"The Korean condiment contains fermented soybeans and glutinous rice and is made using gochugaru, a dried Korean red chile ground into flakes. The result is an ultra-special flavor bomb of a paste that boasts a sweet and tangy nose, and spicy, sweet and sour umami flavors. Gochujang is a key ingredient in staple savory Korean dishes such as kimchi, bibimbap, soondubu jjigae and more."
"When used in sweet applications these add depth, richness and flavor. In this recipe, when paired with maple syrup, light brown sugar and ultra-ripe banana, the sweet and sour work together to create a unique caramel-like note. Sweetness also subdues the heat, so that it waves softly and warmly in the back of the throat. This low trickling heat is also complemented by a touch of cinnamon that bounces off the sweet and bitter dark chocolate chunks."
Ultra-ripe bananas have higher sugar content and richer, slightly fermented flavor that pairs well with spicy-sweet condiments. Gochujang contributes fermented umami, sweet-tangy notes and a low, lingering heat that is softened by sugars. Maple syrup and light brown sugar combine with banana to create caramel-like depth. Miso adds saltiness and tang that enhances fermented complexity, while olive oil provides savory grassy notes and fat to unify flavors and ensure moisture. A touch of cinnamon and dark chocolate chunks balance sweet and bitter elements. The resulting loaf is moist, unexpectedly spiced, and suited to autumn baking.
Read at Los Angeles Times
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