Welcome, spicy food lovers! If you’re ready to transform your meals with bold, savory heat, you’re in the right place. Gochujang—Korea’s beloved fermented chili paste—is the secret to creating unforgettable dishes. From quick weeknight dinners to impressive comfort foods, these 23 recipes will inspire your inner chef. Let’s dive in and spice things up!
Gochujang-Glazed Chicken Wings
Vibrant and bold, these wings pack a punch with sweet heat and sticky perfection. They’re ideal for game day or a quick weeknight dinner. Get ready for flavor that lingers.
Ingredients
– 2 pounds of plump chicken wings
– 1/2 cup of savory gochujang paste
– 1/4 cup of sweet honey
– 2 tablespoons of rich soy sauce
– 1 tablespoon of toasted sesame oil
– 3 cloves of aromatic garlic, minced
– 1 teaspoon of freshly grated ginger
– 2 tablespoons of neutral vegetable oil
– 1 teaspoon of coarse kosher salt
– 1/2 teaspoon of freshly cracked black pepper
– 2 tablespoons of toasted sesame seeds for garnish
– 2 thinly sliced scallions for garnish
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the plump chicken wings completely dry with paper towels to ensure crispiness.
3. Toss the wings with neutral vegetable oil, coarse kosher salt, and freshly cracked black pepper in a large bowl.
4. Arrange the wings in a single layer on the prepared baking sheet, not touching.
5. Bake for 40 minutes, flipping halfway through, until golden and crispy.
6. Whisk together savory gochujang paste, sweet honey, rich soy sauce, toasted sesame oil, aromatic minced garlic, and freshly grated ginger in a saucepan over medium heat.
7. Simmer the sauce for 3 minutes, stirring constantly, until thickened slightly.
8. Tip: Let the sauce cool for 2 minutes to prevent it from sliding off the wings.
9. Brush the baked wings generously with the warm gochujang glaze using a pastry brush.
10. Return the glazed wings to the oven and bake for 5 more minutes at 400°F.
11. Tip: For extra caramelization, broil on high for 1-2 minutes, watching closely to avoid burning.
12. Transfer the wings to a serving platter and drizzle with any remaining glaze from the pan.
13. Sprinkle with toasted sesame seeds and thinly sliced scallions for garnish.
14. Tip: Serve immediately while hot for the best texture and flavor.
Tender and juicy inside with a crackly, sticky exterior, these wings offer a perfect balance of sweet, spicy, and umami. They’re fantastic paired with a crisp cucumber salad or tucked into lettuce wraps for a fresh crunch. Every bite delivers a satisfying contrast that keeps you reaching for more.
Spicy Gochujang Tofu Stir-Fry
Unleash bold Korean flavors with this fiery gochujang tofu stir-fry that comes together in under 30 minutes. Using extra-firm tofu ensures it holds its shape while soaking up the spicy-sweet sauce. This dish delivers serious heat balanced by subtle sweetness.
Ingredients
– 1 block (14 oz) extra-firm tofu, pressed and cubed
– 2 tablespoons toasted sesame oil
– 3 tablespoons gochujang paste
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon raw honey
– 3 cloves garlic, minced
– 1 inch fresh ginger, grated
– 1 red bell pepper, thinly sliced
– 4 scallions, chopped
– 1 tablespoon sesame seeds
– Cooked jasmine rice for serving
Instructions
1. Press the extra-firm tofu for 15 minutes using a tofu press or weighted plate to remove excess moisture.
2. Cut the pressed tofu into 1-inch cubes and pat dry with paper towels.
3. Heat 1 tablespoon toasted sesame oil in a large skillet over medium-high heat until shimmering.
4. Add tofu cubes in a single layer and cook for 4-5 minutes per side until golden brown and crispy.
5. Remove tofu from skillet and set aside on a plate.
6. Add remaining 1 tablespoon toasted sesame oil to the same skillet.
7. Sauté minced garlic and grated ginger for 30 seconds until fragrant.
8. Add thinly sliced red bell pepper and cook for 3 minutes until slightly softened.
9. Whisk together gochujang paste, low-sodium soy sauce, and raw honey in a small bowl.
10. Pour the sauce mixture into the skillet and stir to coat the vegetables.
11. Return the crispy tofu to the skillet and toss to combine with the sauce.
12. Cook for 2 minutes until everything is heated through and well-coated.
13. Remove from heat and stir in chopped scallions.
14. Sprinkle with sesame seeds before serving.
15. Serve immediately over cooked jasmine rice.
Just-crisped tofu cubes provide satisfying texture against the velvety sauce, while the gochujang delivers deep umami with building heat. For extra crunch, top with additional scallions and serve with quick-pickled vegetables on the side.
Korean Gochujang BBQ Ribs
Savor these sticky, spicy Korean Gochujang BBQ Ribs that pack a punch of umami and heat. They’re perfect for grilling season and guaranteed to impress. Get ready for finger-licking goodness.
Ingredients
– 2 racks of meaty pork baby back ribs
– 1/2 cup of savory gochujang paste
– 1/4 cup of sweet honey
– 3 tablespoons of rich soy sauce
– 2 tablespoons of toasted sesame oil
– 4 cloves of aromatic garlic, minced
– 1 tablespoon of freshly grated ginger
– 1 teaspoon of coarse black pepper
– 2 tablespoons of sliced green onions for garnish
– 1 tablespoon of toasted sesame seeds for topping
Instructions
1. Preheat your grill to 275°F for indirect heat cooking.
2. Pat the meaty pork baby back ribs dry with paper towels.
3. In a medium bowl, whisk together the savory gochujang paste, sweet honey, rich soy sauce, toasted sesame oil, aromatic minced garlic, freshly grated ginger, and coarse black pepper until smooth.
4. Brush half of the sauce mixture evenly over both sides of the ribs, reserving the rest for later.
5. Place the ribs on the cooler side of the grill, bone-side down, and close the lid.
6. Grill for 2 hours, maintaining a steady 275°F temperature, until the meat is tender but not falling apart.
7. Tip: Use a spray bottle with water to control flare-ups if grilling over direct heat accidentally.
8. Brush the reserved sauce over the ribs during the last 15 minutes of cooking.
9. Increase the grill heat to 400°F and move the ribs to the direct heat side.
10. Grill for 5-7 minutes per side until the sauce is caramelized and slightly charred.
11. Tip: Watch closely to prevent burning—the sugars in the honey can blacken quickly.
12. Remove the ribs from the grill and let them rest for 10 minutes on a cutting board.
13. Tip: Resting allows the juices to redistribute, making the ribs more succulent.
14. Slice the ribs between the bones into individual portions.
15. Garnish with sliced green onions and toasted sesame seeds before serving.
Yield tender, fall-off-the-bone ribs with a glossy, sticky glaze and a bold, spicy-sweet flavor. Serve them with steamed rice and quick-pickled vegetables for a complete meal that balances the heat and richness.
Gochujang Marinated Grilled Shrimp
Unbelievably flavorful and quick to prepare, this spicy shrimp dish delivers bold Korean-inspired flavors with minimal effort. Use large, fresh shrimp for the best texture and grill them hot and fast.
Ingredients
– 1 pound large raw shrimp, peeled and deveined
– 3 tablespoons rich gochujang paste
– 2 tablespoons smooth honey
– 1 tablespoon toasted sesame oil
– 2 cloves fresh garlic, minced
– 1 teaspoon freshly grated ginger
– 2 tablespoons fresh lime juice
– 2 tablespoons chopped fresh cilantro
– 1 tablespoon neutral vegetable oil
Instructions
1. In a medium bowl, whisk together 3 tablespoons rich gochujang paste, 2 tablespoons smooth honey, 1 tablespoon toasted sesame oil, 2 cloves minced fresh garlic, 1 teaspoon freshly grated ginger, and 2 tablespoons fresh lime juice until fully combined.
2. Add 1 pound large raw shrimp to the marinade, tossing to coat each piece evenly.
3. Cover the bowl and refrigerate for exactly 30 minutes to allow flavors to penetrate without overcuring the shrimp.
4. Preheat an outdoor grill or grill pan to high heat, about 450°F.
5. Thread the marinated shrimp onto metal or soaked wooden skewers, leaving small gaps between each shrimp.
6. Brush the grill grates lightly with 1 tablespoon neutral vegetable oil to prevent sticking.
7. Place the skewers on the hot grill and cook for 2 minutes per side, until shrimp turn opaque and develop slight char marks.
8. Remove shrimp from grill and immediately sprinkle with 2 tablespoons chopped fresh cilantro.
Tip: Do not overcrowd the grill to ensure even cooking and proper caramelization.
Tip: Reserve a small amount of marinade before adding shrimp for brushing during grilling if desired.
Tip: Let shrimp rest for 2 minutes after grilling to redistribute juices.
They boast a perfect balance of spicy, sweet, and savory with a tender, juicy interior and lightly charred exterior. Try serving over steamed jasmine rice or tucked into warm tortillas with crisp slaw for a fun twist.
Gochujang-Infused Kimchi Fried Rice
Unleash bold Korean flavors with this quick, satisfying twist on classic fried rice. Using pantry staples and that jar of gochujang hiding in your fridge, it comes together in under 20 minutes for a weeknight win.
Ingredients
– 2 tablespoons rich toasted sesame oil
– 3 large farm-fresh eggs, lightly beaten
– 1 cup finely diced sweet yellow onion
– 2 cups day-old cooked jasmine rice, grains separated
– 1 cup traditional napa cabbage kimchi, roughly chopped with its vibrant brine
– 2 tablespoons spicy-sweet gochujang paste
– 1 tablespoon savory soy sauce
– 2 thinly sliced crisp green onions
– 1 teaspoon nutty toasted sesame seeds
Instructions
1. Heat 1 tablespoon of rich toasted sesame oil in a large non-stick skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Pour 3 large farm-fresh eggs, lightly beaten, into the hot oil and scramble for 45 seconds until softly set but still moist.
3. Transfer the eggs to a clean plate immediately to prevent overcooking.
4. Add the remaining 1 tablespoon of rich toasted sesame oil to the same skillet.
5. Sauté 1 cup finely diced sweet yellow onion for 2 minutes until translucent and fragrant.
6. Crumble 2 cups day-old cooked jasmine rice into the skillet, breaking up any clumps with a spatula.
7. Spread the rice in an even layer and let it cook undisturbed for 1 minute to develop a slight crispness on the bottom.
8. Stir in 1 cup traditional napa cabbage kimchi, roughly chopped with its vibrant brine, and cook for 1 minute to meld flavors.
9. Add 2 tablespoons spicy-sweet gochujang paste and 1 tablespoon savory soy sauce, tossing vigorously to coat every grain evenly.
10. Fold the scrambled eggs back into the skillet along with 2 thinly sliced crisp green onions, reserving some for garnish.
11. Cook for 1 final minute until everything is heated through and well combined.
12. Remove from heat and sprinkle with 1 teaspoon nutty toasted sesame seeds and the reserved green onions.
Gloriously sticky and savory with a slow-building heat, this rice boasts a perfect chew from the kimchi and a glossy, gochujang-kissed finish. Top with a fried egg for extra richness or serve alongside quick-pickled cucumbers to cut the spice.
Creamy Gochujang Pasta with Mushrooms
Grab your skillet—this creamy gochujang pasta with mushrooms delivers bold flavor in under 30 minutes. It’s a spicy, umami-packed twist on classic comfort food, perfect for weeknights when you crave something exciting but effortless.
Ingredients
– 8 oz dried rigatoni pasta
– 2 tbsp rich extra virgin olive oil
– 12 oz sliced cremini mushrooms
– 3 cloves minced garlic
– 3 tbsp savory gochujang paste
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Kosher salt to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz dried rigatoni pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta, reserving 1/2 cup of starchy pasta water for later use.
4. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add 12 oz sliced cremini mushrooms and cook for 6–8 minutes until golden brown and tender, stirring occasionally.
6. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Add 3 tbsp savory gochujang paste and cook for 1 minute to bloom its flavors, stirring constantly.
8. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring to combine.
9. Reduce heat to low and stir in 1/2 cup grated Parmesan cheese until melted and smooth.
10. Add the drained pasta to the skillet, tossing to coat evenly in the sauce.
11. If the sauce is too thick, gradually add reserved pasta water, 2 tbsp at a time, until desired consistency is reached.
12. Season with kosher salt to taste and stir in 1/4 cup chopped fresh parsley.
13. Serve immediately while hot.
Dive into this dish—the creamy sauce clings to every noodle, with a spicy kick from gochujang and earthy depth from mushrooms. Top with extra Parmesan and a sprinkle of red pepper flakes for added heat, or pair with a crisp green salad to balance the richness.
Gochujang Honey Roasted Brussels Sprouts
Crispy, caramelized Brussels sprouts get an irresistible upgrade with Korean-inspired flavors. This sweet-spicy glaze transforms humble vegetables into a standout side dish. Perfect for weeknights or entertaining.
Ingredients
– 1 pound firm, fresh Brussels sprouts, trimmed and halved
– 2 tablespoons rich extra virgin olive oil
– 2 tablespoons bold gochujang paste
– 1 tablespoon golden wildflower honey
– 1 tablespoon glossy soy sauce
– 2 cloves aromatic garlic, minced
– 1 teaspoon toasted sesame oil
– 1 tablespoon crunchy sesame seeds
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss halved Brussels sprouts with olive oil until evenly coated. Tip: Ensure sprouts are completely dry before tossing for maximum crispiness.
3. Arrange sprouts in a single layer on the baking sheet, cut sides down.
4. Roast for 20 minutes until edges are deeply browned and crispy.
5. Whisk together gochujang, honey, soy sauce, minced garlic, and sesame oil in a small bowl.
6. Remove sprouts from oven and drizzle with the glaze mixture. Tip: Warm the glaze slightly if too thick for easy drizzling.
7. Toss gently to coat every sprout evenly.
8. Return to oven and roast for 5 more minutes until glaze is sticky and caramelized.
9. Sprinkle with sesame seeds immediately after removing from oven. Tip: Toast sesame seeds in a dry pan first for enhanced nutty flavor.
10. Serve hot directly from the baking sheet.
Nothing beats the crackle of these glazed sprouts against your teeth. The sweet heat from gochujang balances the earthy bitterness perfectly. Try them piled over steamed rice with a fried egg for a quick meal.
Gochujang Spicy Beef Tacos
A fiery fusion of Korean and Mexican flavors, these tacos pack serious heat with minimal effort. Ground beef gets a spicy-sweet glaze from gochujang paste, balanced by crisp toppings. Ready in under 30 minutes, they’re perfect for weeknight dinners or casual gatherings.
Ingredients
– 1 lb lean ground beef
– 2 tbsp toasted sesame oil
– 3 tbsp gochujang paste
– 2 tbsp honey
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 8 small corn tortillas
– 1 cup shredded napa cabbage
– ¼ cup fresh cilantro leaves
– 2 tbsp rice vinegar
– 1 lime, cut into wedges
Instructions
1. Heat a large skillet over medium-high heat for 2 minutes.
2. Add 1 lb lean ground beef, breaking it apart with a spatula.
3. Cook beef for 5-7 minutes until no pink remains, stirring occasionally.
4. Drain excess fat from the skillet.
5. Add 2 tbsp toasted sesame oil to the beef.
6. Stir in 3 tbsp gochujang paste and 2 tbsp honey until fully coated.
7. Add 3 cloves minced garlic and 1 tbsp grated fresh ginger.
8. Cook mixture for 3 minutes until fragrant and slightly caramelized.
9. Warm 8 small corn tortillas in a dry skillet for 30 seconds per side.
10. Toss 1 cup shredded napa cabbage with 2 tbsp rice vinegar in a bowl.
11. Spoon beef mixture evenly onto warmed tortillas.
12. Top each taco with vinegar-tossed cabbage.
13. Garnish with ¼ cup fresh cilantro leaves.
14. Serve immediately with lime wedges on the side.
Warning: these tacos deliver a bold, spicy kick that mellows with the crisp cabbage. The tender beef contrasts beautifully with the crunchy slaw, while lime juice cuts through the richness. Try serving them with a cold beer or a cucumber salad to balance the heat.
Crispy Gochujang-Maple Glazed Salmon
Ready for a flavor explosion? This salmon combines sweet, spicy, and crispy textures in minutes. Perfect for busy weeknights yet impressive enough for guests.
Ingredients
– 4 skin-on salmon fillets (6 oz each)
– 3 tbsp gochujang paste
– 2 tbsp pure maple syrup
– 1 tbsp toasted sesame oil
– 1 tsp freshly grated ginger
– 2 cloves garlic, finely minced
– 1 tbsp avocado oil (high smoke point)
– 1 tsp coarse sea salt
– 1/2 tsp freshly cracked black pepper
– 1 tbsp toasted sesame seeds
– 2 green onions, thinly sliced
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Pat salmon fillets completely dry with paper towels to ensure crisp skin.
3. Season both sides of salmon with coarse sea salt and freshly cracked black pepper.
4. Whisk together gochujang paste, pure maple syrup, toasted sesame oil, freshly grated ginger, and finely minced garlic in a small bowl.
5. Heat avocado oil in a large oven-safe skillet over medium-high heat until shimmering.
6. Place salmon skin-side down in the hot skillet and press gently with a spatula for 30 seconds to prevent curling.
7. Cook undisturbed for 4-5 minutes until skin is golden and crispy.
8. Brush the gochujang-maple glaze generously over the top and sides of the salmon.
9. Transfer skillet to the preheated oven and bake for 6-8 minutes until internal temperature reaches 125°F.
10. Remove from oven and let rest for 3 minutes to allow carryover cooking.
11. Sprinkle with toasted sesame seeds and thinly sliced green onions before serving.
Velvety glaze caramelizes into a sticky-sweet crust while the interior stays moist. The crispy skin provides textural contrast against the tender flesh. Serve over steamed jasmine rice with quick-pickled cucumbers for a complete meal.
Savory Gochujang Vegetable Soup
Even the simplest vegetables transform into something spectacular with gochujang’s fermented kick. This soup balances spicy, sweet, and savory in one comforting bowl.
Ingredients
– 2 tablespoons fragrant toasted sesame oil
– 4 cloves garlic, finely minced
– 1 tablespoon freshly grated ginger
– ¼ cup robust gochujang paste
– 6 cups rich vegetable broth
– 2 cups crisp sliced shiitake mushrooms
– 1 cup sweet corn kernels
– 2 cups tender baby spinach
– 2 tablespoons savory soy sauce
– 1 teaspoon coarse kosher salt
– 2 thinly sliced scallions for garnish
Instructions
1. Heat 2 tablespoons fragrant toasted sesame oil in a large pot over medium heat until shimmering.
2. Add 4 cloves finely minced garlic and 1 tablespoon freshly grated ginger; sauté for 1 minute until fragrant. Tip: Don’t let the garlic brown to avoid bitterness.
3. Stir in ¼ cup robust gochujang paste and cook for 30 seconds to deepen its flavor.
4. Pour in 6 cups rich vegetable broth and bring to a boil over high heat.
5. Reduce heat to medium and add 2 cups crisp sliced shiitake mushrooms; simmer for 5 minutes until softened.
6. Add 1 cup sweet corn kernels and simmer for another 3 minutes. Tip: Frozen corn works well—no need to thaw.
7. Stir in 2 cups tender baby spinach and cook for 1 minute until just wilted.
8. Season with 2 tablespoons savory soy sauce and 1 teaspoon coarse kosher salt; stir to combine. Tip: Taste and adjust salt if needed, as broths vary.
9. Ladle the soup into bowls and garnish with 2 thinly sliced scallions.
Zesty and warming, this soup has a velvety broth with a subtle heat that builds. The mushrooms add meaty texture, while the corn brings pops of sweetness. Serve it with steamed rice or crusty bread for a complete meal.
Gochujang Chicken Bibimbap Bowl
Satisfy your craving for bold Korean flavors with minimal effort. This gochujang chicken bibimbap bowl delivers spicy, savory goodness in under 30 minutes. Perfect for busy weeknights when you want something nutritious and exciting.
Ingredients
– 1 lb boneless skinless chicken thighs, sliced into thin strips
– 3 tbsp spicy gochujang paste
– 2 tbsp toasted sesame oil
– 1 tbsp low-sodium soy sauce
– 1 tsp granulated sugar
– 2 cups cooked short-grain white rice, kept warm
– 1 cup shredded carrots
– 1 cup English cucumber, thinly sliced
– 2 large eggs
– 2 green onions, finely chopped
– 1 tbsp neutral vegetable oil
– 1 tsp toasted sesame seeds
Instructions
1. Whisk together 3 tbsp spicy gochujang paste, 2 tbsp toasted sesame oil, 1 tbsp low-sodium soy sauce, and 1 tsp granulated sugar in a medium bowl until smooth.
2. Add 1 lb sliced chicken thighs to the bowl, tossing to coat evenly. Marinate for 10 minutes at room temperature. Tip: Marinating at room temperature helps the chicken cook more evenly and absorb flavors faster.
3. Heat 1 tbsp neutral vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the marinated chicken to the skillet, spreading it in a single layer. Cook undisturbed for 4 minutes to develop a sear.
5. Flip the chicken pieces and continue cooking for another 4 minutes, or until the internal temperature reaches 165°F and the edges are slightly caramelized.
6. While the chicken cooks, fry 2 large eggs sunny-side up in a separate non-stick skillet over medium heat until the whites are set but the yolks are still runny, about 3 minutes.
7. Divide 2 cups warm cooked rice between two bowls.
8. Top each bowl with half of the cooked gochujang chicken, ½ cup shredded carrots, and ½ cup sliced cucumber arranged in separate sections. Tip: Arrange ingredients in sections for visual appeal and to let each component shine.
9. Place one fried egg on top of each bowl.
10. Garnish with 2 chopped green onions and a sprinkle of 1 tsp toasted sesame seeds. Tip: Toasting sesame seeds enhances their nutty flavor—dry toast them in a pan for 1 minute until golden.
The crispy-edged chicken contrasts with the soft rice and creamy egg yolk, while the gochujang brings a addictive spicy-sweet heat. For extra crunch, add a handful of fresh bean sprouts or serve with crispy seaweed snacks on the side.
Spicy Gochujang Roasted Cauliflower
Never underestimate roasted cauliflower’s potential. This spicy gochujang version transforms the humble veggie into a flavor-packed side. It’s crispy, fiery, and utterly addictive.
Ingredients
– 1 large head of fresh cauliflower, cut into bite-sized florets
– 3 tablespoons of rich extra virgin olive oil
– 2 tablespoons of bold gochujang paste
– 1 tablespoon of smooth honey
– 2 cloves of aromatic garlic, minced
– 1 teaspoon of toasted sesame oil
– ½ teaspoon of coarse sea salt
– ¼ teaspoon of freshly cracked black pepper
– 1 tablespoon of toasted sesame seeds for garnish
– 2 tablespoons of thinly sliced fresh scallions for garnish
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the extra virgin olive oil, gochujang paste, honey, minced garlic, sesame oil, sea salt, and black pepper until fully combined.
3. Add the cauliflower florets to the bowl and toss thoroughly to coat each piece evenly with the spicy marinade.
4. Spread the coated cauliflower in a single layer on the prepared baking sheet, ensuring pieces aren’t crowded for optimal crisping.
5. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until edges are deeply caramelized and crispy.
6. Remove from oven and immediately transfer to a serving dish.
7. Sprinkle with toasted sesame seeds and fresh scallions while still hot.
Gloriously crispy on the outside with a tender interior, this cauliflower boasts a complex sweet-heat flavor profile. Serve it over steamed rice with a fried egg for a complete meal, or enjoy as a bold standalone snack that’ll have everyone reaching for more.
Gochujang Soba Noodles with Vegetables
Unbelievably quick and packed with flavor, these noodles come together in minutes. Perfect for busy weeknights when you crave something satisfying yet healthy. The spicy-sweet gochujang sauce clings beautifully to every strand.
Ingredients
– 8 oz dried soba noodles
– 2 tbsp toasted sesame oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp gochujang paste
– 1 tbsp honey
– 2 tbsp soy sauce
– 1 cup shredded carrots
– 1 red bell pepper, thinly sliced
– 2 cups baby spinach
– 2 green onions, sliced
– 1 tbsp sesame seeds
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add 8 oz dried soba noodles and cook for 4-5 minutes until al dente.
3. Drain noodles and rinse under cold water to stop cooking.
4. Heat 2 tbsp toasted sesame oil in a large skillet over medium-high heat.
5. Add 3 cloves minced garlic and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
6. Whisk in 2 tbsp gochujang paste, 1 tbsp honey, and 2 tbsp soy sauce until smooth.
7. Add 1 cup shredded carrots and 1 sliced red bell pepper, stir-fry for 3-4 minutes until crisp-tender.
8. Toss in cooked soba noodles, coating evenly with the sauce.
9. Fold in 2 cups baby spinach until just wilted, about 1 minute.
10. Remove from heat and garnish with 2 sliced green onions and 1 tbsp sesame seeds.
Creamy noodles with a kick of heat make this dish irresistible. The crisp vegetables provide a satisfying crunch against the tender soba. Serve immediately with extra sesame seeds for garnish.
Gochujang Chili Garlic Shrimp Skewers
Hearty and bold, these skewers deliver a punch of umami heat with minimal effort. Perfect for grilling season or a quick weeknight meal that feels special. They come together in under 30 minutes.
Ingredients
– 1 lb large raw shrimp, peeled and deveined
– 3 tbsp gochujang paste
– 4 cloves garlic, freshly minced
– 2 tbsp honey
– 1 tbsp toasted sesame oil
– 1 tbsp fresh lime juice
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper
– 2 tbsp chopped fresh cilantro
– 8 wooden skewers, soaked in water
Instructions
1. Soak 8 wooden skewers in water for at least 20 minutes to prevent burning.
2. In a medium bowl, whisk together 3 tbsp gochujang paste, 4 cloves minced garlic, 2 tbsp honey, 1 tbsp sesame oil, 1 tbsp lime juice, 1 tsp salt, and ½ tsp black pepper.
3. Add 1 lb shrimp to the bowl and toss to coat evenly in the marinade.
4. Thread the marinated shrimp onto the soaked skewers, about 3-4 shrimp per skewer.
5. Preheat a grill or grill pan to medium-high heat, approximately 400°F.
6. Grill the skewers for 2-3 minutes per side, until shrimp turn pink and opaque.
7. Remove skewers from the grill and let rest for 2 minutes.
8. Sprinkle with 2 tbsp chopped cilantro before serving.
Unbelievably tender shrimp with a sticky, slightly charred glaze that balances sweet, spicy, and savory notes. Serve over steamed jasmine rice or with crisp lettuce cups for a light meal. The garlic and gochujang create a deep, complex flavor that lingers pleasantly.
Tangy Gochujang Cucumber Salad
Savor the perfect balance of spicy and refreshing in this quick Korean-inspired side. Tangy gochujang paste meets crisp cucumbers for a vibrant salad that comes together in minutes. It’s ideal for summer picnics or as a zesty accompaniment to grilled meats.
Ingredients
– 2 large English cucumbers, thinly sliced
– 1/4 cup rice vinegar
– 2 tablespoons gochujang paste
– 1 tablespoon toasted sesame oil
– 1 teaspoon granulated sugar
– 1/2 teaspoon coarse kosher salt
– 2 cloves fresh garlic, minced
– 1 tablespoon toasted sesame seeds
Instructions
1. Slice 2 large English cucumbers into 1/8-inch thick rounds using a sharp knife or mandoline for uniform pieces.
2. Place the sliced cucumbers in a large mixing bowl and sprinkle with 1/2 teaspoon coarse kosher salt.
3. Toss the cucumbers gently to coat evenly with the salt.
4. Let the cucumbers sit at room temperature for 10 minutes to draw out excess moisture.
5. Meanwhile, in a small bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons gochujang paste, 1 tablespoon toasted sesame oil, 1 teaspoon granulated sugar, and 2 cloves minced fresh garlic until smooth.
6. Tip: Use a fine grater or garlic press for the garlic to ensure it blends seamlessly into the dressing.
7. After 10 minutes, squeeze the cucumbers firmly with your hands or press in a colander to remove all liquid.
8. Tip: Removing excess water prevents the salad from becoming watery and keeps the flavors intense.
9. Return the dried cucumbers to the mixing bowl.
10. Pour the prepared dressing over the cucumbers.
11. Toss thoroughly until every slice is evenly coated with the dressing.
12. Sprinkle 1 tablespoon toasted sesame seeds over the salad and toss once more.
13. Tip: For the best flavor, let the salad marinate in the refrigerator for at least 15 minutes before serving.
14. Serve chilled.
Enjoy the crisp, cool texture of the cucumbers against the spicy, umami-rich dressing. The subtle sweetness from the sugar rounds out the heat beautifully. Try it alongside barbecue ribs or as a topping for rice bowls for an extra kick.
Conclusion
Just imagine the flavor adventures awaiting you with these 23 gochujang recipes! We hope you’ve found inspiration to spice up your meals. Give one (or more!) a try, and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest so other spicy food lovers can enjoy, too!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
