Have you tried this delightful spicy paste?
I’ve been using gochujang for many years, it has replaced sriracha as my go to spicy sauce both as a cooking ingredient and as a condiment.
Gochujang has a nice depth of flavor while not blasting your palate with a blow torch.
I use it for many Korean dishes, especially wings and pulled pork.
If you’ve tried gochujang, tell us what and how you prepared your dish using it or if you just enjoy it by spooning it out the package.
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