Gochujang Sesame Dry Age

Gochujang Sesame Dry Age

As much as I love steaks and American BBQ, I’ve always been obsessed with Asian food. I’m certainly no expert when it comes to Asian cuisine, but I think the reason I like it so much comes down to the sauces and condiments.

What I’ve learned is that things like soy sauce, fish sauce and gochujang are all fermented. It leads to more complex flavors and when combined with fresh ingredients like garlic and ginger, you get food unlike anything you’ll find in western cuisine. It’s an area of cooking I really want to explore more.

I dry aged this roast for 60 days, which is double the length of time you’ll typically find at a restaurant. Because of this, the dry age flavor was extra strong which likely made the gochujang sesame flavor less intense, but it still came through nicely.

Let me know if you have any dry age flavor suggestions!