003e on the table. Easy money.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Honey Pepper Galbi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThin-cut, quick-cooked, gone in minutes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg LA-cut (flanken) beef short ribs; ½ cup ChamCham Honey Pepper Ganjang; 2 spring onions, sliced; 1 tbsp toasted sesame seeds.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMarinate the ribs in ⅓ cup of the glaze in the fridge for 2–4 hours.\u003c\/li\u003e\n\u003cli\u003eGrill over hot coals for 2–3 minutes a side, brushing on the remaining glaze in the last minute.\u003c\/li\u003e\n\u003cli\u003eScatter with spring onion and sesame and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Thin-cut ribs cook fast, so the glaze caramelises before it has a chance to burn.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CHAMCHAM SAUCE","offers":[{"title":"Default Title","offer_id":44584038072362,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chamcham-honey-pepper-ganjang-265g-front.png?v=1792876602"},{"product_id":"chamcham-hot-bae-korean-pear-hot-sauce-148ml","title":"CHAMCHAM - Hot Bae | Korean Pear Hot Sauce | 148ml","description":"\u003ch2\u003eThe hot sauce that beat the Americans at their own show\u003c\/h2\u003e\n\u003cp\u003eA small Melbourne outfit took a pear-based Korean hot sauce to the \u003cstrong\u003eNew York Hot Sauce Expo in 2024\u003c\/strong\u003e — the spiritual home of the entire hot sauce industry — and walked out with \u003cstrong\u003e2nd Place\u003c\/strong\u003e. Then it took \u003cstrong\u003e1st Place at the International Flavor Award in 2025\u003c\/strong\u003e for good measure.\u003c\/p\u003e\n\u003cp\u003e\"Bae\" (배) is Korean for pear. That's the whole trick, and it's a good one.\u003c\/p\u003e\n\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eIt opens sweet and properly fruity — Australian pear and Korean pear puree, not sugar syrup pretending. Then the floor drops into umami: fermented chilli paste, shiitake, yeast extract, soy, all layering up thick and savoury. Heat comes in third and stays interesting the whole way down, more of a slow bloom than a slap. Rice wine vinegar keeps the back end bright so you actually want another mouthful.\u003c\/p\u003e\n\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eFried chicken. Pizza. Burgers and hot dogs. Tacos. Scrambled eggs. Mac and cheese. Wraps. Noodles and rice bowls. Seafood. BBQ meats. Stir it through mayo and you've got a spicy aioli in ten seconds. One reviewer eats it on cheese and crackers, which sounds odd until you try it.\u003c\/p\u003e\n\n\u003ch3\u003eIn the bottle\u003c\/h3\u003e\n\u003cp\u003eBurnt orange-red, medium bodied — pourable with a bit of cling, flecked with chilli. Drizzles properly instead of glugging. Heat sits at \u003cstrong\u003eHub Heat 5\/11\u003c\/strong\u003e: medium-high, fruit-forward, builds across a few bites and settles into a warm hum.\u003c\/p\u003e\n\n\u003ch2\u003eWhy it's on our shelf\u003c\/h2\u003e\n\u003cp\u003eWe taste a lot of hot sauce and most of it is chasing Scovilles. This one is chasing flavour and it caught it — twice, on two continents, in front of judges. Handmade in Port Melbourne in small batches.\u003c\/p\u003e\n\u003cp\u003eSee the full range at \u003ca href=\"\/en-nz\/collections\/chamcham-sauce\"\u003eChamCham Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Australian pear, Korean pear puree, rice wine, red pepper paste [red pepper powder, corn syrup, water, salt, onion, garlic, wheat flour, soybean powder, alcohol, glutinous rice, soybean], red pepper powder, red chilli, soy sauce, rice wine vinegar, garlic, ginger, black pepper, onion, yeast extract, capsicum oleoresin, shiitake mushroom, xanthan gum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soybean and wheat. Manufactured in a facility that also processes products containing eggs, nuts, sesame, sulphites, shellfish and fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Vegan. Dairy-free. Nut-free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 148ml\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Melbourne, Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients and allergen information can change — always check the physical label before eating.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/204_delight-cheese-hotdog.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eBae is Korean for pear, and that's the trick: fruity up front, a deep umami middle, then heat that blooms instead of slapping you. Shake it over fried chicken made with \u003ca href=\"\/en-nz\/products\/atomic-chicken-original-southern-fried-chicken-coating\"\u003eAtomic Chicken Original Southern Fried Chicken Coating\u003c\/a\u003e, or splash it over hot dogs piled with \u003ca href=\"\/en-nz\/products\/mitchs-preserves-sweet-mustard-pickles\"\u003eMitch's Preserves Sweet Mustard Pickles\u003c\/a\u003e. Small bottle, big haul, no customs declaration.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Hot Bae Loaded Hot Dogs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTen-second aioli, ten-minute dinner.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 6 frankfurts or smoked sausages; 6 hot dog rolls; ⅓ cup mayonnaise; 2 tbsp ChamCham Hot Bae; 1 cup shredded cabbage.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the franks over medium heat for 6–8 minutes, turning, until blistered and hot right through.\u003c\/li\u003e\n\u003cli\u003eStir the Hot Bae through the mayo.\u003c\/li\u003e\n\u003cli\u003eToast the rolls, add cabbage and a frank, then drizzle with the spicy aioli.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Mixing the sauce through mayo softens the heat while keeping all that pear and umami.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CHAMCHAM SAUCE","offers":[{"title":"Default Title","offer_id":44584038432810,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chamcham-hot-bae-korean-pear-hot-sauce-148ml-front.png?v=1792876602"},{"product_id":"chamcham-kimchi-relish-crunchy-korean-relish-250g","title":"CHAMCHAM - Kimchi Relish | Crunchy Korean Relish | 250g","description":"\u003ch2\u003eNot kimchi in a jar. Something better behaved.\u003c\/h2\u003e\n\u003cp\u003eKimchi is fantastic and kimchi is also a commitment — it's loud, it takes over the fridge, and it doesn't always play nicely with what's on the plate. This is the fix. ChamCham built a relish around a proper kimchi base (73% cabbage), then brought in green apple and radish to keep it crisp and bright.\u003c\/p\u003e\n\u003cp\u003eThe result enhances your food instead of shouting over it. One customer went through two jars in a week and learned to bake sourdough purely so she had something else to put it on. We're not going to pretend that's normal, but we understand it.\u003c\/p\u003e\n\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eTangy and clean off the top — rice vinegar and green apple doing the work. Underneath sits a deep savoury base: fermented cabbage, anchovy extract and gluten-free soy giving it a proper umami floor that most relishes never get near. Plum syrup rounds it. Sesame and chilli flake trail off the back with a gentle warmth. It finishes crisp rather than sour.\u003c\/p\u003e\n\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eBBQ meats — brisket, sausages off the sizzle, pulled pork. Burgers and hot dogs. Toasties and tuna melts. A cheeseboard. Fried eggs on rice. Ramen. Grain bowls. Tacos. Cold cuts. Pizza, apparently, and we're not arguing.\u003c\/p\u003e\n\n\u003ch3\u003eIn the jar\u003c\/h3\u003e\n\u003cp\u003eRusty red-orange, chunky and wet, shot through with visible cabbage and radish. Genuine crunch — it holds texture instead of collapsing into mush. Heat sits at \u003cstrong\u003eHub Heat 2\/11\u003c\/strong\u003e: mild, warm, family-safe.\u003c\/p\u003e\n\n\u003ch2\u003eWhy it's on our shelf\u003c\/h2\u003e\n\u003cp\u003eBecause a good relish is the most underrated thing on a BBQ table, and because this one is handmade in Port Melbourne with real kimchi rather than vinegar and red food dye. It's the jar that quietly disappears fastest.\u003c\/p\u003e\n\u003cp\u003eSee the full range at \u003ca href=\"\/en-nz\/collections\/chamcham-sauce\"\u003eChamCham Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Kimchi [cabbage (73%), radish, red pepper powder, garlic, fish sauce, salt, sugar, spring onion, onion, ginger, leek, xanthan gum], radish, green apple, rice vinegar, gluten free soy sauce [water, defatted soybeans, salt, rice, alcohol], anchovy extract, red pepper flake, plum syrup, sesame, yeast extract, L-glutamate salt, spices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains fish, soy and sesame. Produced in a facility that also processes products containing eggs, nuts, dairy, shellfish, molluscs and sulphites.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free. Nut-free. (Contains fish sauce and anchovy — not vegetarian or vegan.)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild (Hub Heat 2\/11)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Melbourne, Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients and allergen information can change — always check the physical label before eating.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/178_joyful-tossing-coleslaw.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eKimchi with better manners: crunchy cabbage, green apple and radish, tangy and savoury without taking over the plate. Pile it onto a brisket roll seasoned with \u003ca href=\"\/en-nz\/products\/meat-church-holy-cow-bbq-rub\"\u003eMeat Church Holy Cow\u003c\/a\u003e, add a drizzle of \u003ca href=\"\/en-nz\/products\/bbq-mafia-mobster-bbq-sauce-375ml\"\u003eBBQ Mafia Mobster BBQ Sauce\u003c\/a\u003e, and watch the jar keep sneaking back for seconds. Sausages off the barbie will happily take the rest.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Kimchi Relish Pulled Pork Toastie\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe toastie that went to finishing school.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 slices sourdough; 2 tbsp butter, softened; 100g grated cheddar; 4 tbsp ChamCham Kimchi Relish; 100g leftover pulled pork or ham.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eButter one side of each slice of bread.\u003c\/li\u003e\n\u003cli\u003eBuild two sandwiches, buttered sides out, with cheese, relish and pork.\u003c\/li\u003e\n\u003cli\u003eCook on a flat-top or pan over medium heat for 3–4 minutes a side, pressing down, until golden and melted.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e The tangy crunch of the relish cuts through the melted cheese and rich pork.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CHAMCHAM SAUCE","offers":[{"title":"Default Title","offer_id":44584038531114,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chamchamsaucekimchirelish.png?v=1792874953"},{"product_id":"chamcham-tiger-crunch-korean-chilli-salt-120g","title":"CHAMCHAM - Tiger Crunch | Korean Chilli Salt | 120g","description":"\u003ch2\u003eThe sprinkle that lives next to the stove\u003c\/h2\u003e\n\u003cp\u003eEvery kitchen has one jar that never makes it back into the cupboard. This is a strong candidate. Tiger Crunch is a Korean chilli salt built for finishing — sea salt, gochugaru, toasted sesame and dried lemon with actual crunch to it, so it adds texture as well as flavour.\u003c\/p\u003e\n\u003cp\u003eIt's the cheapest way into the ChamCham range and the one people come back for. The reviews are almost entirely people who bought it at a market, ran out, and went looking for more.\u003c\/p\u003e\n\n\u003ch3\u003eThe flavour\u003c\/h3\u003e\n\u003cp\u003eSalt and Korean chilli lead — bright, fruity gochugaru rather than blunt cayenne fire. Toasted white and black sesame bring a nutty warmth, shallot and garlic add savoury depth, and dried lemon lifts the whole thing at the finish so it doesn't just taste salty. Raw sugar and yeast flake round the edges. It tastes like a seasoned crumb, not a spice powder.\u003c\/p\u003e\n\n\u003ch3\u003ePerfect on\u003c\/h3\u003e\n\u003cp\u003eHot chips and wedges. Fried eggs. Roast potatoes. Grilled corn. Popcorn. Avocado toast. Steak, straight off the rest. Fried chicken. Pizza. Pasta. Rice bowls. Roast veg. Through schnitzel crumb. Over cream cheese on toast. Honestly — anything flat that needs waking up.\u003c\/p\u003e\n\n\u003ch3\u003eIn the jar\u003c\/h3\u003e\n\u003cp\u003eCoarse and crunchy, brick-red flecked with black and white sesame and pale shallot. Not a fine powder — you'll feel it. Heat sits at \u003cstrong\u003eHub Heat 5\/11\u003c\/strong\u003e: medium, and completely under your control depending on how heavy your hand is.\u003c\/p\u003e\n\n\u003ch2\u003eWhy it's on our shelf\u003c\/h2\u003e\n\u003cp\u003eA jar that improves nearly everything you cook — one of the most useful things in this range. Handmade in Port Melbourne. Vegan and gluten free, so it can sit on any table.\u003c\/p\u003e\n\u003cp\u003eSee the full range at \u003ca href=\"\/en-nz\/collections\/chamcham-sauce\"\u003eChamCham Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sea salt, Korean chilli flakes, black pepper, raw sugar, shallot, garlic, white sesame seeds, black sesame seeds, spices, dried lemon, yeast flake.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains sesame. Manufactured in a facility that also processes products containing eggs, nuts, milk, wheat, sesame, sulphites, shellfish and fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten-free. Vegan. Nut-free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Medium (Hub Heat 5\/11)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 120g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handmade in Melbourne, Australia.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients and allergen information can change — always check the physical label before eating.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/242_wide-eyes-cheese-fries.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eA Korean chilli salt with actual crunch: gochugaru, toasted sesame and dried lemon that taste like a seasoned crumb. It lives next to the stove. Shake it over hot chips fried in \u003ca href=\"\/en-nz\/products\/carnivore-society-beef-tallow-500ml\"\u003eCarnivore Society Beef Tallow\u003c\/a\u003e, or over a steak straight off the rest with a smear of \u003ca href=\"\/en-nz\/products\/tracklements-strong-horseradish-cream\"\u003eTracklements Strong Horseradish Cream\u003c\/a\u003e. Small jar, serious mischief, and it never goes back in the cupboard.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Tiger Crunch Triple-Cooked Chips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eCrunch on crunch. That's the whole plan.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg floury potatoes, cut into thick chips; 1 litre beef tallow or oil for frying; 2 tsp ChamCham Tiger Crunch.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSimmer the chips in salted water for 8–10 minutes until just tender, drain and cool on a rack for 20 minutes.\u003c\/li\u003e\n\u003cli\u003eFry at 140°C for 6–8 minutes, then drain and cool again.\u003c\/li\u003e\n\u003cli\u003eFry at 190°C for 3–4 minutes until deep golden, then toss with Tiger Crunch straight away.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Three cooks give a fluffy inside and a glassy shell for the chilli salt to cling to.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CHAMCHAM SAUCE","offers":[{"title":"Default Title","offer_id":44584038629418,"sku":null,"price":13.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/chamcham-tiger-crunch-korean-chilli-salt-120g-front.png?v=1792876602"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/chamcham-sauce-brand-logo_280d9087-4314-4255-8555-9969be9569fe.png?v=1792886541","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/chamcham-sauce.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}