What Is Gochujang? To Start, It’s Not a Sauce.

Whenever Euny Hong’s mother flies Korean Air, she asks for an extra tube of gochujang, the crimson fermented chile paste, for her in-flight bibimbap. Later, at restaurants, she’ll take the tube out of her purse and squeeze some gochujang onto her plate. “It’s so embarrassing,” said Ms. Hong, a cultural critic who has written multiple books…

How to Use Up Those Leafy Green Herbs

Last weekend, I made recipes from Naz Deravian’s Persian cookbook, “Bottom of the Pot,” which called for piles of emerald-green herbs and left me with extras in my fridge. I’ve been using them up by adding glorious fistfuls of chopped herbs to recipes that otherwise call for a quarter-cup here, a garnish there. Below, you’ll…