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Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter.
Gochujang has been a staple of Korean food since the 16th century. A fermented chilli paste, it’s believed to have been introduced by Portuguese traders and was praised for its medicinal properties. The primary ingredients are fermented soybeans, glutinous rice powder and Korean red chilli flakes.
The result is a spicy, funky, salty-sweet paste with an earthy…
