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The first gochujang pasta I made was spicy and I used salmon as protein of choice. This time I used only half a tablespoon of gochujang and it was perfect! The smokey peppery flavor stood out and not the spiciness. I put in sausage, ground beef, garlic, a bell pepper, mozzarella, and a sprinkle...
Cooking for my family is like studying for exams. Have to consider each one of their likes and dislikes then finding out if they are allergic to something or not. After that you have to calculate the amount you need to cook. Well, always go for more, better have more than have less. But at the end...
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