Cooking with Gochujang: Asia's Original Hot Sauce

Nonfiction, Food & Drink, Herbs & Spices
Cover of the book Cooking with Gochujang: Asia's Original Hot Sauce by Naomi Imatome, Countryman Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Naomi Imatome ISBN: 9781581576450
Publisher: Countryman Press Publication: September 15, 2014
Imprint: Countryman Press Language: English
Author: Naomi Imatome
ISBN: 9781581576450
Publisher: Countryman Press
Publication: September 15, 2014
Imprint: Countryman Press
Language: English

Move over, sriracha!

Sriracha sauce arrived on the hot sauce scene a few years ago and swept away the competition. Now, the new kid on the hot sauce block is gochujang.

Dating back to 17th-century Korea, gochujang is arguably the keystone ingredient in Korean cuisine. Its rich flavor and distinctive, lustrous red color are unmistakable. Unlike many Western chili sauces that have heat and not much else, gochujang begins with hot chilies but combines those chilies with miso and sweet rice to make a rich, complex-tasting paste that has heat, sweetness, and umami all packed into one package.

Cooking with Gochuchang will open your eyes to the secret chefs around the world have been discovering—that this traditional Korean ingredient and its myriad off-label uses can transform your kitchen. From eggs to meats, rice to vegetables—and even cocktails—your taste buds will never be the same.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Move over, sriracha!

Sriracha sauce arrived on the hot sauce scene a few years ago and swept away the competition. Now, the new kid on the hot sauce block is gochujang.

Dating back to 17th-century Korea, gochujang is arguably the keystone ingredient in Korean cuisine. Its rich flavor and distinctive, lustrous red color are unmistakable. Unlike many Western chili sauces that have heat and not much else, gochujang begins with hot chilies but combines those chilies with miso and sweet rice to make a rich, complex-tasting paste that has heat, sweetness, and umami all packed into one package.

Cooking with Gochuchang will open your eyes to the secret chefs around the world have been discovering—that this traditional Korean ingredient and its myriad off-label uses can transform your kitchen. From eggs to meats, rice to vegetables—and even cocktails—your taste buds will never be the same.

More books from Countryman Press

Cover of the book Explorer's Guide San Diego: A Great Destination (Second Edition) (Explorer's Great Destinations) by Naomi Imatome
Cover of the book Hidden Waters of New York City: A History and Guide to 101 Forgotten Lakes, Ponds, Creeks, and Streams in the Five Boroughs by Naomi Imatome
Cover of the book Eat Dat New Orleans: A Guide to the Unique Food Culture of the Crescent City (Up-Dat-ed Edition) by Naomi Imatome
Cover of the book The Baking Soda Companion: Natural Recipes and Remedies for Health, Beauty, and Home (Countryman Pantry) by Naomi Imatome
Cover of the book Bread-Free Bread: Amazingly Healthy Gluten-Free, Grain-Free Breads, Muffins, Cookies & More by Naomi Imatome
Cover of the book The Typewriter Revolution: A Typist's Companion for the 21st Century by Naomi Imatome
Cover of the book Vintage Pies: Classic American Pies for Today's Home Baker by Naomi Imatome
Cover of the book Explorer's Guide 50 Hikes Around Anchorage by Naomi Imatome
Cover of the book Explorer's Guide Ozarks: Includes Branson, Springfield & Northwest Arkansas (Second Edition) (Explorer's Complete) by Naomi Imatome
Cover of the book A World of Noodles by Naomi Imatome
Cover of the book An Old-Fashioned Christmas: Sweet Traditions for Hearth and Home by Naomi Imatome
Cover of the book Skillet & Sheet Pan Suppers: Foolproof Meals, Cooked and Served in One Pan (Best Ever) by Naomi Imatome
Cover of the book The Log Cabin: An Illustrated History by Naomi Imatome
Cover of the book Seashells by Naomi Imatome
Cover of the book Fast to the Table Freezer Cookbook: Freezer-Friendly Recipes and Frozen Food Shortcuts by Naomi Imatome
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy