I would raise an eyebrow, put it back down, and sit down and eat.
this post was submitted on 25 Mar 2025
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I make a kind of Korean "bolognese" using gochujang and put it on spaghetti, so who am I to judge.
Tell me more... How does one make this?
For anyone wondering: tasted very similar to mapo tofu and rice. Texture was noticably different but still pleasant.
My son asked for mapo tofu, but my daughter doesn't like mapo tofu and wanted noodles... And I didn't want to cook both rice and noodles 🤷♂️
Honestly, this sounds like an amazing combination.
Fusion leftovers xD
A bold combination. But why not :D