1. In a bowl, combine the soy sauce, rice vinegar, canola oil, gochujang, and sugar. 2. Stir with a fork until thoroughly ...

In a medium bowl, stir together the mayonnaise, gochujang, and toasted sesame oil until smooth. Add the drained tuna and ...

Gochujang is probably one of the most beloved and widely available Korean ingredient staples, and for good reason: Its spicy, sweet, and umami flavor profile can transform even the most basic of ...

Pasta always feels like that cozy, reliable friend in the kitchen. But we can all admit that sometimes even the classic recipes like spaghetti get old. It's about time we shake up the noodle menu with ...

Choi, Myung Hee is officially a gochujang master — she earned the distinction from South Korea’s Ministry of Agriculture and Forestry in 2012. Choi started making gochujang, the fermented chile paste ...

If you’ve ever been to a Korean restaurant, you’ve undoubtedly encountered gochujang. It adds the heat to bibimbap, lends the rich red color you see in tteokbokki, stir-fried rice cakes, and forms the ...

Properties: Refrigeration (or cool temps of 50 to 60 degrees) needed after opening. May be stored up to one year in the fridge. Uses: Everything from sauces to glazes, marinades, as a condiment and ...

Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...

Whenever Euny Hong’s mother flies Korean Air, she asks for an extra tube of gochujang, the crimson fermented chile paste, for her in-flight bibimbap. Later, at restaurants, she’ll take the tube out of ...