Spicy Korean “Mixed Rice” with sesame, carrots and spinach
The key component of this meal is gochujang—a deep red, spicy and immensely flavorful sauce made from Korean chiles and fermented miso. Fry an egg and slide it on top and you’ll swear you’re in your favorite Korean restaurant.
Loaded with carrots, shiitake mushrooms, zucchini and spinach
Medium grain white rice
Chiles provide cardiovascular and immunity benefits
4-year shelf life
Made in Maine
Good To-Go was founded by Jennifer Scism, accomplished chef and long-time co-owner of Annisa, a nationally recognized restaurant in New York’s Greenwich Village. Jen’s career has long been focused on the importance of good food. She has cooked at NY Times 4-star rated restaurants, traveled to over 20 countries studying regional foods, and has beaten the Iron Chef, Mario Batali, on the TV Food Network’s Iron Chef program. It’s safe to say she knows good food. She also loves adventure. With her husband and Good To-Go’s co-founder, David Koorits, the two enjoy exploring the backcountry with pole, pedal, paddle and feet.
Every meal is handmade by chefs whose focus is creating the most delicious meals, to be enjoyed wherever your adventures take you.