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[QUESTION] What are your favorite spices to use in soups?
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Fermented and spicy - how about some gochujang? It's like miso, but a Korean version with chili. Mix it with some good sesame oil and a splash of rice vinegar to lighten it up. Then put it with the tuna in your onigiri like you would the mayo. It's already salty, so no need to add salt.
Gochuhang really isn't like miso except in that they're both fermented pastes. It is delicious, however.
If any readers have a Korean grocery near them, the Korean domestic brands not only look and taste 10x better, they have all kinds of fun flavors.
This being one of them!
I do, but the labels all being in Korean is very overwhelming. Do you have any advice for navigating? I’m pretty adventurous so if need be I can just grab a few and roll the dice. I just hate to be wasteful
I feel so dumb lol how could I have forgotten about gochujang, I use it like four times a week. Thanks!