In Korean cuisine, the basis of seasoning is three fermented products, namely: gochujang, fermented bean paste and soy sauce...
You can eat gochujang straight up, mix it into dips, or cook it into soups and stews.
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In Korean cuisine, the basis of seasoning is three fermented products, namely: gochujang, fermented bean paste and soy sauce...
You can eat gochujang straight up, mix it into dips, or cook it into soups and stews.