What to Do with Tahini, Gochujang & Miso | Answering a Listener Question
What do you do with those jars of tahini, gochujang, and miso sitting in your pantry?
If you have condiments in your kitchen that you always mean to use — but never quite know how — this episode is for you!
This week, we’re answering a listener question and breaking down three powerful, versatile ingredients: tahini, gochujang, and white miso. We share simple techniques and go-to recipes to help you actually use them in your everyday cooking.
By the end of this episode, you’ll discover:
- Easy, flexible ways to use tahini, gochujang, and miso
- Go-to ideas for sauces, sheet-pan meals, noodles, and more
- How a small spoonful of can add big flavor to your next stew, BBQ, or braise
Tune in for a quick dose of home cooking inspiration!
***
For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Tahini:
Easy Tahini Sauce with just water and lemon from The Immigrants Table
Sonya’s tahini sauce 3 ways from The Nosher (including with gochujang!)
Sonya’s Tahini Chocolate Chunk Cookies
Sonya’s flourless Tahini Brownies from The Nosher
Tahini roasted swordfish from Ham El-Waylly
David Leibovitz has a a really good loaded tahini granola recipe
Some of our favorite tahini brands Soom, Seed & Mill, Whole Foods 365 Organic Tahini, and Eden Foods
Gojuchang
Gochujang Buttered Noodles by Eric Kim for NYT Cooking
Sheet-Pan Bibimbop by Eric Kim for NYT Cooking
Roasted Gochujang Salmon by Sue Li for NYT Cooking
Hetty Lui McKinnon’s sticky gochujang brussels sprouts from her cookbook Tenderheart
A great list of Korean recipes made with gochujang from Maangchi
Miso
Coconut Miso Salmon Curry by Kay Chun for NYT Cooking
Maple and Miso Sheet-Pan Salmon with Green Beans by Colu Henry for NYT Cooking
Nobu’s Miso Black Cod from The Kitchn
Miso Caesar from Top Chef Melissa King from our Substack
5-Minute Carrot Miso Dressing by Kale Junkie, similar to what Sonya makes
Corn and Miso Pasta Salad by Ham El-Waylly for NYT Cooking
****
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
More description
What do you do with those jars of tahini, gochujang, and miso sitting in your pantry?
If you have condiments in your kitchen that you always mean to use — but never quite know how — this episode is for you!
This week, we’re answering a listener question and breaking down three powerful, versatile ingredients: tahini, gochujang, and white miso. We share simple techniques and go-to recipes to help you actually use them in your everyday cooking.
By the end of this episode, you’ll discover:
- Easy, flexible ways to use tahini, gochujang, and miso
- Go-to ideas for sauces, sheet-pan meals, noodles, and more
- How a small spoonful of can add big flavor to your next stew, BBQ, or braise
Tune in for a quick dose of home cooking inspiration!
***
For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!
***
Links:
Tahini:
Easy Tahini Sauce with just water and lemon from The Immigrants Table
Sonya’s tahini sauce 3 ways from The Nosher (including with gochujang!)
Sonya’s Tahini Chocolate Chunk Cookies
Sonya’s flourless Tahini Brownies from The Nosher
Tahini roasted swordfish from Ham El-Waylly
David Leibovitz has a a really good loaded tahini granola recipe
Some of our favorite tahini brands Soom, Seed & Mill, Whole Foods 365 Organic Tahini, and Eden Foods
Gojuchang
Gochujang Buttered Noodles by Eric Kim for NYT Cooking
Sheet-Pan Bibimbop by Eric Kim for NYT Cooking
Roasted Gochujang Salmon by Sue Li for NYT Cooking
Hetty Lui McKinnon’s sticky gochujang brussels sprouts from her cookbook Tenderheart
A great list of Korean recipes made with gochujang from Maangchi
Miso
Coconut Miso Salmon Curry by Kay Chun for NYT Cooking
Maple and Miso Sheet-Pan Salmon with Green Beans by Colu Henry for NYT Cooking
Nobu’s Miso Black Cod from The Kitchn
Miso Caesar from Top Chef Melissa King from our Substack
5-Minute Carrot Miso Dressing by Kale Junkie, similar to what Sonya makes
Corn and Miso Pasta Salad by Ham El-Waylly for NYT Cooking
****
Got a cooking question? Leave us a message on our hotline at: 323-452-9084
For more recipes and cooking inspiration, sign up for our Substack here.
Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!
Listen elsewhere
Available Results
Generated results are saved to your library for reuse and search.