Gochujang

LONG BEFORE IT seemed every tasty food was hyperbolically labeled "crack," chef Sohui Kim started spreading her morning biscuits with a substance it's hard to say no to: butter mixed with honey and a big dollop of gochujang, aka Korean chili paste.

Read whole article via www.wsj.com

Tags: Asian, Flavor Trends, SaucesSource: www.wsj.com

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