This post was inspired by a young chef I met recently in Santa barbara, she is preparing a theme party Korean BBQ, and if you are looking for the dipping sauce for meat, this is the real deal. Lots of minced garlic (seen in the photo) and hot and spicy Korean chilli paste Kochujang. The fresh sesame adds a touch of class and some fresh finer gives a bite.
This sauce although hot has a variety of contrasting flavours within the “hot”, it has a zing-zang that entices your palate and this explains why; like anything that releases endorphins, spicy food can become somewhat addictive but in a benign way. People may crave it and build tolerance levels, and a range of 30,000-50,000 Scoville heat units (Cayenne pepper, Ají pepper, Tabasco pepper) that once seemed very spicy starts to seem mild.
Categories: Life Cycles