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Cooking with Gochujang: Asia's Original Hot Sauce
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About Cooking With Gochujang: Asia's Original Hot Sauce
Product Description Move over, sriracha! Sriracha sauce arrived on the hot sauce scene a few years ago and swept away the competition. Now, the new kid on the hot sauce block is gochujang. Dating back to 17th-century Korea, gochujang is arguably the keystone ingredient in Korean cuisine. Its rich flavor and distinctive, lustrous red color are unmistakable. Unlike many Western chili sauces that have heat and not much else, gochujang begins with hot chilies but combines those chilies with miso and sweet rice to make a rich, complex-tasting paste that has heat, sweetness, and umami all packed into one package. Cooking with Gochuchang will open your eyes to the secret chefs around the world have been discovering―that this traditional Korean ingredient and its myriad off-label uses can transform your kitchen. From eggs to meats, rice to vegetables―and even cocktails―your taste buds will never be the same. From the Back Cover Bon Appetit describes it as "Bold miso meets that stuff in the rooster bootle." The Food Network blog calls gochujang "The next best thing you never ate." Sounds intriguing! What is it? Meet gochujang, a savory hot sauce from Korea. It isn't fiery or in-your-face, it's a chili paste with a complex spicy, sweet, and deep flavor that can give an umami boost to almost any dish. It's also concentrated, so even a tablespoon can add richness and deep flavor to sauces, stews, and marinades. About the Author Naomi Imatome-Yun is the Korean food editor for About.com. Her works appears in USA Today, Yahoo, and Dining Out.
