Ντουλάπι
Καλύτερο Gochujang για μαγείρεμα στο σπίτι
Σε τι χρησιμεύει το Gochujang, ποιες κουζίνες το χρησιμοποιούν και πού να το βρείτε.
Γιατί να ξεκινήσετε εδώ
The deep red paste that makes a Korean stew taste aged: sweet, salty, hot, and a little like a cellar.
Stir it into a braise or thin it with vinegar and sesame oil for a sauce. It burns if you fry it dry and hot. A little sugar or honey is traditional because the paste is already salty.
The tub in the fridge lasts. If it is only ketchup-red and sweet, it is not gochujang. Look for fermented soybean in the ingredients.
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