Korean cooking forum topics:
I am going to be involved in a chili cookoff at work (last minute entry) on Tuesday. There will be plenty of versions of the standard run-of-the-mill tex-mex style chili. I would like to offer something a bit different.
Does anyone have a suggestion for something I could call Korean Chili?
I don’t care what the ingredients are, I can probably source them easily at most of the korean markets around here.
Maybe I’ll just make some yukgaejang and thicken it up?
You could use Stir Fried Gochujang as a starting point.
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