(Photos courtesy of Linden Gross, One Stop Writing Shop)

What do you get when Bonta’s CEO, Corey Owens, and Yoli chef and co-owner, Joe Kim, collaborate?

An unexpected new gelato flavor called Doenjang Caramel, based on a core Korean seasoning commonly used in stews, soups, and sauces. You wouldn’t think a thick, salty fermented soybean paste would work in a dessert. You’d be wrong.

Doenjang’s deep, earthy, nutty, and heavy umami (savory) flavor, with its slightly salty kick, complements the gelato’s sweet creaminess so well that Doenjang Caramel has instantly become my new Bonta favorite. Pair it with the salted chocolate, and you’ll thank me. Well, actually, you’ll thank Corey and Joe.

This all started back in April at a Friends of the Children fundraiser, where Joe conducted a kimchi class. Being huge Yoli fans, Corey and his wife had decided to take the class, during which Joe mentioned that he regularly makes kimchi ice cream.

“Why don’t we do something together?” asked Corey.

Joe came up with more than half a dozen Korean-inspired flavors for Corey to try, including the Doenjang Caramel, which recently launched in all Bonta’s stores and on Yoli’s menu. Other options included one featuring Gochujang, a Korean red chili paste, as well as kimchi-mango, which Corey loved and which you’ll likely see in Bonta’s lineup next year.

For now, Bonta has produced 100 gallons of its new Doenjang Caramel gelato. Get it while it’s cold!