I have a 3 kg tub of gochujang. Three. Kilograms. And while I’m douchy enough of a Millennial to use avocado in everything, I’m not quite ready for hipster gochujang facials.
Enter medium ground pork, the versatile protein that Mom always told me to keep in the freezer. And is that bacon next to it? Oooh I smell a slow-simmered sauce coming. What else is kicking around? Leftover wine (Why does that even exist?!) and the last bit of milk from making crepe cake? All signs point to bolognese.
And now, to pick a starch. If you usually like bolognese with fettucine and tteokbokki with, well, tteok, what would the carb of choice be when you’re awkwardly surfing between the two concepts? How about pho – a thick, flat noodle made of rice would be right between the two?
My only dilemma now is whether chopsticks or fork is the appropriate eating utensils for this. Or maybe I’ll just faceplant into the bowl.
euniversal appeal 