I have been so stubbornly insistent that gochujang should not be in pasta. Not so much from a purist standpoint but more so it’s just so a pronounced flavor (kinda similar to chili crisp) that it just completely overwhelms the pasta.
That being said, I absolutely am open that this is a very self limiting belief on my end.
What does it offer in pastas that makes it unique? Do you find that it does overwhelm or can it blend nicely?
Also, your presentation is absolutely beautiful! Nice work!
2 Comments
Gorgeous. Nice bit of photography, also.
I have been so stubbornly insistent that gochujang should not be in pasta. Not so much from a purist standpoint but more so it’s just so a pronounced flavor (kinda similar to chili crisp) that it just completely overwhelms the pasta.
That being said, I absolutely am open that this is a very self limiting belief on my end.
What does it offer in pastas that makes it unique? Do you find that it does overwhelm or can it blend nicely?
Also, your presentation is absolutely beautiful! Nice work!