37 Gochujang Recipes That Pack a Fruity, Spicy Punch

37 Gochujang Recipes That Pack a Fruity, Spicy Punch

Gochujang is a staple in Korean cooking and one of our favorite condiments to have on hand. Not familiar with it? It’s the bright fermented red paste found in everything from bibimbap to tteokbokki to dakgalbi. We love it for its sweet heat that’s so versatile—it’s just as at home on fried chicken as it is on roasted cauliflower or in kimchi miso soup. These gochujang recipes showcase the best of the Korean chile paste in speedy weeknight meals, labor-of-love roasts, and slurpy noodles. Gochujang does pack some heat—adjust the spice level to your taste.

  • Tteokbokki a dish of Korean rice cakes enrobed in a spicy red gochujang sauce topped with halved boiled eggs on a platter.

    Photo by Chelsie Craig, food styling by Kat Boytsova


    Chewy, spicy, savory tteokbokki is a supremely satisfying Korean dish of stir-fried glutinous rice cakes in a gochujang-based sauce. Bok choy brings balance to our version.

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