this post was submitted on 07 Feb 2024
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chapotraphouse
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My strategy has been to try stuff at restaurants and then look up recipes I can do at home. This one is a fave - I substitute gochujang (fermented pepper paste) for the gochugaru. You have to be vigilant over the ingredients of sauces and such because there's a lot of good stuff mixed with a lot of artificial crap, but the right curry pastes and bases tend to be considerably better than what you find at a standard grocery store.