food
GorbinOutOverHere
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Now
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would you add gochujang to a sauce for "sticky Korean chicken"
The sauce is mostly tamari soy sauce and honey
My sous chef is like "no if I wanted to do gochujang I'd make a gochujang paste" but like we have these big jugs of gochujang sauce and like why would you not add even a little to make it an actually korean sauce???
am i crazy, am i bad at cooking, i don't know
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