How to Cook With Gochujang: Easy Korean-Inspired Recipes

Slug: how-to-cook-with-gochujangPillar: Food and Drink > Cooking TipsKeyword: how to cook with gochujangExcerpt: Gochujang is the bold, deeply savoury paste taking over kitchens in 2026. Here's how to use it in easy weeknight meals.Post #: 571

What Is Gochujang?

Gochujang is a Korean fermented chilli paste made from red chilli powder, glutinous rice, fermented soybeans, and salt. It's thick, dark red, and deeply complex — sweet and spicy at once, with a funky fermented depth that plain hot sauce can't replicate. In 2026 it's appearing on menus and in recipes everywhere, from fancy restaurants to TikTok pasta hacks.

You can find it at most UK supermarkets now — Waitrose, Tesco, and Sainsbury's all stock it. A 500g tub costs around £3–£5 and keeps in the fridge for months. The most widely available brand is CJ Haechandle, which is mild enough for beginners.

What Does Gochujang Taste Like?

It tastes like nothing else. It's spicier than miso but not as sharp as sriracha. Sweeter than harissa but earthier. The heat level is moderate rather than aggressive — you can add a tablespoon to a sauce and get flavour without making the dish overwhelmingly spicy.

Recipe 1: 15-Minute Gochujang Noodles

This has become one of the most shared recipes of 2026, and it genuinely deserves the attention. Serves 2. Ingredients: 200g ramen or udon noodles, 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon butter, 1 teaspoon sugar, 1 teaspoon rice vinegar, 2 cloves garlic (minced), 1 egg per person, spring onions and sesame seeds to top. Cook noodles. Mix the gochujang, soy, sesame oil, butter, sugar, vinegar, and garlic in the empty pan over low heat until glossy. Add drained noodles and toss. Top with a fried egg, spring onions, and sesame seeds. The butter makes this — don't skip it.

Recipe 2: Gochujang Chicken Marinade

Mix 2 tablespoons gochujang with 1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon sesame oil, a teaspoon of minced ginger, and two minced garlic cloves. Pour over chicken thighs and marinate for at least an hour — overnight is better. Roast at 200°C for 35–40 minutes until caramelised and slightly charred. The sugars in gochujang caramelise beautifully, giving you a sticky, lacquered finish that looks like something from a restaurant.

Recipe 3: Gochujang Butter Toast

Soften two tablespoons of butter, mix in one tablespoon of gochujang and a pinch of honey, spread on sourdough toast, and grill until the edges are just starting to catch. Top with a fried egg, sliced avocado, or whatever's in the fridge. It takes five minutes and tastes like something from a trendy brunch spot.

Recipe 4: Gochujang Roasted Vegetables

Toss any root vegetables — sweet potato, carrots, parsnips, cauliflower — in a mix of gochujang, olive oil, garlic, and a splash of soy sauce. Roast at 200°C for 25–30 minutes. The paste coats the vegetables in a spicy-sweet glaze and the fermented notes deepen as they roast. This is genuinely one of the best things you can do with a cauliflower.

How to Add It to Things You're Already Making

Beyond specific recipes, gochujang is excellent as a stir-in: add a tablespoon to shop-bought hummus for a spicy version. Stir it into mayo for a sandwich spread. Add it to a bolognese or tomato pasta sauce for extra depth. Mix it into fried rice alongside soy sauce. Start with a teaspoon and taste as you go.

FAQ

Is gochujang very spicy?

Standard gochujang is moderately spicy — roughly equivalent to a mild-medium hot sauce. Some brands label heat levels. If you're heat-sensitive, start with the mild version or use less than the recipe suggests.

Can I substitute something for gochujang?

There's no perfect substitute, but in a pinch you can mix sriracha with a little miso paste and a pinch of sugar. It won't be identical but it approximates the flavour profile.

How long does gochujang last once opened?

Stored in the fridge with the lid sealed tightly, gochujang lasts for up to a year. The fermentation makes it shelf-stable for a long time.

Is gochujang gluten-free?

Not always — traditional gochujang contains wheat as part of the fermentation base. Some brands make a gluten-free version. Check the ingredients list carefully if gluten is a concern.