Our gochujang recipes are the perfect way to add a little warming spice to your dish. Made from red chilli peppers, sticky rice, fermented soya beans and salt, it will also give your recipes a deeper savoury flavour as well as adding heat.
The recipes below will provide you with some innovative new ways to use gochujang, making this paste a familiar favourite your cooking repertoire. Use it in marinades, sauces, soups and dressings for a punch. Find out what gochujang is and where to buy it with our handy tips.
Roast cubes of swede in a fiery gochujang sauce for an easy midweek meal that require little hands-on cooking. If you've got other veg knocking about use it in this dish, this is a great recipe to add and adapt to your liking.
The unique soft texture of silken tofu makes it a winning option for an array of vegan dishes. This recipe made with gochujang, soy sauce and sesame seeds is a delicious dish, perfect as a starter or main.
Humble oats are transformed into a nutritional powerhouse topping for this gochujang tempeh bowl. The topping lasts a week so is a great one to meal-prep.
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Take sweet and savoury to a whole new height with warming ginger and juicy fresh blueberries. Top with some sticky gochujang-glazed bacon to serve.
Use up your glut in this simple roasted root veg recipe for a punchy side dish that will have you coming back for more.
Bursting with colour and flavour, these vegan gochujang roast celeriac noodle bowls are packed with protein for a filling lunch or dinner. With spicy celeriac, crispy radishes and bright edamame beans, this will become a weekly favourite.
Try a different take for your next chicken traybake, using gochujang for a spicy kick, complete with sweet potato and tender stem broccoli. It's a colourful dinner choice your family will love.
Upgrade your egg mayo sandwiches by adding wasabi and gochujang to your mayonnaise. Our recipe has you making your own, but if you're pushed for time you could simply add this to some shop-bought mayo.
Try a brand new take on this everyday veg with this epic gochujang buttered cauliflower. Serve with sticky rice and cucumber pickle for a healthy vegetarian meal.
Pork and kimchi are a winning combination in this kimchi fried rice recipe. The crispy egg white is a welcome break between the salty and spicy bite, while the egg yolk adds another layer of lusciousness.
Slow-roasted celeriac steak has a wonderful meaty texture and the gochujang lifts the umami flavours to the next level. Be sure to pick a large, fresh celeriac, ideally without too many visible roots, to guarantee round celeriac steaks.
Our healthy miso chicken soup is not only delicious, but is packed with nutrients and is a wonderful gut-friendly meal, thanks to the use of miso and gochujang, both fermented products.
Gochujang, ginger and lime make a punchy dressing for this refreshing vegetable salad. Roasted peanuts provide an added crunch and mint and coriander help give another pop of colour to this vibrant dish.
Try a new take on chilli-cheese fries with a Korean twist. Chilli flakes and gochujang provide a moreish punch and create a dish that's bursting with flavour.
This low-calorie vegan meal packs plenty of flavour and texture and the Korean dressing gives a fiery kick. Serve as a nutritious warm lunch or a healthy dinner.
Up your beef burger game with our bulgogi burgers flavoured with soy sauce and gochujang paste. Sesame seeds give the burgers some added texture and pickled cucumbers and shredded cabbage provide some extra crunch in every bite.
Warm up with a bowl of spicy beef and kimchi stew. In Korea, jjigaes are often served up as communal dishes so make a big batch and share around for a hearty meal.
If you want to try something different with your meatballs, these Korean meatballs with noodles might do the trick. Add some crunchy stir-fry vegetables and you've got yourself a punchy midweek meal.
For a unique dinner party side, try our Korean haggis for a dish that will impress your guests, but is still easy to make.
Our Korean-style steak salad is high in protein and low in carbs. It's quick and easy to make, but still packed with flavour, so it's a great midweek meal option.
For a quick and easy dish that uses up some storecupboard ingredients, try this Korean fried cauliflower rice. Top with a fried egg that's crispy round the edges with a runny yolk to mix in the rice.
This recipe is a clever mashup of Korean and American flavours, and results in a deliciously moreish sandwich that would make a filling weekend lunch.
This grilled mackerel with Korean chilli is deceptively easy to make and would be the perfect date night starter. Serve with spicy spring onions flavoured with chilli powder and white balsamic vinegar.
Make your own kimchi and serve in these grilled cheese toasties for a spicy lunch you'll want to make over and over again.
For a mouth-watering weekend project, make these slow-braised Korean short ribs. We've provided cooking instructions for the oven and slow cooker so you can use the option that works best for you.
Served with a fiery gochujang red sauce or black soy sauce and a side of pickled white radish, these Korean fried chicken wings are irresistible.
Edinburgh’s Noto uses gochujang to add a spicy kick to a Spanish romesco sauce. Paired with creamy burrata, it makes an easy, no-cook festive starter.