Lovely, again in the mapo tofu/gumbo mold and I’m a fan. The gochujang chilli paste is delightful, gently hot, fruity and a touch sour. I’m going to look to use this more often as a very simple way to inject flavour.
From 1 2 3, pg. 220
Lovely, again in the mapo tofu/gumbo mold and I’m a fan. The gochujang chilli paste is delightful, gently hot, fruity and a touch sour. I’m going to look to use this more often as a very simple way to inject flavour.
From 1 2 3, pg. 220