Check out our guide to gochujang, including where to buy it and plenty of recipe inspiration, then read about what is kimchi, kombucha and ’nduja.

What is gochujang?

Gochujang is a spicy Korean pepper paste made from red chilli peppers, sticky rice, fermented soya beans and salt. It not only adds chilli heat to dishes but a deep savouriness from the fermented soya beans. It can be used in marinades, sauces and soups, among other things.

Where to buy gochujang

Cooks’ Ingredients Gochujang Chilli Paste, £1.70/105g, Waitrose
A small jar is handy if you're only using gochujang occasionally - a little can go a long way!

Chung Jung One Sunchang, £5.18/500g, Amazon
Made in Korea, this authentic gochujang comes in a practical large tub if you're reaching for it regularly in salads and stews.

Sosu Amoy Korean Gochujang, £2.50/90ml, Tesco
A small jar of paste based around miso and chilli instead of peppers.

Gochujang recipes

Gochujang cabbage, coriander and apple salad

Korean chilli paste, ginger and lime make a punchy dressing for this refreshing vegetable salad, brightened up with plenty of fresh mint and coriander.

Korean Salad Recipe With Apples, Cabbage and Turnips

Gochujang roast sweet potato with mixed grain salad

Pack plenty of texture into this low-calorie vegetarian salad with roast sweet potatoes, mixed grains, radishes and cucumber, and lift with a punchy Korean dressing.

Sweet Potato Salad Recipe With Mixed Grains

Korean-style chicken stew

A hearty dish with a gochujang kick to heat things up over the winter months.

Korean Chicken Stew Recipe with Gochujang

Gochujang burgers

The sweet, savoury, umami punch of gochujang makes these burgers taste even beefier, while the cheesy melting middles add an extra surprise.

A burger layered with kinchi and salad sat on a pink plate with a glass of lager in the background

Gochujang roast celeriac noodle bowls

These nourishing vegan noodle bowls are bursting with colour and texture, from gochujang roast celeriac and crispy radishes to bright edamame beans.

A white bowl filled with brown soba noodles, green edamame, roasted celeriac and black sesame seeds

Gochujang buttered cauliflower

A brand-new take on cauliflower, this fiery recipe sees roasted cauliflower steaks coated in a buttery miso and gochujang paste. Serve with sticky rice and cucumber pickle.

Cauliflower steaks in Gochujang sauce, served with sticky rice and cucumber pickles

Gochujang egg mayo sandwich

Try our epic egg sarnie with Korean chilli paste for a really special lunch. If you’re rushed for time, stir the gochujang into readymade mayo with a squeeze of lime.

A white bread egg sandwich with Gojuchang paste

Celeriac steak with mash and gochujang sauce

Slow-roasted celeriac has a wonderful ‘meaty’ bite and a unique mellow flavour. Spicy Korean gochujang lifts this umami celeriac steak to the next level.

Celeriac steak with mash and gochujang sauce

Gochujang roasted root veg

Winter root veg is tossed in a dressing of gochujang, sesame, soy and lime juice before being roasted, to make for a punchy side dish that’s really easy to prepare.

A tray of Gochujang-roasted root veg with a black kitchen cloth

Gochujang chicken traybake

Give chicken a spicy kick with gochujang, a Korean chilli paste that’s wonderfully versatile. Sweet potato and long-stemmed broccoli make this traybake a colourful dinner choice.

A chicken leg, sweet potato and broccoli traybake


Adam Bush Chef Portrait
Adam BushDeputy food editor