I love that there are now Korean-American cooks that have found ways to incorporate very Korean ingredients into baked goods. I never thought I'd live to see the day when I add Gochujang (Korean hot pepper paste) or Doenjang (Korean soy bean paste, funkier tasting than miso) to cookies and bars.
I meant to bake these Korean-ish Blondies when they were visiting a week ago but alas, I didn't have time until they left. Doenjang and sesame oil are added to the blondie dough for a hit of umami and saltiness. Once baked, the flavors were mild. Although the real star of these blondies is the brown butter. Brown butter makes all baked goods taste infinitely better.
The Recipe: Korean-ish Brown Butter Blondies from the Kitchn.
The Result: The brown butter shines in these blondies bringing a caramelized, nuttiness to the bars. The doenjang adds a hint of umami and a surprise to anyone eating them. If you have a tub of doenjang laying around, I'd say take the leap and try out these blondies.
* I have also made Gochujang Cookies from Eric Kim of NYTimes Cooking. Also a fun result of a spicy and umami baked good.
Post a Comment