Gochujang Recipes

If you love Sriracha, then you'll want to try another kickin’ condiment: gochujang. It is an indispensable Korean sauce that's a ketchup-thick blend of red pepper, garlic, and onion. It starts sweet and finishes bold and hot, making it the perfect sauce for burgers, chili, or anything that needs a little zip. Try our favorite recipes to unravel the powers of this flavor booster.

Dak bokkeum, adapted here, is often a one-pot Korean dish of chicken, carrot, onion, and potato, all stewed in a spicy-sweet sauce. But you can adapt it to a mix of your favorite veggies. Our version features spinach and flavorful chicken thighs.

Think of gochujang as Korean steak sauce, adding savory depth to the chicken. You can find it at many supermarkets, or substitute equal parts Sriracha and white/yellow miso (soybean paste).

Get your slurp on! Chicken is marinated in gochujang for a sweet and spicy kick—little bits of meat offer delightful, chewy bites in the bowl.

In Korea, tteokbokki (tech-boke-ee) comes in many guises. The ubiquitous street-food version consists of rice cakes floating in a sweet-spicy sauce made with corn syrup and gochujang (Korean chile paste). This take, served in only one particular market in Seoul, was the simplest and most delicious we know of—crisp on the outside and chewy within. You’ll find rice cakes for tteokbokki at Korean markets; they’re about the size of a thumb.

This global mash-up of a summer classic borrows the ideas of red lentils and maple syrup from celebrated Montreal restaurant Joe Beef and replaces the standard chili sauce of Korean gochujang for a bit of "what is that flavor?" flair.