20 Spicy Gochujang Recipes Perfect for Every Occasion

Ready to turn up the heat in your kitchen? Gochujang—Korea’s beloved spicy, sweet, and umami-packed fermented chili paste—is about to become your new secret weapon. Whether you’re craving quick weeknight dinners, fiery dips for game day, or cozy comfort food with a kick, these 20 irresistible recipes have you covered. Grab a spoon (and maybe a glass of milk) and let’s dive in!

Gochujang Glazed Chicken Wings

These sticky-sweet Korean-inspired wings pack a punch with gochujang’s deep, spicy umami—perfect for game day or a weeknight treat.

Ingredients:

• 2 lbs chicken wings, split at joints
• 3 tbsp gochujang (Korean red pepper paste)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp sesame seeds (for garnish)
• 2 scallions, thinly sliced (for garnish)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top.
2. Arrange chicken wings in a single layer on the rack. Bake for 45 minutes, flipping halfway, until crispy and golden.
3. Meanwhile, whisk together 3 tbsp gochujang, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp sesame oil, minced garlic, and grated ginger in a small saucepan. Simmer over medium-low heat for 3 minutes until glossy.
4. Toss baked wings in the glaze until fully coated. Return to the rack and broil for 2–3 minutes until caramelized.
5. Garnish with sesame seeds and scallions. Serve immediately.

The magic here? The glaze’s fiery-sweet balance clings to every nook of the wings, while the quick broil adds a lacquered crunch.

Tip: For extra crispy skin, pat wings dry with paper towels before baking.

Spicy Gochujang Tofu Stir-Fry

This bold and saucy stir-fry packs a punch with Korean gochujang’s deep, spicy-sweet flavor—perfect for tofu lovers craving a quick, veggie-packed meal.

Ingredients:

• 1 (14 oz) block extra-firm tofu, pressed and cubed
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 3 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 green onions, sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add tofu and cook for 5–6 minutes, flipping occasionally, until golden. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Sauté bell pepper and broccoli for 4 minutes until crisp-tender.
3. Whisk together gochujang, soy sauce, rice vinegar, honey, garlic, and sesame oil in a small bowl. Pour into the skillet and stir to coat the veggies.
4. Return tofu to the skillet and toss gently. Cook for 2 minutes until everything is glossy and heated through.
5. Garnish with sesame seeds and green onions before serving.

The magic here? Gochujang’s fermented complexity clings to every bite of crispy tofu, while the honey balances the heat just right.

Tip: For extra crunch, swap broccoli with snap peas or shredded cabbage.

Gochujang Beef Bulgogi

This Korean-inspired beef bulgogi gets a spicy-sweet kick from gochujang, making it a weeknight dinner hero with minimal prep and maximum flavor.

Ingredients:

• 1.5 lbs ribeye or sirloin steak, thinly sliced
• 3 tbsp gochujang (Korean red pepper paste)
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp neutral oil (like vegetable or canola)
• 2 green onions, thinly sliced (for garnish)
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. In a bowl, whisk together 3 tbsp gochujang, 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, minced garlic, and grated ginger until smooth. Add sliced beef and toss to coat. Marinate for 20 minutes at room temperature (or up to 2 hours in the fridge).
2. Heat 1 tbsp neutral oil in a large skillet or wok over high heat. Working in batches to avoid crowding, cook the beef for 2–3 minutes per side until caramelized and slightly charred at the edges.
3. Garnish with sliced green onions and sesame seeds. Serve immediately with steamed rice and quick-pickled cucumbers.

The magic here is the gochujang’s fermented depth—it balances the sweetness and heat while tenderizing the beef into juicy perfection.

Tip: Freeze the steak for 30 minutes before slicing to make thin cuts effortless.

Korean Gochujang Pork Belly

This sticky-sweet, spicy pork belly is a knockout weeknight dinner—bold flavors with minimal fuss, thanks to gochujang’s magic.

Ingredients

• 1.5 lbs pork belly, sliced into ½-inch strips
• 3 tbsp gochujang (Korean red pepper paste)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp neutral oil (like canola)
• 1 tsp sesame seeds (for garnish)
• 2 scallions, thinly sliced (for garnish)

Instructions

1. In a bowl, whisk together 3 tbsp gochujang, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp sesame oil, and minced garlic to make the marinade.
2. Toss pork belly strips in the marinade until fully coated. Let sit for 15 minutes (or up to 1 hour for deeper flavor).
3. Heat 1 tbsp neutral oil in a large skillet over medium-high. Add pork belly in a single layer (work in batches if needed) and cook for 4–5 minutes per side until caramelized and crispy at the edges.
4. Garnish with sesame seeds and scallions. Serve immediately with steamed rice.

The glaze’s fiery-sweet balance clings to every nook of the pork, while quick searing keeps the fat irresistibly crisp. Tip: For extra char, finish under the broiler for 1–2 minutes.

Gochujang Shrimp Skewers

These sweet-spicy skewers are a crowd-pleaser—perfect for grilling season or a quick weeknight dinner with a kick.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame seeds (for garnish)
• 2 scallions, thinly sliced (for garnish)

Instructions:

1. In a bowl, whisk together 3 tbsp gochujang, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 cloves minced garlic, and 1 tsp grated ginger.
2. Thread the shrimp onto skewers (if using wooden ones, soak them in water for 20 minutes first).
3. Brush the shrimp generously with the gochujang glaze, reserving some for basting.
4. Heat a grill or grill pan over medium-high. Cook the skewers for 2–3 minutes per side, basting with the remaining glaze, until shrimp are opaque and slightly charred.
5. Sprinkle with 1 tbsp sesame seeds and sliced scallions before serving.

The sticky, caramelized glaze balances the shrimp’s natural sweetness with a smoky depth—no marinade time required!

Tip: Serve over rice with quick-pickled cucumbers to cut the heat.

Spicy Gochujang Ramen

This fiery, umami-packed ramen gets its depth from Korean gochujang paste, balancing heat with a touch of sweetness—perfect for when you crave bold flavors in under 30 minutes.

Ingredients:

• 2 packs (3 oz each) instant ramen noodles (discard seasoning packets)
• 4 cups low-sodium chicken broth
• 2 tbsp gochujang paste
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 soft-boiled eggs, halved
• 1/4 cup sliced scallions
• 1 tbsp sesame seeds

Instructions:

1. In a pot, whisk together chicken broth, gochujang paste, soy sauce, honey, sesame oil, garlic, and ginger. Bring to a simmer over medium heat, stirring until smooth (about 3 minutes).
2. Add ramen noodles and cook for 3 minutes, stirring occasionally, until tender but chewy.
3. Divide broth and noodles into bowls. Top with soft-boiled eggs, scallions, and a sprinkle of sesame seeds.

The magic here? Gochujang’s fermented kick mellows into a rich, velvety broth that clings to every noodle. Tip: For extra creaminess, stir in 1 tbsp butter at the end—it tames the heat beautifully.

Gochujang Fried Rice

This spicy-sweet Korean-inspired fried rice comes together in minutes, packing bold flavor into every bite—perfect for using up leftover rice!

Ingredients:

• 3 cups cooked and cooled jasmine rice (day-old works best)
• 2 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tbsp gochujang (Korean red pepper paste)
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 green onions, thinly sliced
• 1 tsp toasted sesame oil

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high. Add beaten eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Sauté onion for 2 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
3. Stir in gochujang, soy sauce, and sugar, breaking up the paste. Add rice, tossing to coat evenly. Cook 3–4 minutes, pressing rice into the pan to crisp slightly.
4. Fold in scrambled eggs, green onions, and sesame oil. Cook 1 minute more to combine.

The magic here? Gochujang’s fermented depth balances the crispy rice and fluffy eggs—no bland bites!

Tip: For extra crunch, top with fried shallots or a drizzle of sriracha mayo.

Korean Gochujang BBQ Ribs

These sticky-sweet ribs pack a punch with gochujang’s deep, spicy umami—perfect for grilling season when you crave something bold but fuss-free.

Ingredients

• 2 lbs pork baby back ribs
• 1/4 cup gochujang (Korean chili paste)
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp rice vinegar
• 1 tsp black pepper
• 1/2 tsp kosher salt
• 1 tbsp sesame seeds (for garnish)
• 2 sliced scallions (for garnish)

Instructions

1. Prep ribs: Pat ribs dry and rub with 1/2 tsp kosher salt and 1 tsp black pepper. Let sit 15 minutes.
2. Make glaze: Whisk 1/4 cup gochujang, 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp sesame oil, minced garlic, grated ginger, and 1 tbsp rice vinegar in a bowl.
3. Grill: Heat grill to medium (375°F). Grill ribs meat-side down for 20 minutes, flip, then brush with half the glaze. Cook 15 more minutes.
4. Glaze again: Brush ribs with remaining glaze and cook 5–7 minutes until caramelized and internal temp hits 145°F.
5. Rest & serve: Transfer ribs to a platter, sprinkle with sesame seeds and scallions, and let rest 5 minutes before slicing.

The magic here? Double-glazing locks in layers of spice and sweetness while keeping the ribs juicy. Serve with extra napkins—it’s that kind of meal.

Tip: For oven baking, roast at 325°F for 2 hours, then broil with glaze for 5 minutes.

Gochujang Kimchi Stew

This fiery, tangy stew is the ultimate comfort food—packed with umami depth and just the right kick to warm you up on chilly nights.

Ingredients:

• 1 tbsp neutral oil (like canola or vegetable)
• 1 tbsp minced garlic
• 1 cup chopped kimchi (with its juices)
• 2 tbsp gochujang (Korean red pepper paste)
• 1 tbsp soy sauce
• 1 tsp sugar
• 4 cups chicken or vegetable broth
• 1 block (14 oz) soft tofu, cubed
• 2 green onions, sliced
• 1 tsp toasted sesame oil

Instructions:

1. Heat 1 tbsp neutral oil in a pot over medium. Add 1 tbsp minced garlic and sauté for 30 seconds until fragrant.
2. Stir in 1 cup chopped kimchi (with juices) and cook for 2 minutes. Add 2 tbsp gochujang, 1 tbsp soy sauce, and 1 tsp sugar, stirring to coat.
3. Pour in 4 cups broth and bring to a simmer. Cook for 10 minutes to meld flavors.
4. Gently add tofu and simmer for another 5 minutes. Off heat, drizzle with 1 tsp sesame oil and top with green onions.

The magic here? The gochujang’s sweetness balances the kimchi’s funk, while the silky tofu soaks up all that bold broth. Tip: For extra richness, crack an egg into the hot stew just before serving—it’ll poach perfectly in the residual heat.

Spicy Gochujang Noodle Salad

This vibrant noodle salad packs a punch with its sweet-spicy gochujang dressing and crunchy veggies—perfect for a quick lunch or a light dinner.

Ingredients:

• 8 oz soba or udon noodles
• 1/4 cup gochujang paste
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 clove garlic, minced
• 1 cup shredded red cabbage
• 1/2 cup julienned cucumber
• 2 scallions, thinly sliced
• 1 tbsp sesame seeds

Instructions:

1. Cook noodles according to package instructions. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together 1/4 cup gochujang paste, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 1 tbsp soy sauce, and 1 clove minced garlic until smooth.
3. Add the cooled noodles, shredded red cabbage, julienned cucumber, and sliced scallions to the bowl. Toss until evenly coated.
4. Sprinkle with 1 tbsp sesame seeds and serve chilled or at room temperature.

The magic here is in the balance—the gochujang’s heat mellows into a sweet, tangy glaze that clings to every noodle, while the veggies stay crisp for contrast.

Tip: For extra protein, toss in shredded rotisserie chicken or pan-seared tofu.

Gochujang Marinated Grilled Salmon

Sweet, spicy, and packed with umami, this salmon gets its bold flavor from a quick gochujang glaze that caramelizes beautifully on the grill.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp neutral oil (like avocado or canola)
• 1 tsp sesame seeds (for garnish)
• 2 scallions, thinly sliced (for garnish)

Instructions:

1. In a small bowl, whisk together 3 tbsp gochujang, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 cloves minced garlic, and 1 tsp grated ginger until smooth.
2. Pat salmon fillets dry, then coat evenly with the marinade. Let sit at room temperature for 15 minutes (or up to 1 hour in the fridge).
3. Preheat grill to medium-high (400°F) and brush grates with 1 tbsp neutral oil. Grill salmon skin-side down for 4–5 minutes until lightly charred. Flip carefully and cook 2–3 more minutes, basting with any remaining marinade.
4. Transfer to a plate, sprinkle with 1 tsp sesame seeds and sliced scallions.

The magic here? The gochujang’s fermented depth balances the honey’s sweetness, creating a glossy, crackly crust that clings to the tender salmon.

Tip: If using skinless fillets, reduce grill time by 1–2 minutes to prevent drying out.

Korean Gochujang Pancakes

These savory, spicy pancakes are packed with umami and a hint of sweetness—perfect for a quick weeknight dinner or a fun appetizer.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp cornstarch
• 1 tsp sugar
• 1/2 tsp salt
• 3/4 cup ice-cold water
• 2 tbsp gochujang (Korean red pepper paste)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 cup thinly sliced scallions
• 1/4 cup shredded carrots
• 2 tbsp vegetable oil, divided

Instructions:

1. In a bowl, whisk together the flour, cornstarch, sugar, and salt. Gradually add the water, stirring until smooth. Mix in the gochujang, soy sauce, and rice vinegar.
2. Fold in the scallions and carrots until evenly distributed.
3. Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Pour in half the batter, spreading it into a thin, even circle. Cook for 3–4 minutes until the edges crisp and bubbles form on top.
4. Flip and cook for another 2–3 minutes until golden and cooked through. Repeat with the remaining batter and oil.
5. Slice into wedges and serve warm with extra gochujang for dipping.

The gochujang gives these pancakes a deep, fermented kick, while the scallions add a fresh crunch—no dipping sauce required!

Tip: For extra crispiness, let the batter rest for 10 minutes before cooking.

Gochujang Braised Short Ribs

These sticky, spicy-sweet short ribs are fall-off-the-bone tender, with the deep umami kick of gochujang—perfect for impressing guests or treating yourself to a cozy night in.

Ingredients:

• 3 lbs bone-in beef short ribs
• 1 tbsp vegetable oil
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1/4 cup gochujang (Korean red pepper paste)
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 2 cups beef broth
• 1 tbsp toasted sesame seeds (for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Preheat oven to 325°F. Pat short ribs dry with paper towels and season all over with salt.
2. Heat vegetable oil in a large Dutch oven over medium-high. Sear short ribs until deeply browned on all sides, about 3 minutes per side. Transfer to a plate.
3. In the same pot, sauté onion until softened, 5 minutes. Add garlic, gochujang, soy sauce, brown sugar, rice vinegar, and ginger; cook 1 minute until fragrant.
4. Pour in beef broth, scraping up browned bits. Return short ribs to the pot, submerging them partially. Cover and braise in the oven for 2.5–3 hours until meat pulls easily from the bone.
5. Skim excess fat from the sauce, then simmer uncovered on the stovetop for 10 minutes to thicken slightly. Garnish with sesame seeds and green onions.

The magic here? Gochujang’s fermented complexity balances the richness of the ribs—no fancy techniques required.

Tip: For extra depth, add a splash of mirin or swap half the broth for stout beer.

Spicy Gochujang Eggplant

This sticky, savory-sweet eggplant dish packs a punch of umami and heat, thanks to the magic of gochujang—perfect for spicing up your weeknight dinner rotation!

Ingredients:

• 2 medium eggplants, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions:

1. Heat vegetable oil in a large skillet over medium-high. Add eggplant and cook, stirring occasionally, for 8–10 minutes until tender and lightly browned.
2. In a small bowl, whisk together gochujang (3 tbsp), soy sauce (1 tbsp), honey (1 tbsp), and garlic (2 cloves). Pour over the eggplant and toss to coat evenly. Cook for 2–3 minutes until the sauce thickens and clings to the eggplant.
3. Remove from heat and drizzle with sesame oil (1 tsp). Garnish with sesame seeds (1 tbsp) and green onions.

The caramelized edges of the eggplant contrast beautifully with the glossy, spicy-sweet glaze—it’s addictive straight from the pan!

Tip: For extra crispiness, spread the eggplant in a single layer and resist stirring too often while cooking.

Gochujang Sweet Potato Fries

These sweet potato fries pack a punch with spicy-sweet gochujang glaze—perfect for when you crave fries with a Korean-inspired twist.

Ingredients:

• 2 large sweet potatoes, cut into 1/4-inch fries
• 2 tbsp olive oil
• 1 tbsp gochujang paste
• 1 tbsp honey
• 1 tsp rice vinegar
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss sweet potatoes with 2 tbsp olive oil and 1/4 tsp salt. Spread in a single layer on the baking sheet.
3. Bake for 20 minutes, flip fries, then bake another 10–15 minutes until crispy.
4. Meanwhile, whisk together 1 tbsp gochujang, 1 tbsp honey, 1 tsp rice vinegar, and 1/2 tsp garlic powder in a small bowl.
5. Drizzle glaze over baked fries and toss gently. Garnish with 1 tbsp sesame seeds.

The magic here is the sticky, caramelized glaze clinging to each fry—spicy, sweet, and totally addictive.

Tip: For extra crispiness, soak cut sweet potatoes in cold water for 30 minutes before baking (pat dry first!).

Korean Gochujang Chicken Tacos

These spicy-sweet tacos pack a punch with gochujang’s deep umami heat, balanced by crunchy slaw and creamy avocado—perfect for taco night with a Korean twist.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 3 tbsp gochujang paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 cup shredded purple cabbage
• 1 avocado, sliced
• 8 small corn tortillas
• 2 tbsp chopped cilantro (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)

Instructions

1. In a bowl, whisk together 3 tbsp gochujang paste, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 2 cloves minced garlic. Add chicken and toss to coat. Marinate 15 minutes (or up to 1 hour).
2. Heat a skillet over medium-high. Cook chicken for 5–6 minutes, stirring occasionally, until caramelized and cooked through.
3. Warm tortillas in a dry pan for 30 seconds per side. Fill with chicken, shredded cabbage, and avocado slices. Garnish with cilantro and sesame seeds.

The magic here? Gochujang’s fermented complexity shines against the cool, crisp cabbage—no boring taco fillings allowed!

Tip: For extra tang, drizzle with lime-spiked mayo: mix ¼ cup mayo with 1 tsp lime juice and a pinch of salt.

Gochujang Honey Glazed Carrots

These sweet-spicy carrots are the perfect balance of sticky, smoky, and just a little fiery—ideal for jazzing up any weeknight dinner.

Ingredients:

• 1 lb carrots, peeled and cut into 2-inch sticks
• 2 tbsp olive oil
• 1 tbsp gochujang paste
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1/2 tsp salt
• 1 tbsp toasted sesame seeds
• 1 green onion, thinly sliced

Instructions:

1. Preheat oven to 425°F. Toss carrots with olive oil and 1/2 tsp salt on a baking sheet, then roast for 20 minutes, flipping halfway, until tender and lightly charred.
2. In a small bowl, whisk together 1 tbsp gochujang paste, 2 tbsp honey, and 1 tbsp rice vinegar. Drizzle over the roasted carrots and toss to coat.
3. Return to the oven for 5 minutes until the glaze is sticky and bubbling.
4. Garnish with toasted sesame seeds and sliced green onion before serving.

The gochujang’s deep umami and honey’s sweetness cling to every bite, while the sesame seeds add a nutty crunch. Tip: For extra char, broil for 1–2 minutes at the end—just watch closely!

Spicy Gochujang Dumpling Soup

This comforting bowl packs a punch with its rich, spicy broth and tender dumplings—perfect for when you crave something warming and bold.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 1 tbsp toasted sesame oil
• 2 tbsp gochujang (Korean red pepper paste)
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sugar
• 2 garlic cloves, minced
• 1-inch knob ginger, grated
• 12 frozen or homemade dumplings (pork or veggie)
• 2 cups baby spinach
• 2 green onions, thinly sliced
• 1 soft-boiled egg (optional, for topping)

Instructions:

1. In a pot over medium heat, warm the toasted sesame oil. Add the garlic and ginger, sautéing for 1 minute until fragrant.
2. Whisk in the gochujang (2 tbsp), soy sauce (1 tbsp), rice vinegar (1 tsp), and sugar (1 tsp) until smooth. Pour in the broth (4 cups) and bring to a simmer.
3. Gently add the dumplings and cook for 5–6 minutes (or per package instructions) until they float to the top.
4. Stir in the baby spinach (2 cups) until just wilted, about 1 minute. Remove from heat.
5. Ladle into bowls and top with green onions and a soft-boiled egg if using.

The magic here? The gochujang melts into the broth, creating a deep, spicy-sweet base that clings to every dumpling. It’s like a hug with a kick!

Tip: For extra heat, add a drizzle of chili oil or a sprinkle of gochugaru (Korean red pepper flakes) before serving.

Gochujang Garlic Butter Shrimp

Sweet, spicy, and loaded with garlicky richness, these shrimp come together in under 20 minutes for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1/4 tsp black pepper
• 1 tbsp chopped scallions (for garnish)

Instructions

1. In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp honey, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1/4 tsp black pepper. Set aside.
2. Melt 3 tbsp butter in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Add shrimp and cook for 2 minutes per side until pink and opaque.
4. Pour the gochujang sauce over the shrimp and toss to coat. Simmer for 1–2 minutes until the sauce thickens slightly and clings to the shrimp.
5. Garnish with 1 tbsp chopped scallions and serve immediately.

The magic here is the caramelized glaze—sticky, spicy, and balanced with just enough sweetness to keep you reaching for more.

Tip: For extra depth, add a splash of toasted sesame oil at the end!

Korean Gochujang Spicy Tteokbokki

Craving something bold and comforting? This fiery-sweet tteokbokki delivers chewy rice cakes smothered in a sticky, umami-packed sauce—perfect for spice lovers!

Ingredients:

• 1 lb (about 4 cups) Korean rice cakes (tteok), thawed if frozen
• 2 cups water
• 3 tbsp gochujang (Korean red pepper paste)
• 1 tbsp soy sauce
• 1 tbsp granulated sugar
• 1 tbsp honey
• 1 tsp minced garlic
• 1 tsp toasted sesame oil
• 1 green onion, thinly sliced (for garnish)
• 1 tsp sesame seeds (for garnish)

Instructions:

1. In a large skillet, combine water, gochujang (3 tbsp), soy sauce (1 tbsp), sugar (1 tbsp), honey (1 tbsp), and minced garlic (1 tsp). Whisk over medium heat until smooth.
2. Add rice cakes and simmer for 8–10 minutes, stirring occasionally, until the sauce thickens and coats the rice cakes like a glaze.
3. Drizzle with sesame oil (1 tsp) and toss to coat. Garnish with green onion and sesame seeds.

The magic here? The rice cakes turn irresistibly chewy while soaking up the sauce’s deep, spicy-sweet flavor—no fancy techniques required!

Tip: For extra richness, stir in 1–2 hard-boiled eggs or fish cakes during the last 2 minutes of cooking.

Conclusion

With 20 bold and flavorful gochujang recipes, there’s something here for every craving and occasion! Whether you’re new to Korean flavors or a seasoned spice lover, we hope these dishes inspire your next kitchen adventure. Don’t forget to leave a comment with your favorite—and share the love by pinning this roundup for later. Happy cooking!