Gochujang Recipes
Browse our collection of recipes featuring gochujang. Each recipe has been kitchen-tested and includes detailed instructions.
11 Recipes
Using gochujang
Korean Fried Chicken (Yangnyeom Chicken)
Shatteringly crispy double-fried chicken pieces coated in a sticky, sweet-spicy gochujang glaze. The crispiest fried chicken you will ever eat, with a lacquered coating that stays crunchy.
Korean Fried Chicken Wings
Shatteringly crispy double-fried wings coated in a sweet, spicy, and tangy gochujang glaze. The crunchiest wings you will ever make at home.
Korean Bibimbap
Steamed rice topped with an artful arrangement of seasoned vegetables, marinated beef, a fried egg, and fiery gochujang sauce. Mixed together for a symphony of flavors and textures.
Tteokbokki with Cheese
Chewy Korean rice cakes swimming in a fiery gochujang sauce, topped with a blanket of melted mozzarella cheese. Spicy, sweet, chewy, and stretchy all at once.
Korean Ground Beef Bowls
Caramelized ground beef in a sweet-savory Korean sauce served over rice with quick-pickled cucumbers and a fried egg.
Vegetarian Bibimbap
Steamed rice topped with individually seasoned vegetables, a runny fried egg, and spicy-sweet gochujang sauce. A colorful Korean classic that is as beautiful as it is delicious.
Dakgalbi
Chicken thighs stir-fried with cabbage, sweet potatoes, and rice cakes in a fiery gochujang sauce. A sizzling Korean sharing dish traditionally cooked at the table.
Kimchi Jjigae
A bubbling hot Korean stew of fermented kimchi, tender pork belly, and silky soft tofu in a deeply flavored broth. Spicy, tangy, and the ultimate Korean comfort food.
Tteokbokki
Addictively chewy Korean rice cakes simmered in a sweet, spicy, glossy gochujang sauce with fish cakes and hard-boiled eggs. Korea's most popular street food.
Kimchi Fried Rice (Kimchi Bokkeumbap)
Korea's ultimate comfort food: day-old rice stir-fried with well-fermented kimchi, gochujang, and sesame oil, topped with a crispy-edged fried egg.
Korean Spicy Squid Stir-Fry (Ojingeo Bokkeum)
Chewy squid and crisp vegetables wok-tossed in a spicy-sweet Korean sauce made with gochujang and gochugaru, served over steamed rice.