Quick answer
What is gochujang?
A fermented paste of chilli, sticky rice, and soybeans. It's spicy, sweet, and savoury all at once, and it gives Korean dishes their signature depth. It keeps for months in the fridge.
Korean
Korean
Korean cooking is built on fermentation and honest heat. At its center is gochujang — a spicy paste of fermented chili that seasons bibimbap, bulgogi, and braises alike. Add kimchi at every meal and crispy Korean fried chicken. Spicy, sweet, and umami all at once. See what to cook.
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Frequently asked questions
What is kimchi?
Fermented vegetables, most often napa cabbage salted with chilli, garlic, and ginger. It's served alongside nearly every meal and adds a sour, spicy counterpoint. It gets bolder as it ages.
What is bibimbap?
A bowl of rice topped with colourful vegetables, meat or tofu, and a fried egg, which you stir together with gochujang before eating. A brilliant way to use up whatever's in the fridge.
Is Korean food always spicy?
No. Alongside fiery kimchi and gochujang you'll find gentle dishes — sweet soy-marinated bulgogi, rice bowls, or clear broths. You control the heat.