I always use the recipe by Just One Cookbook, but I do make some substitutions and also make it more saucy as I prefer that, so not claiming authenticity. Instead of doubanjiang (which I wouldn't reach for all to often for my daily cooking and so don't keep on hand) I use gochujang and add a bit extra miso as I suspect that doubanjiang is more umami than gochujang. And I used flour to thicken the sauce instead of starch as I've run out. To finish it off, I add some chili oil (the classic lao gan man chili crisp). So comforting and savoury!
by littledeadfairy
1 comment
That looks great!
I’m lazy asf sometimes and resort to the House brand packets. Totally cheating but still tasty.