I never need an excuse to fire up my BBQ. I love cooking over fire and it gets me out of my tiny kitchen. I grill when it is sunny, and when it rains. I don’t mind. I just love to be out there. Over the bank holiday I gathered lots of random stuff from my fridge and cupboard and cooked it. The result was some terrific new recipes, one of which I will share now.
Gojuchang is one of my favourite store cupboard ingredients. A fermented hot paste made from gochugaru (a wonderful Korean red pepper powder which I use a lot too), glutinous rice, fermented soy bean powder, barley malt powder and salt. So far, so mesmerising and confusing, but this is one of the most delicious things that you could have in your kitchen. Hot (but not face melting), rich and deep, I add it to many things. Korean food, of course, but also unexpected things like soups, stews and bolognese. It is perfect for BBQ marinades.
- Click to share on Reddit (Opens in new window)
- Click to share on Twitter (Opens in new window)
- Click to share on Facebook (Opens in new window)
- Click to print (Opens in new window)
- Click to share on Pinterest (Opens in new window)
- Click to share on Tumblr (Opens in new window)
- Click to email a link to a friend (Opens in new window)