Yesterday's surprising find: a little Gochu Jang (~tsp) does a nice job of improving uninspiring Italian tomato sauce. Nothing dramatic, but good.
I am upgrading my opinion of this hack. Today’s lunch for my kid’s birthday was about 1tbsp butter melted in a pan, 1tbsp (maybe a bit less) gochu jang added and mixed in, about a dozen smallish Roma tomatoes sliced into rounds, sautéed until soft, then toss in leftover farfalle from two nights ago, topped with grated Parmesan. Both she and I loved it.
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Re-upping this because I’d forgotten about it and just did it again with even more gochu jang and cherry tomatoes and it remains excellent. Celeste kept asking for more. Probably my best experimental cooking find of 2021.
