Bibimbap made on a bed of jasmine rice, homemade pickled daikon & carrot, sautéed sesame soy bok chet and bok choi greens from the garden, home pickled radish, thinly sliced tenderloin marinated in a homemade ponzu sauce, home fermented hot pink kimchi, farm fresh fried egg with black sesame seeds, and our house aged fermented gochujang.
One of my favorite things of all time to eattime. Gochujang is a miracle condiment that makes every savory dish better.
Not only condiment. You can make great dishes using it. Decades ago when I was a poor student, I made a kind of bolognese with it cause I didn’t have anything else in my fridge, and it turned out so great that I still sometimes make that to this day.