I recently brought some (not so cheap) miso paste to make some gochujang paste but I only used a little bit. As delicious as it was, I'm looking for some additional ideas for my miso paste. I'm not a huge fan of the smell of it by itself so I'm a bit hesitant to use it as a key ingredient but rather to add depth to a dish. Would love to hear some ideas to explore. 👍
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