Gourmet Traveller (Australia) - - Anatomy Of A Dish -

Jangs, fer­mented mother sauces, are es­sen­tial to Korean cook­ing and gochu­jang, a sweet-hot fer­ment of sweet rice paste and dried red chilli, is a defin­ing com­po­nent of bibim­bap. It’s the gochu­jang that brings the salt, too; serve it on the side and sea­son your other in­gre­di­ents lightly with this in mind.

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