Pepperoni and mozzarella are perfect partners. How different is the funky spice of gochujang? I sliced a ball of fresh mozzarella in half and coated it with gochujang. I refrigerated the cheese on a rack to allow the flavor to infuse and adhere to the cheese. Do we eat it as is? Do we smoke it? Do we make bulgogi meatball parmigiana? Perhaps all three and many more.
January 23, 2005