FoodPorn
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
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Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
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[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
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It has two components that bring the bright red color. One of them is Gochujang- a fermented chilli paste which is not at all spicy but has a strong umami flavour. The second one is gochugaru- red chilli flakes which are pretty spicy. If you’re trying to make Kimchi you can totally skip it.
If you get to try Kimchi at a restaurant it’s probably not too spicy and mellow.
The Korean resto I order from is extremely spicy... I love it though