Zombie Dachshund posted:

So I love Korean food, but I don't cook it very often. That's mostly because I don't want to stock a ton of ingredients that I'm only going to cook sometimes, thanks to the demands of young children and a spouse who aren't quite as into, say, dried squid as I am. But there are a few dishes that are in my regular rotation, like pajeon, kimchi fried rice, and sundubu jjigae. And I always have kimchi and gochujang in the fridge.

Anyway, I was thinking about those two and made up a batch of Korean-influenced sausages the other day, using kimchi, gochujang and a nice hit of garlic powder.



They were pretty great! The kimchi kept them nice and juicy, and they were just a little spicy. Next time I'd up the gochujang by a bit, or maybe add some gochugaru to give them a little more punch.