4 Easy Gochujang (Korean Chili Paste) Recipes (2024)

Let me guess! You decided to make some Korean food at home and bought this lovely Gochujang (Korean Chili Paste) but you don’t know what to do with it, so it’s waiting for its expiration date in the back of your fridge. Right? right? If this is you, you came to the right place! Today, let me show you 4 amazing recipes that you can use gochujang. Alright, are you guys ready? Let’s get started!

BRAISED POTATOES (Korean side dish)

Ingredients:

• 3 Yukon Gold potatoes, about 17 oz (500g) in total
• 1-2 green onions
• 5 cloves garlic
• 7 shish*to peppers, about 1.2 oz (35g) in total
• 1 tbsp neutral-tasting oil
• 1 cup (240ml) water
• 1/2 tbsp toasted sesame oil (optional)
• Generous pinch of toasted sesame seeds, to garnish

Sauce:

• 1.5 tbsp soy sauce
• 1 tbsp Korean chili paste (gochujang)
• 1 tbsp Korean chili pepper flakes (gochugaru)
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 2 tbsp light corn syrup
• 1/2 tbsp toasted sesame oil
• Black pepper, to taste

Instructions:

1. Cut the potatoes into bite-sized pieces. Soak them in cold water while prepping other ingredients.

2. Thinly slice the green onions. Cut the garlic cloves in half. Cut the shish*to peppers in half or bite-sized pieces.

3. Make the sauce: In a small container, mix together the soy sauce, Korean chili paste, Korean chili pepper flakes, oyster sauce, sugar, corn syrup, sesame oil, and black pepper to taste.

4. In a wok (or pot), heat the oil (1 tbsp) over medium heat. Once it gets nice and hot, add the garlic, and potatoes. Sear for 5 minutes or until light golden brown. Add the sauce and stir to combine. Cook for 1 to 2 minutes.

5. Add 1 cup (240ml) of water and bring it to a boil over medium-high heat. Simmer for 7 minutes or until cooked through.

6. Turn the heat off. Add sesame oil (if using), shish*to peppers, and green onions. Toss together. Sprinkle on sesame seeds. Serve with hot rice and other side dishes. Enjoy~!

GOCHUJANG FRIED RICE (1 serving)

Ingredients:

• 1-2 green onions
• 1 tbsp neutral-tasting oil
• 3.5 oz (100g) ground beef (or pork, chicken)
• Kosher salt and pepper, to taste
• 1 cup (210g) cooked and cooled rice (preferably day-old rice)
• 1 tsp toasted sesame oil (optional)

Sauce:

• 1 tbsp Korean chili paste (gochujang)
• 1/2 tbsp Korean chili pepper flakes (gochugaru)
• 1/2 tbsp soy sauce
• 1/2 tbsp oyster sauce
• Generous pinch of sugar
• 1/2 tbsp minced garlic

To Serve (optional):

• 1 fried egg
• Microgreens (or any greens)
• Toasted sesame seeds

Instructions:

1. Thinly slice the green onions.

2. Make the sauce: In a small container, mix together the Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, sugar, and garlic.

3. In a wok (or pan), heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the green onions. Saute for 1 minute or until fragrant.

4. Add the ground beef. Season with salt and pepper. Break up the beef and saute for 2 minutes or until nicely browned.

5. Increase the heat to high. Add the rice and sauce. Stir-fry for 2 minutes or until everything is nicely coated. Turn the heat off. Add 1 teaspoon of sesame oil (if using) and stir to combine.

6. Garnish with a fried egg, some microgreens, and sesame seeds. Enjoy~!

GOCHUJANG NOODLES (1 serving)

Ingredients:

• 1 pack (200g) udon noodles
• 1-2 green onions
• 1/2 tbsp chili oil (or vegetable oil)
• 3.5 oz (100g) ground pork (or ground chicken)
• Kosher salt and pepper, to taste
• Handful of microgreens (or any greens)
• Generous pinch of toasted sesame seeds, to garnish

Sauce:

• 1 tbsp Korean chili paste (gochujang)
• 1/2 tbsp soy sauce
• 1/2 tbsp oyster sauce
• 1 tbsp Korean chili pepper flakes (gochugaru)
• 1/2 tbsp sugar
• 1 tbsp mirin
• 1 tsp toasted sesame oil
• 2 tbsp water

Instructions:

1. Bring a pot of water to a boil. Cook the noodles and drain. Set aside.

2. Thinly slice the green onions.

3. Make the sauce: In a small container, mix together the Korean chili paste, soy sauce, oyster sauce, Korean chili pepper flakes, sugar, mirin, sesame oil, and water.

4. In a wok (or pan), add the chili oil (or vegetable oil). Heat it over medium-high heat. Once it’s heated, add the green onions, ground pork, and salt and pepper to taste. Saute for 1 to 2 minutes or until the pork is no longer pink.

5. Add the drained noodles along with the sauce. Stir-fry for 1 to 2 minutes or until the noodles are nicely coated. Garnish with some microgreens and sesame seeds. Enjoy~!

GOCHUJANG CHICKEN RICE (2-3 servings)

Ingredients:

• 2-3 perilla leaves (or cilantro)
• 17 oz (500g) boneless, skin-on chicken thighs (or breasts)
• Kosher salt and pepper, to taste
• Potato starch (or cornstarch), to coat
• 1 tbsp neutral-tasting oil
• 2-3 cups hot cooked rice, about 1 cup (210g) for each serving

Sauce:

• 2 tbsp Korean chili paste (gochujang)
• 1 tbsp Korean chili pepper flakes (gochugaru)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp mirin
• 2 tbsp light corn syrup
• 1 tbsp garlic powder

Instructions:

1. Trim off the ends of the perilla leaves. Roll and slice them up.

2. Make the sauce: In a small container, mix together the Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, mirin, corn syrup, and garlic powder.

3. Prepare the chicken: Trim off any excess fat or skin, but leave the skin on. Make an even thickness. Season both sides with salt and pepper. Coat them with some potato starch.

4. In a pan, heat the oil (1 tbsp) over medium-low heat. Once it gets nice and hot, place the chicken, skin side down. Once they turn light golden brown, flip and cook the other side.

5. Once you’ve got good color on both sides and the chicken is cooked through, reduce the heat to low. Generously brush with the sauce.

6. Once the chicken is nice and charred, remove from the pan and let rest for a minute. Slice into bite-sized pieces.

7. To serve, divide the rice into bowls. Top with chicken and perilla leaves. Enjoy~!

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• Gochujang Fried Rice
• Gochujang Noodles
• Gochujang Chicken Rice