INGREDIENTS

• 8 oz chickpea hummus
• 1 fl-oz Kogi Serrano Chili Sauce
• 3 oz crispy pita chips
• 1 tsp pickled serrano pepper, sliced

DIRECTIONS

1. Blend hummus with Serrano Chili Sauce until mixed together.
2. Serve with crunchy pita chips or vegetables for dipping.
3. Garnish with pickled serrano pepper slices.

Kogi Serrano Chili
Item #20903

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS

• 6 ea Pork Jiaozi, panko crusted, fried
• 2 fl-oz Kogi Salsa Roja
• 8 fl-oz Kogi Secret Weapon Slaw

PORK JIAOZI

• 1 lb ground Pork
• 2 fl-oz Kogi OG Kalbi Sauce
• 2 fl-oz minced, Shiitake mushrooms
• 1 tbsp minced, Fresno red chili
• 1 tsp toasted, Sesame seeds
• 1 ea Egg
• 2 fl-oz toasted, Panko bread crumbs
• 1 tbsp minced, Green onion
• 24 ea Wonton wrappers

SECRET WEAPON SLAW

• 4 oz cole slaw
• 2 oz Kogi secret weapon sauce

DIRECTIONS

1. Combine the Pork Jiaozi ingredients in a large mixing bowl and blend well.
2. Let set in refrigerator for at least one hour. Place twelve wonton wrappers down on prep table.
3. Spoon one tablespoon of filling into center of each wrapper.
4. Wet edges of the wrappers with warm water and place another wrapper on top.
5. Seal edges with a fork. Let Jiaozi set for one hour.
6. Bread with standard breading system of seasoned flour, milk wash and panko break crumbs.
7. Deep try Jiaozi until golden brown and internal temperature reaches 165F.
8. Place on serving vessel along with secret weapon slaw, drizzle with salsa roja and serve!

INGREDIENTS

• 1 ea sesame seed bun, toasted
• 2 tablespoon serrano chili mustard
• 1 ea grilled, beef patty
• 2 ea slices, cheddar cheese
• 2 oz cooked, chopped, jalapeno sausage
• 2 ea marinated, cooked, kalbi smoked bacon
• 4 ea slices, grilled onion
• 4 ea slices, house-made pickle
• 2 ea slices, tomato
• 1 ea fresh lettuce leaves

SERRANO CHILI MUSTARD

• 8 fl-oz Kogi serrano chili sauce
• 8 fl-oz brewpub style mustard

DIRECTIONS

1. Spread crown of toasted bun and heel with serrano chili mustard.
2. Top with grilled beef burger, cheddar cheese, jalapeno sausage, kalbi marinated bacon, grilled onion, house-made pickles, tomato and lettuce.
3. Place crown on top, and serve with your choice of sides.

SERRANO CHILI MUSTARD

1. Place ingredients in small mixing bowl and blend well. Label, date and refrigerate.

Kogi Serrano Chili Sauce
Item #20903

Kogi Kalbi Marinade 
Item #20905

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS

• 1 ea white fish fillet, beer battered and fried
• 2 oz fried crispy, french fries
• 2 oz cole slaw
• 1 ea lemon wedge
• 4 fl-oz serrano chili aioli

SERRANO CHILI AIOLI

• 4 fl-oz Kogi serrano chili sauce
• 4 fl-oz signature garlic aioli

DIRECTIONS

1. Batter and fry fish and french fries in 350˚F oil until cooked.
2. Drain and place on plate with ramekin of serrano aioli, serve warm with coleslaw and lemon wedge

SERRANO CHILI AIOLI

1. Place ingredients in small mixing bowl and blend well. Label, date and refrigerate.

Kogi Serrano Chili Sauce
Item #20903

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS

• 8 oz calamari rings and tentacles
• 2 tablespoon rice wine
• 2 tablespoon peanut oil
• 1/2 cup sliced, baby corn
• 2 tablespoons scallions
• 4 fl-oz Kogi secret weapon sauce
• 2 tablespoon sliced, fresno pepper or birds eye chili

DIRECTIONS

1. Place rings and tentacles in a bowl with rice wine. Leave for 15 minutes and strain.
2. Put in a large wok or large heavy-based frying pan over medium head and when it’s hot add the peanut oil.
3. Add the sliced corn and scallions and stir-fry for 2 minutes straight. Remove and reserve.
4. When pan is hot again, add the drained squid and stir-fry until the squid turns opaque, about 1-2 minutes.
5. Add reserved corn, scallions and the secret weapon sauce and stir fry for about 30 seconds or so, until hot. Garnish with pepper to taste, and serve!

Kogi Secret Weapon Sauce
Item #20907

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS

• 1 ea side split hot dog
• 1 tablespoon butter
• 1 tablespoon sriracha aioli
• 2 tablespoon salsa roja
• 1 ea grilled, hot dog
• napa ponzu slaw

SRIRACHA AIOLI

• 2 fl-oz sriracha
• 1 fl-oz mayonnaise

DIRECTIONS

1. Spread bun on each side with butter. Place on grill to toast.
2. Remove hot dog from water and place on grill with bun. Remove bun from grill and spread each side with sriracha aioli.
3. Drizzle each side with Kogi salsa roja. Remove hot dog from grill to bun. top with napa ponzu slaw and serve!

SRIRACHA AIOLI

1. Combine ingredients in a bowl and mix together. label with date, and refrigerate.

Kogi Salsa Roja
Item #20919

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS

• 6 ea bias cut, toasted crostini
• 6 tablespoon serrano chili aioli
• 6 ea thick cut, cooked smoked bacon, diced 2″
• 6 ea fried oysters
• 6 ea sliced, cherry tomato
• 6 teaspoon microgreens

SERRANO CHILI AIOLI

• 4 fl-oz Kogi serrano chili sauce
• 4 fl-oz garlic aioli

DIRECTIONS

1. Spread each crostini with 2 teaspoons of serrano chili aioli evenly.
2. Place one slice of bacon and 1 fried oyster on each. Top with 1 teaspoon chili aioli, 1 slice of cherry tomato and 1 teaspoon of microgreens, and serve!

SERRANO CHILI AIOLI

1. Place ingredients in small mixing bowl and blend well, and label, date and refrigerate.

Kogi Serrano Chili
Item #20903

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS

• 1/2 cup slaw mix
• 1 fl-oz lemon vinaigrette
• 1 fl-oz lime vinaigrette
• 1 ea chicken thighs
• 1 oz pickle juice
• 1 oz buttermilk
• 1/2 cup seasoned flour
• 1 ea brioche rill
• 4 fl-oz serrano chili aioli
• 3 ea bread & butter pickles
• 6 oz tater tots
• 2 oz Kogi salsa roja

SERRANO CHILI AIOLI

• 4 fl-oz Kogi serrano chili sauce
• 4 fl-oz garlic aioli

DIRECTIONS

1. Make citrus slaw by mixing cole slaw mix with lemon and lime vinaigrette.
2. Marinate chicken thighs overnight in pickle juice.
3. Remove and dip in butter milk, remove from butter milk and coat with seasoned flour. Deep fry at 350˚F until minimum internal temperature of 165˚F.
4. Toast roll and brush both sides with serrano chili aioli. Place chicken on top, top with slaw and pickles. Serve with tater tots drizzled with salsa roja.

SERRANO CHILI AIOLI

1. Place ingredients in small mixing bowl and blend well, and label, date and refrigerate.

Kogi Salsa Roja
Item #20919

Kogi Serrano Chili
Item #20903

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS

• 8 oz marinated, grilled, sirloin steak tips
• 2 fl-oz OG Kalbi marinade
• 1 tablespoon toasted sesame oil
• 8 fl-oz cooked jasmine rice
• 8 oz wok charred brussel sprouts

WOK CHARRED BRUSSELS SPROUTS

• 2 oz cooked, chopped bacon
• 8 oz roasted brussel sprouts
• 1 fl-oz toasted sesame oil
• 1 fl-oz wok charred red onion
• 2 fl-oz Kogi Serrano chili sauce

DIRECTIONS

1. Marinate steak tips overnight in kalbi marinade. Drain steak tips and grill over hot char-grill until rare to medium rare.
2. Remove and cool down in refrigerator until needed. Place toasted sesame oil in hot wok, until almost smoking then add steak tips, tossing and charring on all sides.
3. Remove to serving plate on top of hot jasmine rice. Place wok charred brussel sprouts on side.

WOK CHARRED BRUSSELS SPROUTS

1. Cook bacon and reserve grease. Cut brussel sprouts in half lengthwise and toss with bacon grease.
2. Place in hot 350˚F oven for 10-15 minutes. Remove and hold until needed.
3. Add toasted sesame oil to hot wok until smoking. Then add brussel sprouts, red onions and bacon. Toss until sprouts are charred.
4. Remove from heat and add serrano chili sauce.. Toss and serve with steak tips.

Kogi OG Kalbi Marinade
Item #20905

Kogi Serrano Chili
Item #20903

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS

• 5 ea dry pack, jumbo sea scallops
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon extra virgin olive oil
• 1.5 fl-oz Kogi secret weapon sauce
• 1 cup sauteed, garlic spinach

DIRECTIONS

1. Sprinkle sea scallops with salt and pepper. Heat oil in saute pan on medium high heat.
2. Pan sear both sides of scallops until well browned, about 1-2 minutes per side. Cook to a recommended medium rare.
3. Deglaze with Kogi secret weapon sauce and reduce sauce for about 30-60 seconds. Serve scallops and sauce on a bed of garlic spinach.

Kogi Secret Weapon Sauce
Item #20907

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.