Garde-manger
Meilleur Gochujang pour la cuisine maison
À quoi sert Gochujang, quelles cuisines l’emploient, et où le trouver.
Pourquoi commencer ici
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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