I was googling gochujang to see if there are any interesting stories to share, and I kept seeing headlines that say it’s the Korean sriracha or miso. To make that comparison is the equivalent to saying that ketchup is like dijon mustard or oyster sauce. I don’t know, it just doesn’t quite work for me . . . Let’s get out of the trap of comparing gochujang to sauces from other cuisines and appreciate it for it is—a damn good spicy paste that goes well with everything, even quesadillas. As I slathered on a thin layer of the thick paste onto a tortilla for the first time, I couldn’t help but feel a bit apprehensive about how my quesadillas would turn out. Who the heck does this? Me, apparently. Somehow, some way, gochujang and melted cheese just go together. For this recipe, I decided to make a sauce out of the gochujang so that it’s easier to spread and can double up as a dip. It’s a recipe I adapted from The Kimchi Chronicles, another cookbook I’m working through right now. If you enjoy bibimbaps and quesadillas, you’re going to love this. Serve it with some homemade baked tortilla chips!
MASTERING MY MISTAKES / COOKING NOTES
Where do you find gochujang? You should be able to find it at Asian supermarkets, and I’ve seen it at some Whole Foods locations. If all else fails, you can get it online.What else do you do with gochujang? The paste will last for a long time in the fridge, so you don’t have to worry about it spoiling quickly. Use it to make my forbidden rice bowl or a bibimbap! Alice from Hip Foodie Mom has an awesome recipe for that.Variations: Make the quesadillas vegetarian by swapping out the chicken for mushrooms or black beans!
