Gochujang is a Korean fermented chilli and soya bean paste. Savoury, sweet, and spicy, it’s a hero condiment and a store cupboard essential in my kitchen. It’s also the secret to making the ...

If you can’t find gochujang, use your hot sauce of choice. If you don’t have soba noodles, this dish will still work with any other thin noodle. You can use mint, but if you can find perilla ...

Here are three of my favorite takes on tahini sauces: spicy gochujang (Korean red pepper paste) tahini sauce, beet tahini sauce, and preserved lemon and basil tahini sauce, each which can add ...

Because the gochujang (Korean chilli paste) and gochugaru (Korean chilli flakes) are so intense, you don't miss the fact that the chicken pieces aren't browned. You'll probably need to visit a ...

Bring some fiery flavour into your kitchen with three gochujang-laden recipes by acclaimed Korean-American chef Judy Joo. Korean ingredients that were once a relatively rare sight in the UK ...

Somyeon are Korean thin wheat flour noodles; you can substitute with somen. Gochujang is Korean chilli paste, while gochugaru is Korean chilli flakes. Both can be bought from a Korean grocery ...

This quick Korean-inspired gochujang noodle stir-fry is packed with flavour and takes 10 minutes, making it the perfect midweek meal. In a small bowl, whisk the gochujang with the soy sauce ...

peeled and chopped 1 tsp honey 1/2 tsp bell pepper For the dipping sauce 1 tbsp vegetable oil 1 tsp garlic minced 1 tbsp Korean hot pepper paste Gochujang 1 tbsp peanut butter 1 tbsp honey 1 tbsp ...