Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
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
Imma be real, I don't know shit about Korean food (I know, shocking, there's an area I'm less aquatinted with food wise) so my uses for Gochujang are probably sins. I also haven't had any in my house for a couple of years. I will also add, I'm not vegan I'm just vegetarian. But lets go.
So it goes well in beans, and this was my go to. Can't go wrong with it.
I like doing Korean-Mexican fusions. Now I wasn't vegetarian last time I had Gochujang, I would usually do it with chicken, but you have lots of options for alternatives. Chicken isn't particularly flavorful so it's pretty easy to replace
Gochujang mayo was one of the more popular sauces at the restaurant I was chef of. I've heard good things about vegan mayo, but I fucking hate mayo so my opinion on this doesn't matter
I like adding it to Italian red sauces. It's very common for people to put chillis in their red sauce, however Gochujang in red sauce is a very modern, zoomer coded thing. It's tasty tho
Speaking of red sauces, shakshuka. Know it's not vegan because of eggs, but Gochujang is great in shakshuka. I'm sure there's some vegan alternative for the eggs
I have Joanne Molinaro's Korean Vegan cookbook (it's pretty good, would recommend) and she does a pasta all'arribbiata that's using a similar principle. Her husband is Italian so she experiments with Korean Italian fusion lol.
Edit: I read the paragraphs in your post out of order and noticed you mentioned the Korean Italian fusion use lol.
my favourite bit of that book is the intro where she's like "my granddad was a collaborator with the japanese during world war 2" lmao
She's an extremely lib lawyer, so it wasn't too surprising lol.