>>10625828i don't think it is to be honest. i think it's extremely popular in asian dishes and asian food is relatively popular in america but i don't think a ton of people make it themselves at home to be able to identify gochujang specifically. it's probably common knowledge who fancy themselves hobbyist home cooks though, which is why it'd be popular on ck
1/4 with a hapa mom i think.
god no. it's really strong stuff so it can't be used as a spread like that which is why he was skeptical in the first place. it absolutely has to be used sparingly as part of something with multiple elements
