1. In a bowl, combine the soy sauce, rice vinegar, canola oil, gochujang, and sugar. 2. Stir with a fork until thoroughly ...

Gochujang is probably one of the most beloved and widely available Korean ingredient staples, and for good reason: Its spicy, sweet, and umami flavor profile can transform even the most basic of ...

In a medium bowl, stir together the mayonnaise, gochujang, and toasted sesame oil until smooth. Add the drained tuna and ...

Pasta always feels like that cozy, reliable friend in the kitchen. But we can all admit that sometimes even the classic recipes like spaghetti get old. It's about time we shake up the noodle menu with ...

Choi, Myung Hee is officially a gochujang master — she earned the distinction from South Korea’s Ministry of Agriculture and Forestry in 2012. Choi started making gochujang, the fermented chile paste ...

If you’ve ever been to a Korean restaurant, you’ve undoubtedly encountered gochujang. It adds the heat to bibimbap, lends the rich red color you see in tteokbokki, stir-fried rice cakes, and forms the ...

LONG BEFORE IT seemed every tasty food was hyperbolically labeled “crack,” chef Sohui Kim started spreading her morning biscuits with a substance it’s hard to say no to: butter mixed with honey and a ...

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Whenever Euny Hong’s mother flies Korean Air, she asks for an extra tube of gochujang, the crimson fermented chile paste, for her in-flight bibimbap. Later, at restaurants, she’ll take the tube out of ...