This hot Korean condiment is a staple in our test kitchen. It’s a mix of gochugaru (Korean chili powder), glutinous rice, fermented soybean powder and salt, and the flavor is salty, spicy, sweet and earthy. Stir a bit into dressings, soups or marinades, like the one on page 101, or use it like any other hot sauce. Just remember that a little goes a long way!
A sturdy rimmed baking sheet is one of the most hardworking pans you can own. Our favorite use: sheet-pan dinners, like the shrimp lo mein on page 104. The key is to cut the veggies into similar-size pieces and spread them out so they brown instead of steam.
Food Network Textured Performance Series 13-by-18-Inch Nonstick Baking Sheet, $20; kohls.com
If you’re making a grilled cheese that’s loaded with fillings, like the cauliflower grilled cheese on page 102, you’ll need two skillets: one for cooking the sandwiches and one for pressing them. Get your first skillet extra hot, melt butter in the pan and add your sandwiches. Then top with a heavy skillet to weigh them down. You’ll get golden brown bread and gooey cheese!
Check out these pointers, then try the recipe on page 102.
● Season first! You want to flavor the meat throughout, not just the outside of the meatballs.
● Don’t overwork the meat: Too much mixing will make your meatballs tough.
● Use a small ice cream scoop to portion the meat so your meatballs are all the same size.
● Use damp hands to roll the meat into balls; this will prevent the meat from sticking to
your hands.
GOCHUJANG: MICHAEL HEDGE.