French here. I’ve bought a kilo of gochujang at some asian grocery store, because I’m vegan and I’m always looking for new ways to make food.
Last night I tried using it. Soy cream+gochujang+pasta, pretty much. It made the saddest piece of food I’ve ever. I expectediittto ne either spicy but really good or sweet but really good, but no, it was terribly disappointing. It had no texture, sure that’s on me. But I’ve made things with no texture that was still good. If I replaced it 1:1 with mustard it would’ve been perfect. It’s not disgusting, it’s not good, it’s sad. And yes I know it probably doesn’t have the same taste as traditional gochujang or something, but just in case I’m talking about Sempio’s Gochujang.
There is a list of things I’ve eaten thatwwas better than this:
-unseasonned pasta.
-Bay leaf (which isn’t even supposestto ne eaten)
-unseasoned brussel sprout.
-any raw vegetable including potatoes.
I just can’t explain it, my roomate agreed all of these food would have made us happier to eat than this.
Please tell me my recipe was just trash and that there is a way to make gochujang good (and vegan).
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