by pinback » Tue May 09, 2017 7:24 am
Here's my TAKE on gochujang:
Damn, that's tasty! It has an earthier, smokier thing going on than Sriracha, and then after seeing that it uses chili POWDER instead of fresh, I realized where I recognized it: That part of the flavor is very much like New Mexican red chile sauce.
It's nothing like that, of course. It's pasty-er than Sriracha, and also sweeter and not quite as hot. I'd imagine it works best as a cooking ingredient to add a little spice and sweet and umami (ugh), and not necessarily as a condiment -- which would explain why it's usually sold in tubs, and not in squeeze-bottles like I got.
Ultimately, I would say I'm very glad I found it, and will likely always have some on hand. However, the "new Sriracha", it is absolute, positively, probably not.
Here's my TAKE on gochujang:
Damn, that's tasty! It has an earthier, smokier thing going on than Sriracha, and then after seeing that it uses chili POWDER instead of fresh, I realized where I recognized it: That part of the flavor is very much like New Mexican red chile sauce.
It's nothing like that, of course. It's pasty-er than Sriracha, and also sweeter and not quite as hot. I'd imagine it works best as a cooking ingredient to add a little spice and sweet and [i]umami[/i] (ugh), and not necessarily as a condiment -- which would explain why it's usually sold in tubs, and not in squeeze-bottles like I got.
Ultimately, I would say I'm very glad I found it, and will likely always have some on hand. However, the "new Sriracha", it is absolute, positively, probably not.