I'm leaving university on Monday for Christmas break, which means I need to clear all of my ingredients out of the dorm refrigerator (I'll be able to store my nonperishable ingredients). Among those refrigerated ingredients is a large jar of doubanjiang and a box of gochujang. They're both pretty much untouched; I used them each for one recipe and haven't used any since. I want to use up as much of them as possible before I leave. Obviously, both of them have very strong flavors, so I'm sure I won't be able to get rid of everything, but I'd like to make as big a dent as I can. The issue is, I can't find any recipes that use more than two tablespoons of either one. Any ideas?
Submitted December 04, 2015 at 08:10PM by nerdcomplex42 http://ift.tt/1HKReiJ Cooking
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