I have an unpopular opinion and I don’t care who hears it. I HATE Sriracha. Actually, I don’t even know if the word hate truly coveys the way I feel about it. I may be one of the only people who hasn’t joined the Sriracha worship cult, but there it is. It’s just hot. And garlicky. Usually two descriptors I can get behind, but in Sriracha there are no undertones, only overtones. No nuance. I just don’t get it. So, don’t put it in my mayo, don’t squirt it on my taco and, for goodness sake, don’t drizzle it over my parfait. Just don’t.
My spicy condiment of choice is Gochujang. It’s kind of my childhood ketchup. We put it in or on almost everything. Gochujang is a fermented chili paste that is the backbone of many Korean dishes. It’s been around for hundreds of years and is just now gaining fans with the American palate. It’s popularly known as the finish on Korean bibimbap and it’s what gives Korean Fried Chicken its amazing ZING (more on those dishes later on the blog.) Yes, Gochujang has heat, but it’s a sweet heat that’s not at all overwhelming and doesn’t hijack your mouth. It has a depth of flavor that enhances and adds body and interest to almost any dish. To sum up: Sriracha will blow your palate. Gochujang will blow your mind! Although, call me old fashioned, but I still probably wouldn’t put it on ice cream.
One of my favorite ways to use Gochujang, and a great gateway dish to introduce the condiment to your palate, is in this Gochujang Glazed Salmon (Read more…)