The Korean condiment contains fermented soybeans and glutinous rice and is made using gochugaru, a dried Korean red chile ground into flakes. The result is an ultra-special flavor bomb of a paste that boasts a sweet and tangy nose, and spicy, sweet and sour umami flavors. Gochujang is a key ingredient in staple savory Korean dishes such as kimchi, bibimbap, soondubu jjigae and more.
There's something about funky fish and funky miso paste that's oh-so-right in tandem. Here at Tasting Table, we stir miso into everything from ramen broth to baked goods. In the aquatic sphere, we've already paired umami-bomb miso with fishy flavor in this miso salmon recipe. But, admittedly, whole salmon fillets are a tad more ambitious than a few cans of pantry-staple tuna.
This is a fun and admittedly unusual vegan grilled main to play with during peach season! I have you make a sauce from fresh peaches on the stove that we finish up in the blender. The dish has a fun sweet-savory duality that will remind you of traditional BBQ sauce-lacquered goodies! Shallots, chili, and white miso keep it all rooted in the typical dinner flavor zone.