We don’t use them because they’re just unenjoyably spicy to us (and we love spicy food). I only use the chicken powder when I make the ramen. I’ve tried just not using as much of the sauce in the ramen, but I’m sure there are alternative uses for this sauce which are more tolerable for our taste buds. I refuse to waste food! Any ideas?
by meluvcheese22
4 Comments
Dispense them into a plastic squeeze bottle and use a little when you’re making dishes. Scrambled eggs, tteokbokki, bibim guksu, yangnyeom chicken, etc..
Mix with water and load into spray bottle, instant pepper spray to fend off criminals and intimidating dogs. J/k of course.
I used a pack tonight. I fried up ginger, garlic, onions. Add hamburger meat and a can of chick peas. Add shredded cabbage and a red pepper. Add a spoon of peanut butter, some oyster sauce, and a generous squirt of good soy sauce. Add some thai sauce for sweetness and then a packet of the buldak sauce. Serve over rice. I make this twice a month. My sons and I love it. When I don’t have buldak packets, I use a good scoop of the gochujang in the red tub.
Mix it with mayo for an AMAZING dip, good for fried things and KIMBAP! Also if you do corn on the cob in foil you can add some with butter for an amazzzzzing side