What do you do with those jars of tahini, gochujang, and miso sitting in your pantry? If you have condiments in your kitchen that you always mean to use — but never quite know how — this episode is for you! This week, we’re answering a listener question and breaking down three powerful, versatile ingredients: tahini, gochujang, and white miso. We share simple techniques and go-to recipes to help you actually use them in your everyday cooking. By the end of this episode, you’ll discover: Easy, flexible ways to use tahini, gochujang, and miso Go-to ideas for sauces, sheet-pan meals, noodles, and more How a small spoonful of can add big flavor to your next stew, BBQ, or braise Tune in for a quick dose of home cooking inspiration! *** Links: Tahini: Easy Tahini Sauce with just water and lemon from The Immigrants Table Sonya’s tahini sauce 3 ways from The Nosher (including with gochujang!) Sonya’s Tahini Chocolate Chunk Cookies Sonya’s flourless Tahini Brownies from The Nosher Tahini roasted swordfish from Ham El-Waylly David Leibovitz has a a really good loaded tahini granola recipe Some of our favorite tahini brands Soom, Seed & Mill, Whole Foods 365 Organic Tahini, and Eden Foods Gojuchang Gochujang Buttered Noodles by Eric Kim for NYT Cooking Sheet-Pan Bibimbop by Eric Kim for NYT Cooking Roasted Gochujang Salmon by Sue Li for NYT Cooking Hetty Lui McKinnon’s sticky gochujang brussels sprouts from her cookbook Tenderheart A great list of Korean recipes made with gochujang from Maangchi Miso Coconut Miso Salmon Curry by Kay Chun for NYT Cooking Maple and Miso Sheet-Pan Salmon with Green Beans by Colu Henry for NYT Cooking Nobu’s Miso Black Cod from The Kitchn Miso Caesar from Top Chef Melissa King from our Substack 5-Minute Carrot Miso Dressing by Kale Junkie, similar to what Sonya makes Corn and Miso Pasta Salad by Ham El-Waylly for NYT Cooking **** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here.