3 popular and easy recipes with Gochujang

Gochujang, a traditional Korean fermented chilli paste, is a unique blend of red chilli powder, glutinous rice, fermented soybeans, and salt. 

Its unique combination of flavours — spicy, sweet, savoury, and slightly tangy — adds depth and heat to dishes. But what truly sets it apart is its rich umami flavour, resulting from the fermentation process, which intensifies over time. 

It is commonly used as a seasoning in Korean dishes like bibimbap, stir-fries, soups, and marinades. Its versatility has made it popular in fusion cooking, enhancing everything from vegetables and meats to sauces and dips. Its thick, paste-like texture makes it perfect for glazes and can be diluted for sauces. The possibilities are endless, and it's sure to inspire your culinary creativity.

Let us share three delicious dishes that are the perfect fusion of flavours, blending Korean spices with universally loved ingredients. They are versatile, exciting, and sure to please any palate.

Korean Beef Stir Fry 

Photo: Collected

Ingredients:

• 500g beef (thinly sliced)
• 2 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp honey or brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic (minced)
• 1 tsp ginger (minced)
• 1 onion (sliced)
• 1 carrot (julienned)
• 1 bell pepper (sliced)
• 1 tbsp vegetable oil
• 1 tsp sesame seeds (for garnish)
• Spring onions (for garnish)

Instructions: 

1. To marinate the beef, mix gochujang, soy sauce, honey, sesame oil, garlic, and ginger in a bowl. Add the sliced beef and marinate for at least 15 minutes (or up to an hour for better flavour).

2. Heat vegetable oil in a large pan or wok over medium-high heat. Add onions, carrots, and bell peppers. Stir-fry until the vegetables are tender but still crisp (about 3-4 minutes). Remove from the pan and set aside.

3. Add the marinated beef and stir-fry in the same pan for 4-5 minutes until the beef is cooked through and slightly caramelised.

4. Add the cooked vegetables back into the pan with the beef. Stir everything together for 2-3 minutes until the sauce coats the beef and veggies.

5. Garnish with sesame seeds and chopped spring onions. Serve hot with rice.

Saucy Gochujang Noodles with Chicken

Photo: Collected

Ingredients

For the Chicken Marinade

  - 500g chicken breast (sliced thinly)

  - 2 tbsp gochujang

  - 1 tbsp soy sauce

  - 1 tbsp honey or brown sugar

  - 1 tsp garlic powder

  - 1 tsp ginger powder

  - Salt and pepper to taste

  - 1 tbsp vegetable oil (for frying)

For the Noodles

  - 250g noodles (such as udon, egg, or rice noodles)

  - 1 tbsp vegetable oil

  - 1 onion (sliced)

  - 1 bell pepper (sliced)

  - 2 cloves garlic (minced)

  - 1 carrot (julienned)

  - 2 green onions (sliced)

  - 3 tbsp gochujang

  - 2 tbsp soy sauce

  - 1 tbsp sesame oil

  - 1/2 cup chicken broth or water

  - Sesame seeds (for garnish)

Instructions

1. In a bowl, mix together gochujang, soy sauce, honey, garlic powder, ginger powder, salt, and pepper. Add the sliced chicken and toss to coat well. Allow the chicken to marinate for at least 30 minutes (or longer for more flavour).

2. Cook the noodles according to the package instructions. Drain and set aside.

3. Heat one tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes or until cooked through and nicely browned. Remove the chicken from the skillet and set it aside.

4. In the same skillet, add another tablespoon of vegetable oil. Add the sliced onion, bell pepper, and julienned carrot. Stir-fry for 3-4 minutes until the vegetables are slightly tender. Add the minced garlic and stir-fry for another 30 seconds until fragrant.

5. Add the cooked noodles to the skillet with the sautéed vegetables. Stir in the gochujang, soy sauce, sesame oil, and chicken broth. Toss everything together to combine, ensuring the noodles and veggies are evenly coated with the sauce. Return the cooked chicken to the skillet and mix well.

6. Remove from heat and garnish with sliced green onions and sesame seeds and serve hot 

Kimchi Pancakes with Gochujang Dip

Photo: Collected

Ingredients

For the Kimchi Pancakes

- 1 cup kimchi (chopped)

- 1/2 cup all-purpose flour

- 1/4 cup rice flour (optional, for extra crispiness)

- 1/2 cup water (adjust as needed)

- 1 green onion (sliced)

- 1 egg (optional, for richness)

- 1/2 tsp salt

- 1/4 tsp black pepper

- Vegetable oil (for frying)

For the Gochujang Dip

- 2 tbsp gochujang

- 1 tbsp soy sauce

- 1 tbsp vinegar (rice or apple cider vinegar)

- 1 tbsp honey or sugar

- 1 tsp sesame oil

- Sesame seeds (for garnish)

Instructions

1. In a small bowl, combine gochujang, soy sauce, vinegar, honey, and sesame oil. Stir well until smooth. Add a teaspoon of water to reach your desired consistency. Garnish with sesame seeds and set aside.

2. In a mixing bowl, combine the chopped kimchi, all-purpose flour, rice flour (if using), water, sliced green onion, salt, and black pepper. If using, add the egg and mix until everything is well combined. The batter should be thick yet pourable; adjust the water as necessary.

3. Heat a non-stick skillet over medium heat and add a generous amount of vegetable oil (enough to coat the bottom). Pour in a ladleful of the pancake batter, spreading it out into a round shape. Cook for about 3-4 minutes on one side until golden brown and crispy, then flip and cook for another 2-3 minutes on the other side.

4. Remove the pancake from the skillet and place it on a paper towel to absorb any excess oil. Repeat the process with the remaining batter, adding more oil to the skillet as needed.

5. Cut the pancakes into wedges and serve hot with the gochujang dip on the side.