Gochujang
Recipes
Udon baked, never boiled
The noodles go into the dish raw with the sauce and drink it. Boiling them first only teaches them to drink water.
Gochujang chicken with a crust that shatters
Cornstarch, not flour, and a pan rather than a pot of oil. The sauce goes on after, never before.
Gochujang-glazed meatloaf with delicata squash
Fifteen minutes of prep, and the squash needs no peeling whatsoever.
One-pot shrimp udon with lime
Nothing gets drained, so the starch off the noodles thickens the sauce for you.
Kimchi butter shrimp
Butter and kimchi make a pan sauce in about ninety seconds. Have the rice ready.
Korean pork and rice cakes
Chewy, glossy and faster than deciding where to order from.
Beef noodles, sweet then immediately not
The sauce is three jars you already own, whisked in the time the water boils.
Slow-burn chicken with burst tomatoes
Five minutes of effort, six hours of alibi.
Red-lacquered chicken and winter vegetables
Gochujang does the glazing and a quick pickle talks back.
Fiery shrimp and blistered green beans
Green beans blistered black at the edges, shrimp barely cooked through, gochujang over both.
Fire chicken under a mozzarella duvet
Buldak means fire chicken. The cheese is there to talk it down.
Blistered gochujang cabbage
A whole cabbage, roasted hard until it chars and converts the skeptics.
Buttered noodles that bite back
Butter, garlic and gochujang reduced to a brick-red gloss. Dinner from the shelf in 25 minutes.
Cheesy cabbage tteokbokki
Chewy rice cakes in a hot pink bath, under a duvet of melted cheese.
Fiery gnocchi with creamy gochujang
A vodka sauce where the vodka finally tastes of something.
Sloppy joes back from Seoul
The same sweet, sloppy sandwich, with fermented chile where the ketchup was.
Gochujang chicken arrabbiata
Rome would be appalled. We are not.
Featured
Tomato sauce so simple you'll die
Marcella's three ingredients, one of which you bin, and a fourth she never sanctioned.
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Gnocchi baked with corn and a goat cheese heart
A whole round of goat cheese goes in last and collapses into the sauce.