Chimac is a bit of an Irish success story. Couple Sofie Rooney and Garret FitzGerald opened their first fast-casual fried-chicken restaurant in Dublin in 2019 after a trip to Seoul where they fell in love with Korean fried chicken. They became obsessed - their own words - and started frying chicken day and night in their small kitchen to perfect their recipes. 

During the pandemic, they began to bottle their sauces and launched a retail brand that gives people around the world the chance to try bold, Korean fusion flavours.

On the sauce side, they currently have three mainstay products - the Korean Hot Sauce, which packs in gochujang, vinegar and spices; Sriracha Caramel, which marries sweet caramel with fresh garlic and spicy Sriracha; and Korean BBQ sauce, a fresh take on American barbecue flavours funked up with traditional Korean ingredients such as fermented soybeans, brown sugar and a bunch of spices. They also churn out the odd limited-edition goodness from time to time, too.