How to Cook With Gochujang: 5 Easy Recipes for Beginners

Slug: how-to-cook-with-gochujang-easy-recipesPillar: Food and Drink > RecipesKeyword: gochujang recipes for beginnersTagline: Bold, spicy, deeply savoury — your new favourite ingredientExcerpt: Gochujang is the Korean fermented chilli paste that's taken over global kitchens. Here's what it tastes like, how to use it, and five beginner-friendly recipes.

What Is Gochujang?

Gochujang (고추장, pronounced go-choo-jang) is a Korean fermented chilli paste made from red chillies, glutinous rice, fermented soybeans, and salt. It has a complex flavour profile — simultaneously spicy, sweet, savoury, and slightly smoky — that deepens with fermentation. Unlike raw chilli heat, gochujang's spice has a slow, rounded quality that builds gradually rather than hitting immediately.

It's one of the most searched food ingredients of 2026, having migrated from Korean restaurants into mainstream Western cooking. You'll find it at most supermarkets, Asian grocery stores, and online — look for the characteristic red tub.

How to Choose Gochujang

Gochujang is graded by heat level, usually displayed in Korean on the packaging with chilli icons or a number from 1 (mild) to 5 (very hot). For beginners, start with level 1 or 2 — the flavour is just as complex, with manageable heat. Popular brands available internationally include Haechandle, CJ Beksul, and O'Food. Once opened, store in the fridge; it lasts for months.

5 Beginner-Friendly Gochujang Recipes

1. Gochujang Butter Pasta

This is the easiest entry point. Cook 200g of spaghetti or rigatoni per person. Meanwhile, melt 2 tablespoons of butter in a pan, add 1 tablespoon of gochujang, and stir for 1 minute. Add a splash of pasta water and toss with the drained pasta. Finish with parmesan, a soft-boiled egg, and spring onions. Rich, spicy, and ready in 15 minutes.

2. Gochujang Glazed Salmon

Mix 2 tablespoons of gochujang with 1 tablespoon of soy sauce, 1 tablespoon of honey, a teaspoon of sesame oil, and a minced garlic clove. Coat salmon fillets in the glaze and bake at 200°C (180°C fan) for 12–15 minutes, or air-fry for 10 minutes at 190°C. The glaze caramelises beautifully. Serve with steamed rice and cucumber.

3. Gochujang Fried Rice

Day-old rice works best. Fry a diced onion and two garlic cloves in oil, add the cold rice, and stir-fry on high heat until slightly crispy. Add 1–2 tablespoons of gochujang, a splash of soy sauce, and a beaten egg — stir through until cooked. Top with sesame seeds, a fried egg, and kimchi if you have it. Ready in under 10 minutes.

4. Gochujang Roasted Vegetables

Toss your choice of vegetables (cauliflower, sweet potato, broccoli, and courgette work well) in a mixture of 2 tablespoons of gochujang, 2 tablespoons of olive oil, and a tablespoon of honey. Roast at 220°C for 25–30 minutes, turning halfway. The high heat caramelises the sugars, creating sticky, charred edges. Excellent as a side dish or stuffed into a wrap with tahini sauce.

5. Gochujang Mayo Dipping Sauce

Combine 3 tablespoons of mayonnaise with 1–2 teaspoons of gochujang, a squeeze of lemon, and a small amount of honey. Mix well. This versatile sauce works as a dip for fries, a spread on sandwiches, a burger sauce, or a dressing for coleslaw. It takes two minutes to make and keeps in the fridge for a week.

Tips for Cooking with Gochujang

Start with less than you think you need — it's easier to add more. Cooking gochujang briefly in a hot pan or oven blooms its flavour significantly. Balance its heat with something sweet (honey, sugar, fruit), something fatty (butter, sesame oil, mayo), or something acidic (lime, vinegar). Gochujang pairs particularly well with eggs, pork, tofu, chicken, and most vegetables.

Can Gochujang Be Used Raw?

Yes — it can be eaten straight from the tub or used as a condiment, though the flavour is most complex when cooked. Raw gochujang makes an excellent addition to salad dressings, dipping sauces, and marinades without any heat applied.

For more recipe guides, visit our Food and Drink hub. See also our guide to fermenting vegetables at home.

Frequently Asked Questions

Is gochujang very spicy?

It varies by brand and grade. At level 1–2, gochujang is mild to moderately spicy — noticeable but not overwhelming for most people. The complexity of flavour often surprises people more than the heat level.

Is gochujang gluten-free?

Traditional gochujang contains glutinous rice, which is gluten-free (it's "glutinous" in texture, not gluten content). However, some brands add wheat or barley — always check the label if you have coeliac disease or gluten sensitivity.

Where can I buy gochujang in the UK or US?

Most large supermarkets (Tesco, Sainsbury's, Waitrose, Whole Foods, Walmart) now stock at least one brand. Asian grocery stores carry a wider range. It's also widely available online.

How long does gochujang last once opened?

Refrigerated in a sealed container, gochujang typically lasts 12–18 months after opening. Check for any off smells or mould before use, though its high salt and fermentation content makes spoilage relatively rare.

Can I substitute something else for gochujang?

The closest substitutes are a mixture of miso paste with chilli flakes, or sriracha combined with a little miso. Neither perfectly replicates the fermented depth, but they work in a pinch. Gochugaru (Korean chilli flakes) gives heat without the paste consistency.