gochujang recipe

This easy, shortcut recipe for Homemade Gochujang bypasses the full traditional Korean process of fermenting in an earthenware pot and yields a spicy chili paste that is similar in flavour.

Shortcut Homemade Gochujang (Korean Chili Pepper Paste)

C gochugaru (Korean chili pepper powder) (fine powder)

C water

Korean

Tbsp rice syrup

mirin (or sake)

garlic paste (or 1 clove finely minced garlic)

tsp sea salt

Tbsp barley malt powder

tsp glutinous rice flour

In a small sauce pot, combine together the gochugaru (chili powder), hot water, doenjang (soybean paste), rice syrup, mirin, garlic paste, salt, barley malt powder and rice flour.

While stirring, bring the mixture up to a simmer and cook until slightly thickened.

Remove from heat and transfer to a clean, sterile jar.

Store in the fridge for up to 1 month.

Gochujang Tofu Rice Bowl

onions

broccoli

garlic

ginger

oz (520 grams) firm tofu

potato starch (or cornstarch)

tbsp neutral-tasting oil, divided

tbsp toasted sesame oil

soft-boiled eggs (or fried eggs), optional, to serve

sesame seeds, to garnish

Korean chili paste (gochujang)

Korean chili pepper flakes (gochugaru)

soy sauce

oyster sauce

chicken bouillon powder

tbsp sugar

tbsp corn syrup

mirin

black pepper,

(120 milliliters) water

cornstarch

tsp minced garlic

sesame seeds

salt,

Thinly slice the green onions, separating the whites and greens. Cut the broccoli into bite-sized pieces. Thinly slice the chili pepper (if using).

Finely chop the garlic. Grate a small knob of ginger. About 1/2 tsp would be perfect!

Prep Vegetables

To a small container, add Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, chicken bouillon powder, sugar, corn syrup, mirin, and black pepper to taste. To that, add 1/2 cup (120ml) of water along with 1/2 tablespoon of cornstarch. Mix together until it's well combined.

Make Sauce

Drain the water from the tofu. Give it a quick rinse under cold water. Cut the tofu into cubes and pat them dry.

Put 1/2 cup of potato starch into a tray or a ziplock bag. Add in the tofu cubes and give it a little toss, making sure they’re evenly coated. Set aside.

Prep Tofu

In a pot, place a steamer basket with some water (about 3 cups). Bring it to a boil. Once it comes to a boil, add in the broccoli. Cover and steam for 3-4 minutes or until they‘ve reached your desired doneness. Shock them in cold water and drain.

To a large mixing bowl, add the drained broccoli along with the garlic, soy sauce, sesame oil, sesame seeds, and salt to taste. Gently toss together. Set aside.

In a large pan, heat the oil (3 tbsp) over medium heat. Once it gets nice and hot, place your tofu one by one and cook for 6-7 minutes or until light golden brown and crispy. Remove from the pan and set aside.

Place the same pan over medium-high heat. Add 1 tablespoon of oil. Once it’s heated, add the garlic, white parts of the green onions, and ginger. Saute for 1 minute or until fragrant.

Pour in the sauce, and boil for 2-3 minutes. Once the sauce gets thickened, add the fried tofu back into the pan. Give it a few stirs just until everything is nicely coated. Turn the heat off. Drizzle in the sesame oil (1/2 tbsp). Gently toss together.

Cook Broccoli and Tofu

Divide the rice into serving bowls. Add a generous amount of tofu and broccoli. Optionally, top with a soft-boiled egg (or fried egg).

Garnish with green onion, chili pepper (if using), and sesame seeds. Enjoy~!

Assemble

This spicy sausage pasta is a new favourite of ours, and we’re confident that it’ll become one of yours, too. On the table in 20 mins, it’s a weeknight hero. Sweet, fiery, and incredibly easy to make. You're going to love our sausage gochujang rigatoni.

Sausage Gochujang Rigatoni

Good-Quality Sausages

Tbsp Butter

Shallot

Garlic Cloves

Rigatoni

Tbsp Gochujang

milliliters Single Cream

Limes

Tbsp Honey

Coriander

Panko Breadcrumbs

Parmesan

Decase your sausages and fry the meat in a pan with some oil on a medium-high heat to brown it off. Deglaze with a splash of water when the bottom of the pan starts to caramelise. You want some of the caramelisation, though, as this will be crucial for the flavour of the dish.

Once the sausage crumbles are caramelised and golden, remove them from the pan and set them aside.

Add your butter to the pan then, once it starts to melt, add in your minced veg. After that, you’re going to want to go in with the gochujang and single cream. Grate in 3/4 of the Parmesan and add the juice of your limes to the pan along with your honey. Finally, add your caramelised sausage bits back to the pan. Give it a good mix, and leave it to simmer. Season to taste with salt and pepper.

Get your pasta in salted boiling water. Once it’s al dente, drain the pasta and reserve the water. That pasta water is the key to bringing your sauce together. Add your cooked pasta to the pan with the sauce. 

Add a small ladle of starchy water to your pasta and keep mixing until it’s super glossy. If you feel that the pasta needs a bit more water, add another small ladleful.

Add most (but not all) of your chopped coriander to the pasta and give it another mix.

Fry a tablespoon of olive oil in a separate pan before tossing your breadcrumbs in. Take off heat and grate in the remaining parmesan. Top with a scattering of your leftover coriander. 

Finish the pasta with your coriander breadcrumbs and grate over some lime zest. Tuck in.

Gochujang Glazed Chicken

garlic, divided

tsp (8 grams) grated ginger

green onions, divided

1.3 lb (600 grams) boneless, skin-on chicken thighs

Kosher salt and black pepper,

potato starch

Generous pinch of toasted sesame seeds, to garnish

Soft-Boiled Eggs (optional),

asparagus,

red chili pepper(optional)

tbsp neutral-tasting oil

tbsp chicken bouillon powder

tsp sugar

tbsp honey

Black pepper,

Finely chop the garlic cloves. (Five garlic cloves will be used for the gochujang sauce, and three garlic cloves will be used for the asparagus stir-fry.)

Grate a small knob of ginger (2 tsp). Thinly slice the green onions, separating the whites and greens.

Take a big handful of asparagus, trim off the ends, and cut them into bite-sized pieces. Thinly slice the chili pepper (if using).

Combine all the sauce ingredients in a small container and mix well. (If you want to make it less spicy, feel free to reduce the chili pepper flakes.)

Pat dry the chicken with paper towels. Lightly season both sides with salt and pepper. Coat them with potato starch (or cornstarch), making sure they're evenly coated, and shake off the excess. (This step is optional, but the potato starch will not only crisp up the skin, but also help the chicken absorb more of the sauce.)

Prep Chicken

In a wok (or pan), add 1 tablespoon of oil. Heat it over medium-high heat. Once it’s heated, add finely chopped three cloves of garlic. Saute for 30 seconds or until fragrant. Add the asparagus. Stir-fry them for 2 to 3 minutes. 

Increase the heat to high. Add 1/2 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and the red chili pepper(if using). Stir-fry them all together for 1 to 2 minutes. Remove from the wok and set aside.

Make Asparagus Stir-Fry

In another pan, add 1 or 2 tablespoons of oil. Heat it over medium-high heat. Once it gets nice and hot, working in two batches, place the chicken pieces skin-side down. Sear for 4 minutes or until you've got some good color on one side.

Flip and cook the other side for 4 more minutes or until the chicken is cooked through. Remove from the pan and repeat with the remaining chicken pieces. 

Into the same pan, throw in the garlic, ginger, and white parts of the green onions. Saute for 30 seconds or until fragrant.

Give the sauce a quick stir and add it to the pan. Bring it to a boil. Once the sauce gets thickened, reduce the heat to low. Add all the chicken back into the pan, and continue flipping the chicken pieces for 1 to 2 minutes or until beautifully coated. Take out the chicken and set aside.

Make Gochujang Glazed Chicken

To serve, divide the rice into serving bowls. Place the chicken on top. Drizzle with some sauce in the pan. Add some asparagus, sesame seeds, green onions, and soft-boiled eggs (if using). Enjoy!

This is a hummus bowl like no other, with punchy, sticky, spicy cauliflower florets, a zingy kimchi slaw and a creamy sesame butter bean hummus to bring it all together. It’s a delicious combination of flavours and textures.

Gochujang Cauliflower Hummus Bowl

Cauliflower

Spring Onion

4tbsp Wholemeal Flour

2tbsp Nutritional Yeast

1tsp Smoked Paprika

Unsweetened Soy Milk

Salt

Black Pepper

2tbsp Gochujang

2tsp Brown Sugar

1tsp Garlic Powder

2tsp Sesame Seeds

Lime

Drained Cooked Butter Beans

1tbsp Sesame Oil

1.5tbsp Tahini

0.5 Hispi Cabbage

2.5tbsp Kimchi

First, make the batter by mixing together all of the ingredients in a large bowl. It should be the consistency of a thick pancake batter. Add a little more milk if needed. 

Cut the cauliflower into medium sized florets. Add them to the batter and toss to cover well. Lat out the florets onto a lined baking sheet and spray with an oil spray if you like. Roast for 20 mins. 

While they are roasting, make the gochujang sauce by mixing together all of the sauce ingredients. 

After the 20 mins are up, remove the florets from the oven and dip each one into the gochujang sauce to cover well. Use a fork as they will be hot. Place them back onto the baking sheet and cook for another 10 mins. 

(Air Fryer option: Air fry for 10 mins, turning halfway. Cover with the gochujang sauce and cook for another 6 mins, shaking halfway.)

To make the slaw, finely slice the cabbage and mix with the kimchi and a squeeze of lime. 

To make the butter bean hummus, drain the beans and keep half of the liquid. Add all of the ingredients to a blender with the reserved butterbean liquid and blend until smooth. Season to taste.

To serve, spoon the hummus into shallow bowls and top with the slaw and cauliflower. Finish with a drizzle of tahini, a squeeze of lime and finely sliced spring onion. 

So much more than the sum of its parts. Delicious. Agree that more sauce could be a thing but our gochujang is so hot I didn’t dare. 

tasty, but I tweaked the sauce from a Korean fried chicken recipe I have from Joshua Wiseman- much better. 

Delicious! Gochujang is pretty hot so might use a bit less next time 🌶️

really did not rate the gochujang cauliflower 

Really delicious recipe that I’ve made a few times now. I found I didn’t need to bake the cauliflower for as long as the recipe as it made them a little mushy, 10 mins for each coating worked well for me. As I’m gluten free I used gf flour which switched out fine!

Absolutely loved this! Big hit with everyone. Thank you!

I had to make twice as much sauce but otherwise, one of my favorite recipes! I make it all the time for friends, it's a big hit

Really good and really flavourful, would make again. Really smart to put the batter and bake it to help the sauce stick without having to fry it for 5 million years. My only note is as is, you need to double the sauce recipe. However, you could probably add water to thin it out. Up to you

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Shortcut Homemade Gochujang (Korean...

Gochujang Tofu Rice Bowl

Sausage Gochujang Rigatoni

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Top 5 gochujang recipe recipes from across the web

The most viewed gochujang recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shortcut Homemade Gochujang (Korean...

Gochujang Tofu Rice Bowl

Sausage Gochujang Rigatoni

Gochujang Glazed Chicken

Gochujang Cauliflower Hummus Bowl

The most viewed gochujang recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine