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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
Preferably not super sweet, i don't really have a taste for sugar in excess, bonus points if it includes tofu bcs I've been really getting into the groove of using it for tons of new things lately
Attached image so i get more upbears and more recipe suggestions
I've made lentil soup with gochujang. It's very good. Have also made soy strips spiced with it for tortillas/tacos.
Gochujang spiced pan fried taters and grilled veggies are also excellent.
Would probably be great in a marinade for tofu.
Don't have any recipes as I don't really use any, but I'd just use up the paste in everyday cooking and put it into foods that I enjoy.