Gochujang is a staple in Korean cooking and one of our favorite condiments to have on hand. Not familiar with it? It’s the bright, fermented red paste found in everything from bibimbap to tteokbokki to dakgalbi. We love it for its sweet heat that’s so versatile—it’s just as at-home on fried chicken as it is on roasted cauliflower, or in kimchi miso soup. These gochujang recipes showcase the best of the Korean chile paste, in speedy weeknight meals, labor-of-love roasts, and slurpy noodles. Gochujang does pack some heat—adjust the spice level to your taste.
