A popular way to add tomatoes to vodka sauce is to use tomato paste. Gochujang, meanwhile, is a Korean paste made from red chili powder and fermented soybeans. It's become increasingly popular in recent years, showing up in recipes as diverse as seafood salad and soufflé. Its increased use has also led some chefs and cooks to experiment with using it in place of tomato paste in certain recipes, including in vodka sauce, as Sam Block of America's Test Kitchen did. According to Patrick Wong of Food52, the fermented nature of the gochujang adds an "extra layer of depth" to the sauce.
While the recipes above call for replacing tomato paste with gochujang entirely, other recipes use the savory, sweet, and spicy paste in addition to the tomato paste, and cooking the two together at the same time. Whichever recipe with gochujang you end up making, try it with some farfalle (or bowtie pasta as it's commonly known), which turns out to be the best pasta to pair with a vodka sauce.
The Vibrant Ingredient To Spice Up Your Vodka Sauce - Tasting Table
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