An amazing recipe!
If you like Korean food – or even Korean-style food – you will know about gochujang. It is the richly sticky, piquant spice paste essential to many Korean stews (jjigae), and of course the deeply sensory, sizzling stone bowl rice dish, bibimbap. It is also often added into the unofficial national South Korean dish, bulgogi.
Its deeply umami, sweet, salty and spicy taste is hard to pin down as it is also about the texture too: authentic gochujang will have a delightful stickiness – perfect for gripping onto and permeating anything in which it is marinated. It is not a drizzling, finishing type of sauce like sriracha, but rather a paste that usually goes into and adds depth to other dishes. But adding a little thinning and sharpening vinegar to a tablespoon of the paste does make a lovely finishing sauce for a stir-fry, noodles, omelettes and other savoury…
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