Morbo and you have a great idea. I've tried something similar and it came out amazing. Completely forgot about it till you mentioned it. The sauce/paste I used and always have a bit in my fridge is called chunjang which is a fermented black bean paste. Jajangmyeon is the most common dish made with it and it's watered down a bit to make it easier to be mixed. Traditionally just a bit of soybean oil is used to water it down. Anyway. Years ago I used to mix crushed Thai chili peppers in with it and then water it down a bit with rice wine vinegar so the flavor can disperse better. It does take weeks for the flavor to soak in but the heat can be felt right away
I almost wonder (call me crazy) if fish sauce added to the mash would kick it up and replace any salt additions?
I've tried a fish sauce that I put 5 drops of Mad Dog 357 hot sauce in. It was probably a bit too spicy as it was harder to enjoy the salty fish flavor when my tongue was on fire. I would usually just add it to my rice or noodles but I stopped using it completely when I noticed I would smell like fish sauce and garlic (from over fermented Kimchi) when I was at the gym. Wasn't too bad when I was hitting weight but after a few minutes in the sauna others would start to notice.
Makes perfect sense. Shit comes out your pores like curry, but man it's good.
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