Quote:
Originally Posted by ProfCrash
Hubby cooks with it, he used it last night in our dry fried chicken. Yummy. I'll have to try it on pork chops.
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The Korean Kochijhan tastes better on porkchops than the Chinese Tobanjhan for some reason. Perhaps it's because it's sweeter? You folks like spicy so don't be afraid to rub on a good coating. Half a teaspoon per side per thick chop spread out is what I'd use. But I really prefer it on a loin roast! That's where it shines.
Stitchawl