Gaga For Gochujang
Gochujang is a versatile umami flavour bomb: a sweet, salty, fiery red pepper paste made of fermented soybeans, rice and sun-dried red chili pepper flakes. Here are three more delicious ways to use it.
Gochujang Vinaigrette
Illustration by Carmen Jabier.
Whisk equal parts gochujang, sugar, white vinegar, sesame oil and canola oil. Drizzle on a leafy salad just before serving. (Or toss with thinly sliced cucumbers and adjust taste with salt.)
Gochujang Carbonara
Illustration by Carmen Jabier.
Make your classic carbonara sauce, then stir in 1 tbsp gochujang and 1 tsp soy sauce. Toss with udon noodles or a thick-cut pasta, like bucatini. Garnish with thinly sliced green onions and toasted sesame seeds.
Gochujang Grilled Cheese
Illustration by Carmen Jabier.
Stir 1 tbsp each mayo and gochujang with shredded cheese. Spread between slices of bread. Brush outside of sandwiches with mayo. Pan fry until cheese is melted and bread is toasted.
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