When you hear the word bouillon, perhaps what comes to mind are those dusty yellow cubes shoved in the recesses of your pantry, used only as a last-minute solution for soup stock. Bouillon paste, however, is an entirely different product so versatile and effective that it’s worth keeping a jar handy in the kitchen, flanked alongside your other all-star staples.
Better Than Bouillon, my go-to brand, is made from a concentrated mixture of cooked meat or vegetables, along with sugar, starches, and protein. I treat it as a flavor magnifier. Just as with Parmesan or soy sauce, adding a spoonful into pasta, rice, sautéed greens, stir-fries, and hot mashed potatoes amps up a dish’s umami richness. Mixed with spices or other seasonings like gochujang, bouillon paste becomes an instant, lusty…
