13 (Sat) February 2021
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
w the Family
These days, for any Korean dish that needs a bit of spice, I use Beksul Spicy Bulgogi Sauce for Pork – even dishes that don’t need spice (see for example 11.362 Spicy Chadolbagi-Chicory Ddeok Guk). For any Korean dish that needs a bit of savory, I use Sampyo (Mild) Yeondu – even non-Korean dishes (see for example 12.031 Chicken Cauliflower Yeondobo). Both seem a bit more delicate, a bit more flexible, dare I say a bit more sophisticated, albeit a bit more chemical than their traditional counterparts: gochujang and soy sauce, respectively.
Whereas baeksuk is not a spicy dish by definition – “baek = white” – the Spicy Bulgogi Sauce makes a compelling argument that it should be.
The Yeondu provides a sweet savoriness with an underlayer of subtle umami to the broth, balancing nicely with the spice.
Henceforth, this is how I will always make baeksuk.
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