[Mike] So my Korean glaze is gochujang, butter, and honey and a little bit of sesame oil.

我的韩式调味料是辣酱、黄油、蜂蜜和一点点香油。

So here are my nachos with spicy gochujang queso.

这是我的玉米片配辣辣椒酱。

The gochujang has like completely soaked into the dough, adding so much flavor in there.

gochujang 已经完全浸入面团中，增加了很多味道。

If you can go like this and the pan is dry, you're ready for the next ingredient, which is gochujang.

如果你能这样做并且锅是干的，你就可以准备下一种成分了，那就是辣椒酱。

The thing that I chose for my oldest item is, this still half full tub of gochujang.

- 我为我最老的东西选择的是，这仍然是半满桶的辣椒酱。

Kimchi there's sour, it's salty, it's tangy, it's a little bit spicy, and then gochujang is a little bit sweet, it has tons of umami.

泡菜有酸的，有咸的，有刺鼻的，还有一点辣，然后辣椒酱有点甜，有很多鲜味。

I really love putting things like either chili crisp, gochujang, chili oil or something like a Zhong sauce, which has some soy sauce in it.

我真的很喜欢放辣椒酥、辣椒酱、辣椒油或中酱之类的东西，里面有一些酱油。

All of the fat from the gochujang and the butter really kind of helps the crust on the bottom crisp up, giving you kind of that pizza like exterior with a soft center.

gochujang 和黄油中的所有脂肪确实有助于底部的外壳变脆，给你一种像披萨一样的外皮和柔软的中心。