How much do different brands of gochujang vary as far as spiceness and thickness/concentration?
Ive only tried one brand, cuz it tends to last me quite a while. I see some recipes calling for like 1/4 cup of the stuff. In ratio, it's typically like half of the sauce is gochujang. And that seems like a ton to me... I don't have like a crazy spicy tolerance. But I mean, I can handle a bit of spice. I was wondering if different brands are more or less spicy, or more or less "concentrated"? Or are these dishes just pretty spicy? Lmao.
[link] [comments]
from AskCulinary https://ift.tt/2Jd01kx
Comments
Post a Comment