A pasta sauce made with only plant-based ingredients and Korean gosari (bracken) oil is sending a pleasant shock wave in the culinary scene at home and abroad. Gosari and onion are the heroes in the pasta sauce. The main ingredients are fried with Vietnamese chili peppers mixed with plant-based seasonings such as oak mushroom powder and water, black pepper and salt. Starch is then added to the mixture to make it thick. Garlic is added at the end for extra flavor. Gosari is rich in fiber, which not only helps remove toxins, but is also free of fatty acids. It has half the total calories of other pasta sauces. Bad Carrot's Gosari Oil Pasta has all of the above benefits. Each package contains one serving, so consumers can cook it quickly anywhere. It takes only 1 minute and 30 seconds to prepare the meal by adding the thawed sauce to the cooked pasta noodles. The sauce can also be added to tteobokki (stir-fried rice cake), ramyeon (instant noodles), yukhoe (beef tartare) and risotto. It is great for both vegans and vegetarians. 

“I was surprised by the video. I didn’t expect that foreign nationals would find Korean gosari to be so tasty. Because of the unique smell of gosari, I thought that non-Koreans would not find it to their liking. Based on the popularity of gosari, I think there is a good possibility of marketing other Korean namul (salad). It is tasty without meat, and it is even better because it is healthy. We will be able to promote Korean ingredients even more," said one of the Korean reviewers.

Bad Carrot was founded on March 31, 2022. "I have always believed that cooking is the best way for me to express my thoughts and intentions," Kim said. Kim studied traditional Korean cuisine in high school. The young entrepreneur learned how to cook kimchi, gochujang (red chili paste), tteok (rice cake) and other traditional Korean foods. Kim went on to study culinary arts at a university. During her college years, Kim traveled to the western and eastern regions of the United States for about six months. Kim cooked bibimbap on the spot, adapting it to local tastes, as the head chef of Bibimbap Backpackers. In the first year of operation, 20,000 units of Gosari Pasta Sauce were sold. Her revolutionary vision to save the earth with Gosari Oil Pasta Sauce, which has more sensational flavors than other vegan products and deep flavors from vegetables, has taken its first successful step. 

Gosari by Bad Carrot opened in Mangwon-dong, Seoul on February 3. The restaurant specializes in the Gosari Oil Pasta Sauce. Kim communicates with consumers in real time, face to face. It has a seating capacity of 10. It serves only Gosari pasta dishes made with Bad Carrot's Gosari Oil Pasta Sauce. Two toppings can be chosen from 15 vegetables: potato, tomato, kabocha, sweet potato, shitake mushroom, eggplant, cabbage, bell pepper, broccoli, winter cabbage, salt sand spurry, spinach, zucchini, chamnamul (short-fruit pimpinella salad), and baby sesame leaves. Choose two toppings from the 15 vegetables to create a dish that best complements the gosari sauce with the most appropriate cooking method.

Bad Carrot's second product, Gosari Noodle Tteokboki, is a bridge product for those who are not sure about the Gosari Oil Pasta Sauce. Garlic and sugar are added to the Gosari Oil Pasta Sauce. "Vegetables alone are enough to create great flavors. I am not a vegan. But I enjoy vegetarian food once a week. Because I was not a vegan, I was able to make a result like this," Kim said. The young CEO is trying to go one step further by developing the Gosari Cup Noodle. This is the final goal of her Gosari series. The cup noodle will be launched in September. Kim is working with the Korea Food Research Institute in Iksan to develop a room-temperature food to turn the liquid sauce into powder. They are also working on ways to distribute Gosari Oil Pasta Sauce at room temperature, as it is currently distributed through a cold storage system. Kim is also developing other sauces using ginger, etc. Kim Je-eun, the CEO of Bad Carrot, said, "I love rediscovering vegetables that we take for granted. Kim shows no signs of slowing down in her quest for a "vegetable revolution" to make our tables more humane and environmentally friendly.