I hadn’t heard of Nagi Maehashi, but I was very familiar with many of her recipes through the RecipeTinEats website. Then a family member was gifted her latest cookbook at Christmas and the penny dropped.
That cookbook was the highest-selling title by a debut Australian author when it was released in October. And it’s a beauty.
Her aims are to show people “how to make the classics well” and how to make a good meal fast, even on busy weeknights.
To do that, she says she always has five staples: garlic, butter, cheese, white wine and gochujang.
I’m familiar with the first four but needed help with the last. Maybe you do too.
Gochujang is a Korean spice paste made from fermented soy beans. It’s the Asian version of anchovies, she says.
“For me, it’s a secret weapon because it has a lot of concentrated savoury flavour; it has a little spice,” she told ABC Radio Melbourne.
“A little goes a long way and it lasts forever. I think I’ve had one for about two years.
“You’ll see it a lot in Korean dishes. I use it in stir fries, and it just adds a little bit of extra flavour in sauces.”
You’ll find it in most supermarkets.
Do you cook with gochujang? Are you a RecipeTinEats fan?
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