It was a gochujang-based sauce that I made myself - and that blows Sriracha away - so how was it wrong?Wrong hot sauce
It was a gochujang-based sauce that I made myself - and that blows Sriracha away - so how was it wrong?
C'mon. Fess up. You thought it was Sriracha.the you made it yourself part :awe:
Vote for ban.
I had a chicken karaage burrito bowl with rice, black chili mayo, sriracha, cabbage, cilantro, and guacamole. So good!
KT
It was a gochujang-based sauce that I made myself - and that blows Sriracha away - so how was it wrong?
Seriously, give that sauce a shot. It has depth AND width. It will surprise you.Too one dimensional. Quick burn then nothing.
this is my favorite kind of spicy
https://en.wikipedia.org/wiki/Doubanjiang
We were doing the same thing for a while. But straight gochujang has a funk to its finish that isn't all that pleasant (probably the fermented soybeans). This sauce eliminates the funk and turns it into something awesome.That sauce looks tasty. We just use straight gochujang for bibimbap but I might have to try that sauce.