Not sure if I asked this ? previously LOL
But, have any of you cooked with "gochujang"? I have a recipe for ribs that uses this Korean chili paste. The one I purchased is "medium-hot" so I'm curious just how "hot" it really is????
My new tagine is here and I'm really excited to use it. But, it will have to wait as I'm off tomorrow to keep the Grandkids for a week while DD is in Cancun. It's their last week of school and since two of them are teenagers -- it's my only hope of seeing them since they now have such active lives. LOL I'll be taking my laptop and will still be around. : )