These creamy gochujang chickpeas and lentils with poblano pepper are a quick and easy recipe made in under 30 minutes.

Spicy, sweet, and packed with chili flavor, gochujang is a must-have for any pantry. We break down all you need to know about this Korean staple.

Bring some fiery flavour into your kitchen with three gochujang-laden recipes by acclaimed Korean ... UK – think toasted sesame seeds, soybean paste and of course kimchi – have become store ...

If using wood or bamboo skewers, soak in water at least 10 minutes. In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces.

Stir in 1/2 cup water and 1/4 cup honey. Increase the heat to medium-high and cook uncovered, stirring occasionally, until ...

While the pasta cooks, in a large, cold nonstick frying pan, assemble kimchi, butter, gochujang, soy sauce, garlic and half the scallion. (Don’t worry about mixing for now.) Drain pasta ...

Smoky, spicy, and savory, gochujang grilled pork belly is a bold Korean dish featuring tender pork marinated in a rich blend of gochujang, soy sauce, and aromatics. Served with a crisp, tangy green ...

Gochujang is a spicy Korean paste, which makes this dish spicy, too. If you'd prefer something milder, halve the amount of gochujang.

Prepare the sticky rice fresh so it is warm. Transfer prepared rice to a large bowl and mix in as much gochujang paste as you want, starting with about 2 tablespoons. Add more as desired.

Gochujang tofu grill is a bold, flavorful dish featuring tofu grilled to perfection and coated in a savory-spicy blend of gochujang, soy sauce, and sesame oil. Garnished with green onions and sesame ...

Once again, make sure the internal temperature reaches 165 F. In a saucepan, add the ketchup, gochujang, honey, brown sugar, soy sauce, garlic, and sesame oil. Whisk the ingredients well to combine.