The hot, salty, slightly sweet paste has long been widely popular, but it wasn’t something I’d experimented with at home. It came to the rescue on a recent evening, giving a flavor boost to thin-cut, boneless chops. I like the chops for weeknights because they cook so quickly, but often they are dry and not too flavorful. Storage Notes: The chops and slaw can be refrigerated in separate containers for up to 2 days. Step 2Remove the chops from the oven and brush them liberally with the gochujang on both sides.

Source: Washington Post June 09, 2020 18:00 UTC