47 Gochujang Recipes for Chicken, Steak, Noodles, and More

47 Gochujang Recipes With Big, Bold FlavorLike spicy-sweet steak lettuce wraps, creamy gochujang gnocchi, and plenty of traditional uses for the fermented Korean chile paste.Photograph by Elliott Jerome Brown Jr., Prop Styling by Christina Allen, Food Styling by Emilie FosnochtA staple of Korean cooking, gochujang forms the backbone of classics like tteokbokki, dakgalbi, and bibimbap, but its uses extend far beyond traditional dishes. Stir it into marinades and glazes, whisk it into sauces and soups, or combine it with butter, mayonnaise, or cream for an instant flavor boost.The recipes below include quick weeknight dinners, slurpable noodle dishes, bubbling stews, sandwiches, grilled meats, and vegetable sides. Because gochujang’s heat level varies by brand, taste as you cook and adjust the amount accordingly. And don’t confuse it with gochugaru: The latter is a Korean red pepper powder, while gochujang is a thick, fermented paste with a more complex sweet-savory flavor.Photograph by Elliott Jerome Brown Jr., Prop Styling by Sean Dooley, Food Styling by Emilie FosnochtGochujang Chicken Stir-FryTender chicken breast, blistered green beans, and charred scallions come together in just 20 minutes in this gorgeous, glossy, gochujang recipePhotograph by Isa Zapata, food styling by Taneka Morris, prop styling by Gerri WilliamsGochujang-Butter-Braised TofuFirm tofu simmers in a savory mixture of gochujang, soy sauce, garlic, and onion, then gets finished with butter for a silky, richly flavored sauce.Photo by Chelsie Craig, food styling by Kat BoytsovaTteokbokkiSimmer chewy Korean rice cakes in a savory gochujang-based sauce. Crisp-tender bok choy provides freshness and balance in every satisfying bite.Photograph by Bre Furlong, Food Styling by Emilie FosnochtCreamy Gochujang GnocchiShelf-stable gnocchi stand in for the rice cakes in this playful tteokbokki-inspired dinner, complete with broccoli, hot dogs, and a creamy gochujang sauce.Photograph by Elliott Jerome Brown Jr., Prop Styling by Christina Allen, Food Styling by Emilie FosnochtCheesy Buldak (Fire Chicken) With Rice CakesGochujang and gochugaru (Korean chile flakes) give this one-pan chicken dinner serious heat, balanced by chewy rice cakes and a bubbling blanket of melted mozzarella.Alex LauKimchi Udon With ScallionsButter, caramelized kimchi, and gochujang form a glossy, savory sauce for chewy udon, finished with rich egg yolks, scallions, and sesame seeds.Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Sophie StrangioSticky and Spicy Baked CauliflowerBattered cauliflower florets are baked until lightly crisp, then coated in a sticky glaze of gochujang, soy sauce, maple syrup, and mirin.Photograph by Peden + Munk, food styling by Shilpa UskokovicSugar-rubbed strip steaks meet a garlicky sesame-gochujang sauce, with rice and crisp lettuce leaves alongside for building bold, party-ready wraps.Photo by Chelsie Craig, Food Styling by Yekaterina BoytsovaSlow-Roast Gochujang ChickenA generous coating of gochujang helps this whole chicken become deeply burnished, while the potatoes underneath absorb its flavorful drippings.Photograph by Elliott Jerome Brown Jr. Prop Styling by Gerri Williams, Food Styling by Mieko TakahashiGochujang Turkey Sweet PotatoesRoasted sweet potatoes become a hearty dinner when loaded with saucy ground turkey seasoned with gochujang, tomato paste, soy sauce, sesame oil, and honey.Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Dayna Seman.Gochujang-Sesame NoodlesGochujang, toasted sesame oil, soy sauce, and brown sugar coat these versatile noodles in a sauce that is savory, toasty, spicy, and subtly sweet.Photo by Laura Murray, Food Styling by Micah MortonDakgalbiBoneless chicken thighs, cabbage, sweet potatoes, and rice cakes cook together in a bold sauce powered by fruity gochujang and gochugaru.Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Ayesha PatelKimchi JjigaePork, kimchi, tofu, gochugaru, and gochujang simmer together until deeply savory and pleasantly funky in this comforting classic Korean stew.Photograph by Cody Guilfoyle, Prop Styling by Nicole Louie, Food Styling by Thu BuserSpicy Kimchi SujebiSimmer chewy hand-torn noodles directly in a warming kimchi soup enriched with ground meat, garlic, fish sauce, and a heaping spoonful of gochujang.Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Emma RingnessSulguk (Alcohol Stew)This restorative Korean stew combines instant ramyun, mushrooms, fish cakes, and pork belly or blood sausage in a fiery gochujang-and-gochugaru broth.Photograph by Elliott Jerome Brown Jr., Food Styling by Michelle Gatton, and Prop Styling by Christina AllenBuldak Chicken ParmGochujang and gochugaru add smoky heat and fermented depth to the marinara topping these crisp chicken cutlets, along with mozzarella and Parmesan.Photograph by Isa Zapata, Food Styling by Micah Morton, Prop Styling by Sean DooleyBulgogi Tofu BurgersGrilled tofu absorbs a bulgogi-inspired marinade of pear, ginger, soy, and sesame, then gets glazed with gochujang and stacked on buns with tangy pickled cucumbers.Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Emma RingnessKong-Bul (Soybean Sprouts and Bulgogi)Thinly sliced beef, crisp soybean sprouts, vegetables, and perilla cook together in one pan, with optional gochujang adding extra savory heat.Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna SemanCrispy Pork Cutlets With Kimchi SlawCrunchy panko-coated pork cutlets meet a bright kimchi-and-red-cabbage slaw, with creamy gochujang mayonnaise drizzled generously over the top.Photo by Alex LauSmoked Fish and Rice Breakfast BowlBrown rice, smoked fish, poached eggs, greens, avocado, and pickles come together beneath a creamy dressing with sesame, tahini, and gochujang.Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Gerri WilliamsSpicy Shrimp Endive SpearsToss chopped shrimp with mayo, gochujang, sesame oil, and scallions, then spoon the mixture into crisp endive leaves for an easy party appetizer.Photograph by Peden + Munk, Food Styling by Diana Yen, Prop Styling by Hannah FerraraSpicy Korean-Style Grilled CornSlather charred corn with a creamy gochujang-lime sauce, then shower with Cotija, cilantro, and chile powder for a Korean-inspired take on elotes.Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Elizabeth JaimeSpicy Braised Eggplant NoodlesGolden eggplant and wide rice noodles are coated in a glossy sauce built from gochujang, miso, tomato paste, butter, garlic, and ginger.Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Ayesha PatelCrunchy Gochujang FennelCrisp fennel coated in a spicy gochujang dressing makes a refreshing banchan or sharply flavored accompaniment to grilled meats like Korean barbecue.Peden + MunkSpicy Tofu CrumblesThese deeply seasoned tofu crumbles can be added to stir-fries, folded into sautéed greens, or used as a protein-packed filling for burritos and bowls.Laura MurraySpicy Kimchi Miso SoupKimchi, miso, and gochujang create a spicy, savory soup base that can be adjusted with extra chile paste or kimchi juice to taste.Alex LauTofu and Kimchi StewSoft tofu and tender vegetables simmer in a warming kimchi broth seasoned with gochujang, creating an easy meatless stew for cold-weather dinners.Photo by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Anne EastmanSpicy Kimchi–Sweet Potato FrittersCrisp-edged sweet potato and kimchi fritters make an excellent snack or appetizer, especially dipped into the accompanying salty, spicy gochujang yogurt.Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy WilsonGrilled Pork Ribs with Gochujang Barbecue SauceA stir-together gochujang barbecue sauce delivers heat, sweetness, tang, and palate-gripping acidity to a glossy rack of tender grilled pork ribs.Alex LauBarbecue Ribs with Gochujang SauceA spicy gochujang rub helps these ribs develop a dark, caramelized crust and can also be used on pork shoulder or bone-in chicken.Alex LauShrimp With Pickled RadishesToss chilled poached shrimp and hijiki seaweed in a honey-gochujang dressing to serve over rice with bright, tangy pickled radish slices.Korean Fried Chicken WingsThis gochujang recipe sees twice-fried chicken wings lacquered with a sticky glaze flavored with soy sauce, honey, brown sugar, and vinegar. Serve extra sauce alongside.Joe joined the Bon Appétit team in 2022 after climbing the editorial ranks for a few years at Condé Nast’s other food publication, Epicurious. As the senior SEO editor, he works to make sure Google loves all of BA’s cooking stories just as much as you do. Look for his ... Read More