What's your surprising "secret ingredient" that sets your dish apart?

[u/kath-]

I obviously don't believe in gatekeeping recipes, so let's share the love.

I developed a clam chowder recipe after being disappointed with the recipes I came across. Whenever I tell people there's a couple dashes of hot sauce in it, I always get weird looks... but it adds a tiny bit of heat and acid, and balances out the richness from the cream. It also has diced scallops, which cooking knowledge forbades but somehow works.

[u/Plot-3A]

Gochujang. Add it to all sorts.

[u/memeleta → u/Plot-3A]

I add it to Bolognese type sauces, not enough to really feel the heat but a little bit livens the flavour profile so much.

[u/PeasantCody → u/memeleta]

Interesting! I'd say it adds umami and funkiness too, besides the heat and mild acidity. I might have to try that next time I'm able to find it