A staple of Korean cooking, gochujang forms the backbone of classics like tteokbokki<\/a>, dakgalbi<\/a>, and bibimbap<\/a>, 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.<\/p>\n The recipes below include quick weeknight dinners<\/a>, slurpable noodle dishes<\/a>, bubbling stews, sandwiches, grilled meats, and vegetable sides. Because gochujang\u2019s heat level varies by brand, taste as you cook and adjust the amount accordingly. And don\u2019t confuse it with gochugaru<\/a>: The latter is a Korean red pepper powder, while gochujang is a thick, fermented paste with a more complex sweet-savory flavor.<\/p>\n<\/div>\n Photograph by Elliott Jerome Brown Jr., Prop Styling by Sean Dooley, Food Styling by Emilie Fosnocht<\/p>\n <\/p>\n <\/a><\/p>\n Tender chicken breast, blistered green beans, and charred scallions come together in just 20 minutes in this gorgeous, glossy gochujang recipe<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photograph by Isa Zapata, food styling by Taneka Morris, prop styling by Gerri Williams<\/p>\n <\/p>\n <\/a><\/p>\n\n
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<\/picture><\/span><\/p>\n<\/div>Recipes Gochujang Chicken Stir-Fry<\/span><\/h2>\n
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<\/picture><\/span><\/p>\n<\/div>Recipes Gochujang-Butter-Braised Tofu<\/span><\/h2>\n