Good morning and happy New Year! This year in the newsletter, we’ll highlight one versatile, valuable ingredient each week for home cooking. We’ll explain why it’s worth keeping on hand, then share resources and recipes to help you put it to use.

• Today we’re starting with one of our favorites: gochujang!

INGREDIENT DEEP DIVE 🍳

Get to know gochujang

What is it?

Gochujang is a Korean fermented chili & soybean paste thickened with sweet glutinous rice starch. The classic gochujang dish is Tteokbokki: rice cakes simmered in a spicy & aromatic sauce.

• You can buy it readily at most grocery stores in the condiment aisle. Look for the classic red plastic containers.

What’s its flavor?

Taste: Sweet, salty, & umami

Aroma: Funky, fruity, peppery, & earthy

Physical - Spicy: Usually, gochujang is only moderately spicy, despite what you might assume from its deep red color.

Why should you buy some?

Because gochujang is a fermented product with a relatively high salt content, it has a really long shelf life (a year or longer), especially when kept in the fridge after opening. Buy a tub and you’ll have an instant flavor booster ready throughout the year.

Its smooth texture makes it easy to mix into sauces, dressings, or marinades. It adds heat, aroma, and color to otherwise bland dishes.

• For example, upgrade a boring ground beef meal to an exciting gochujang beef bowl.

What else can you make with it?

• Wing sauce: Thin it out with melted butter to make a gochujang “buffalo” to toss with

• Fusion: add to tomato dishes like shakshuka or pasta for a spicy, Korean twist

• Add a dab to salad dressings for color & heat

• Toss into some fried rice or noodles

• Mix with ketchup or mayo for an upgraded fry sauce

If that isn’t enough to convince you, check out Ethan’s three reasons for why he keeps some around at all times.

RESOURCE RECS ✅

Gochujang recipes

We mentioned a few use cases above, but looking for other ways to try out gochujang? Try our collection of specific recipes below:

READER Q&A 🧠

Frozen coffee beans

Answer: You can freeze coffee beans, but only do so if necessary. Coffee is hygroscopic — it absorbs moisture from the air — so you’ll have to be mindful of preventing moisture exposure and keeping beans in a stable, dry environment.

What to know:

• Freezing works best when the beans are portioned into small, airtight bags (vacuum-sealed is ideal, but a tightly sealed freezer bag also works). Only open what you’ll use, and let the beans come to room temp before grinding so condensation doesn’t form.

• Skip the fridge entirely — it’s humid, and your beans will go stale faster.

• Paper bags are poor barriers in the freezer, so store-bought bags with thin liners won’t protect much long-term.

For most people, the simpler solution is better:

• Keep beans in a cool, dry, dark place (a cabinet + sealed canister).

• Use them within 2 days to 4 weeks after roasting for the best flavor.

• Freeze only if you’re saving a special bag or stocking up beyond what you’ll drink quickly.

Have a culinary question? Reply to send it in for a chance to be featured and get your question answered.

WINNING READER SUBMISSION 🏆

Thai steak salad

This week’s dinner winner is Adrian D., who made Thai steak salad.

Reply with your best home-cooked food photos for a chance to win & be featured!

EXTRA HELPINGS 🍽️

A read: How beli ate yelp

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What we’re watching: NYC's most exciting Mexican restaurant

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