These days, the American food scene is being redefined by one powerful flavor trend — Swicy, a blend of sweet and spicy.
From restaurant menus to snack aisles, the combination is everywhere. But what’s truly remarkable is that at the heart of this movement lies a Korean classic: Gochujang.

On Amazon, Sunchang Gochujang ranks among the top-selling sauces. On TikTok, thousands of videos show people mixing gochujang into pasta, rice bowls, or even salad dressings.
It’s not just a passing fad — it’s becoming the new flavor language of America.

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Swicy: The Flavor America Can’t Resist

According to Datassential, as of 2024, about 10% of U.S. restaurant menus feature sweet-and-spicy flavors — up 1.8% from the previous year.
That share is expected to grow by nearly 10% more over the next four years.

What used to be a niche Asian-fusion concept has gone fully mainstream — across burgers, pizzas, chicken, and even desserts.

Industry ARC projects that the global gochujang market will grow at a 6.5% CAGR, reaching $908 million by 2030, with North America accounting for 16% of total sales, second only to Asia-Pacific.

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From Snacks to Drinks: Swicy Takes Over

The snack industry has been the fastest to embrace the trend.
Kettle Brand, in collaboration with New York chef Eric Choi, launched Sweet & Spicy Gochujang Chips — blending the crunch of potato chips with honey’s sweetness and gochujang’s rich heat.

Lay’s followed with Sweet & Spicy Honey Chips, and Trader Joe’s joined in with a limited-edition Hot Honey Popcorn.

Soon, Swicy flavors began dominating restaurant menus as well.
Shake Shack introduced a Korean Gochujang Fried Chicken Burger topped with white kimchi slaw, while Red Robin launched its Hot Honey Series featuring spicy sandwiches, pizzas, and wings.

A survey by Daymon’s Research found that 53% of Gen Z consumers in the U.S. prefer Swicy flavors — confirming that this is no mere trend, but a lasting shift in American palates.

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From Coca-Cola to Spicy Margaritas

The beverage industry is also getting Swicy.
In 2024, Coca-Cola released Coca-Cola Spiced, combining classic cola sweetness with raspberry and warm spices like cinnamon and clove — creating a cozy, spicy twist to a familiar favorite.

In the cocktail world, Spicy Margaritas have become an American staple.
Made with jalapeño or chile-infused tequila and lime, this drink has now evolved — at some New York K-food bars, bartenders use gochujang syrup to add a smoky, umami kick that balances sweetness and heat beautifully.

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K-Sauce Goes Mainstream

At the 2025 National Restaurant Association (NRA) Show, a Korean sauce company introduced its sweetened gochujang base sauce tailored for U.S. consumers — and caught the attention of chefs and distributors alike.

The company’s representative explained:

“We wanted to preserve the deep, fermented taste of traditional Korean sauces but highlight sweetness to suit American preferences.
Our focus now is on B2B — working with restaurants and chefs rather than direct retail.”

This localization strategy — keeping authenticity while emphasizing sweetness — aligns perfectly with America’s Swicy trend.

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Takeaway

“Swicy” is more than just a flavor combination; it’s a cultural fusion point — and a gateway for K-Food’s next global leap.

Gochujang is no longer just a Korean condiment.
It’s becoming an essential ingredient for delivering the sweet heat American consumers crave.

After 265 years of fermentation heritage, Korea’s sauce culture is finding a new home in American kitchens, bars, and grocery aisles.
And at the center of this transformation stands the Swicy Revolution — powered by K-Sauces.