Recipes
A 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 Isa Zapata, food styling by Taneka Morris, prop styling by Gerri Williams
Recipes Gochujang-Butter-Braised Tofu
Firm tofu simmers in a savory mixture of gochujang, soy sauce, garlic, and onion, then gets finished with butter for a silky, richly flavored sauce.
