\nElevate your fried chicken game with this sweet and spicy Korean-inspired recipe. A perfect blend of crispy, crunchy, and flavorful, this dish is sure to become a new favorite.<\/p>\n
Are you ready to add a burst of bold flavor to your meals? Look no further than gochujang, the Korean chili paste that’s taking the culinary world by storm. With its sweet, savory, and spicy flavors, gochujang is the perfect ingredient to elevate your cooking from ordinary to extraordinary.<\/p>\n
In this article, we’ll explore 18 delicious recipes that showcase the versatility of gochujang. From classic Korean dishes like gochujang-glazed fried chicken and bulgogi beef, to creative twists like creamy pasta with mushrooms and spicy deviled eggs, there’s something for everyone on this list.<\/p>\n
Whether you’re a seasoned cook or just starting out in the kitchen, these recipes are sure to inspire you to try new flavors and techniques. So go ahead, get bold, and add some gochujang to your life!<\/p>\n
\nElevate your fried chicken game with this sweet and spicy Korean-inspired recipe. A perfect blend of crispy, crunchy, and flavorful, this dish is sure to become a new favorite.<\/p>\n
Ingredients:<\/strong><\/p>\n – 2 lbs chicken pieces (legs, thighs, wings, breasts) Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together flour, cornstarch, and panko breadcrumbs. Cooking Time:<\/strong> About 20-25 minutes total.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block firm tofu, drained and cut into small cubes Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb beef short ribs Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, and ginger. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 8 oz pasta (such as pappardelle or fettuccine) Instructions:<\/strong><\/p>\n 1. Cook pasta according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 8-10 minutes<\/p>\n Ingredients:<\/p>\n – 2 pounds pork ribs Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large pot over medium-high heat. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients: Instructions: Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 salmon fillets (6 oz each) Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 8-10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups cooked rice (preferably day-old) Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 bone-in beef short ribs Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 2-3 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 6 large eggs, hard-boiled and peeled Instructions:<\/strong><\/p>\n 1. Cut the eggs in half lengthwise and carefully remove the yolks. Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium eggplants, sliced into 1\/4-inch thick rounds Instructions:<\/strong><\/p>\n 1. Preheat grill or oven to medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of ramen noodles Instructions:<\/strong><\/p>\n 1. Cook the ramen noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together gochujang paste, soy sauce, brown sugar, and garlic powder. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large sweet potatoes Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 tablespoons gochujang (Korean chili paste) Instructions:<\/strong><\/p>\n 1. In a large pot, combine gochujang, miso paste, and vegetable broth. Whisk until smooth. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Get ready to spice up your meals with these 18 bold and delicious gochujang recipes! From classic Korean dishes like gochujang glazed fried chicken and spicy gochujang tofu stir-fry, to international twists on comfort food like creamy gochujang pasta with mushrooms and gochujang honey butter shrimp. Whether you’re in the mood for a hearty stew or a quick and easy weeknight dinner, these recipes showcase the versatility of this popular Korean chili paste. From beef and pork to chicken, tofu, and even eggs, there’s something for everyone in this collection of spicy and savory dishes. Try them out and discover the bold flavors that gochujang has to offer!<\/p>\n","protected":false},"excerpt":{"rendered":" Are you ready to add a burst of bold flavor to your meals? Look no further than gochujang, the Korean chili paste that’s taking the culinary world by storm. With its sweet, savory, and spicy flavors, gochujang is the perfect ingredient to elevate your cooking from ordinary to extraordinary. In this article, we’ll explore 18 … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":26206,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-26376","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-copycat-recipes"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/26376","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=26376"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/26376\/revisions"}],"predecessor-version":[{"id":26378,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/26376\/revisions\/26378"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/26206"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=26376"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=26376"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=26376"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1 cup all-purpose flour
\n– 1\/2 cup cornstarch
\n– 1\/4 cup panko breadcrumbs
\n– 1\/4 cup gochujang paste
\n– 2 tbsp soy sauce
\n– 2 tbsp brown sugar
\n– 1 tsp garlic powder
\n– 1 tsp onion powder
\n– 1\/4 tsp black pepper
\n– Vegetable oil for frying<\/p>\n
\n2. In a separate bowl, mix gochujang paste with soy sauce, brown sugar, garlic powder, onion powder, and black pepper.
\n3. Dip chicken pieces in the dry mixture, then in the wet glaze, making sure they’re fully coated.
\n4. Heat about 1\/2 inch of vegetable oil in a large skillet over medium-high heat.
\n5. Fry chicken in batches until golden brown, about 5-7 minutes per batch.
\n6. Serve hot and enjoy!<\/p>\nSpicy Gochujang Tofu Stir-Fry<\/h2>\n
\nThis Korean-inspired stir-fry combines the savory flavors of gochujang, soy sauce, and garlic with crispy tofu and crunchy vegetables. A perfect dish for a quick weeknight dinner or a flavorful meal prep option.<\/p>\n
\n– 2 tablespoons gochujang (Korean chili paste)
\n– 1 tablespoon soy sauce
\n– 1 tablespoon vegetable oil
\n– 1 onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 bell pepper, sliced
\n– 1 cup broccoli florets
\n– Salt and pepper to taste
\n– Chopped green onions for garnish (optional)<\/p>\n
\n2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
\n3. Add the onion and garlic to the pan and cook until the onion is translucent, about 2-3 minutes.
\n4. Add the bell pepper and broccoli to the pan and cook until the vegetables are tender-crisp, about 3-4 minutes.
\n5. In a small bowl, whisk together gochujang and soy sauce. Pour the mixture into the pan and stir to combine.
\n6. Return the tofu to the pan and stir-fry everything together for about 1 minute.
\n7. Season with salt and pepper to taste.
\n8. Garnish with green onions if desired.
\n9. Serve hot over rice or noodles.<\/p>\nGochujang Beef Bulgogi<\/h2>\n
\nExperience the bold flavors of Korean cuisine with this quick and easy recipe for Gochujang Beef Bulgogi. Marinated beef short ribs are cooked to tender perfection in a sweet and spicy sauce, served over steamed rice.<\/p>\n
\n– 2 tbsp Gochujang (Korean chili paste)
\n– 2 tbsp soy sauce
\n– 2 tbsp brown sugar
\n– 2 cloves garlic, minced
\n– 1 tsp grated ginger
\n– 2 tbsp vegetable oil
\n– 2 green onions, thinly sliced
\n– Salt and pepper to taste
\n– Cooked white rice for serving<\/p>\n
\n2. Add the beef short ribs and toss to coat. Cover and refrigerate for at least 30 minutes or overnight.
\n3. Heat 1 tbsp of oil in a large skillet over medium-high heat. Remove the beef from marinade, letting any excess liquid drip off.
\n4. Cook the beef for 3-4 minutes per side, or until caramelized and cooked to desired doneness.
\n5. Serve the beef with steamed rice and garnish with green onions.<\/p>\nCreamy Gochujang Pasta with Mushrooms<\/h2>\n
\nThis recipe combines the spicy kick of gochujang with the earthy flavor of mushrooms, all wrapped up in a rich and creamy pasta dish. A perfect fusion of Korean and Italian cuisines!<\/p>\n
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 tbsp gochujang paste
\n– 1\/4 cup heavy cream
\n– 1 tsp olive oil
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large skillet, heat the olive oil over medium-high heat. Add mushrooms and cook until tender, about 3-4 minutes.
\n3. Add gochujang paste and stir to combine with the mushrooms.
\n4. Pour in heavy cream and bring mixture to a simmer. Let cook for 1-2 minutes or until slightly thickened.
\n5. Combine cooked pasta with mushroom-gochujang sauce. Season with salt and pepper to taste.
\n6. Garnish with chopped parsley, if desired.<\/p>\nGochujang Honey Butter Shrimp<\/h2>\n
\nElevate your shrimp game with this addictive Gochujang Honey Butter recipe! A harmonious balance of sweet, spicy, and savory flavors will have you hooked from the first bite.<\/p>\n
\n– 2 tablespoons unsalted butter, softened
\n– 2 tablespoons gochujang (Korean chili paste)
\n– 1 tablespoon honey
\n– 1\/4 teaspoon red pepper flakes (optional)
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, mix together butter, gochujang, honey, and red pepper flakes (if using).
\n3. Place shrimp on a baking sheet lined with parchment paper.
\n4. Drizzle the gochujang-honey butter mixture evenly over the shrimp.
\n5. Season with salt and pepper to taste.
\n6. Bake for 8-10 minutes or until pink and cooked through.
\n7. Serve immediately, garnished with green onions and toasted sesame seeds (optional).<\/p>\nGochujang BBQ Pork Ribs<\/h2>\n
\nThis recipe combines the bold flavors of gochujang, a Korean chili paste, with the tender sweetness of pork ribs. The result is a mouth-watering, finger-lickin’ good dish that’s perfect for any occasion.<\/p>\n
\n– 1\/4 cup gochujang
\n– 2 tablespoons soy sauce
\n– 2 tablespoons brown sugar
\n– 2 tablespoons rice vinegar
\n– 2 cloves garlic, minced
\n– 1 tablespoon vegetable oil<\/p>\n
\n2. In a small bowl, whisk together gochujang, soy sauce, brown sugar, rice vinegar, and garlic.
\n3. Remove membrane from pork ribs and place them on a baking sheet lined with aluminum foil.
\n4. Brush the gochujang glaze all over the ribs, making sure to coat evenly.
\n5. Drizzle vegetable oil over the ribs and sprinkle with salt.
\n6. Bake for 20-25 minutes or until tender and caramelized.<\/p>\nKorean Gochujang Stew (Dakbokkeumtang)<\/h2>\n
\nA spicy and savory stew that combines the bold flavors of gochujang, a Korean chili paste, with chicken, vegetables, and noodles.<\/p>\n
\n– 2 tbsp gochujang
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 carrot, peeled and sliced
\n– 1 potato, peeled and cubed
\n– 1\/4 cup water
\n– 1 tsp soy sauce
\n– 1 tsp sugar
\n– 8 oz noodles (such as naengmyeon or soba)
\n– Salt and black pepper to taste
\n– Scallions, chopped (optional)<\/p>\n
\n2. Add chicken and cook until browned, about 5 minutes. Remove from pot.
\n3. Add onion, garlic, carrot, and potato. Cook until vegetables are tender, about 10 minutes.
\n4. Add gochujang, soy sauce, sugar, water, and cooked chicken to the pot. Stir to combine.
\n5. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until flavors have melded together.
\n6. Cook noodles according to package instructions. Serve with stew and garnish with chopped scallions if desired.<\/p>\nGochujang Garlic Noodles<\/h2>\n
\nGochujang Garlic Noodles Recipe Summary: Spice up your noodle game with this bold and savory Korean-inspired dish. The combination of gochujang, garlic, and noodles will satisfy your cravings for a flavorful meal.<\/p>\n
\n– 200g noodles (such as rice-based or wheat-based)
\n– 2 cloves garlic, minced
\n– 1\/4 cup gochujang paste
\n– 2 tbsp vegetable oil
\n– 1 tsp soy sauce
\n– Salt and pepper to taste
\n– Scallions, thinly sliced, for garnish<\/p>\n
\n1. Cook noodles according to package instructions. Drain and set aside.
\n2. In a large pan or wok, heat the oil over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.
\n3. Stir in gochujang paste, soy sauce, salt, and pepper. Cook for an additional minute.
\n4. Add cooked noodles to the pan and toss to combine with the sauce.
\n5. Serve immediately, garnished with thinly sliced scallions.<\/p>\nGochujang Marinated Grilled Salmon<\/h2>\n
\nThis sweet and spicy Korean-inspired dish combines the rich flavors of gochujang with the tender texture of grilled salmon, resulting in a deliciously addictive meal. Perfect for a quick weeknight dinner or a show-stopping special occasion.<\/p>\n
\n– 1\/2 cup gochujang
\n– 1\/4 cup soy sauce
\n– 2 tbsp brown sugar
\n– 2 tbsp rice vinegar
\n– 2 tsp garlic, minced
\n– 1 tsp grated ginger
\n– 1\/4 cup water<\/p>\n
\n2. In a blender or food processor, combine gochujang, soy sauce, brown sugar, rice vinegar, garlic, and ginger. Blend until smooth.
\n3. Place salmon fillets in a shallow dish and pour the marinade over them. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
\n4. Remove salmon from marinade, letting any excess liquid drip off. Grill for 4-5 minutes per side, or until cooked through.
\n5. Serve immediately and enjoy!<\/p>\nSpicy Gochujang Kimchi Fried Rice<\/h2>\n
\nA Korean-inspired twist on traditional fried rice, this spicy and savory dish combines the bold flavors of gochujang (Korean chili paste) with the tanginess of kimchi. Perfect as a side or main course.<\/p>\n
\n– 1 tablespoon vegetable oil
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup kimchi, chopped
\n– 2 teaspoons gochujang paste
\n– 1 teaspoon soy sauce
\n– Salt and pepper to taste
\n– Scallions, chopped (optional)<\/p>\n
\n2. Add the onion and garlic; cook until translucent.
\n3. Add the kimchi and cook for 2-3 minutes, stirring occasionally.
\n4. Push the kimchi mixture to one side of the pan.
\n5. Add more oil if needed, then pour in the cooked rice.
\n6. Stir-fry the rice with the kimchi mixture for about 5 minutes, breaking up any clumps.
\n7. Add the gochujang paste and soy sauce; stir-fry for an additional minute.
\n8. Taste and adjust seasoning as needed.
\n9. Garnish with chopped scallions if desired.<\/p>\nGochujang Braised Short Ribs<\/h2>\n
\nExperience the bold flavors of Korea with this rich and aromatic braise, featuring tender short ribs smothered in a sweet and spicy gochujang sauce. Perfect for special occasions or cozy nights in.<\/p>\n
\n– 2 tablespoons gochujang (Korean chili paste)
\n– 1 tablespoon soy sauce
\n– 1 tablespoon brown sugar
\n– 2 cloves garlic, minced
\n– 1 cup beef broth
\n– 1\/4 cup Korean chili flakes (gochugaru)
\n– 2 tablespoons vegetable oil
\n– Salt and black pepper, to taste
\n– Fresh green onions, for garnish<\/p>\n
\n2. In a large Dutch oven, heat oil over medium-high. Brown short ribs in batches, then set aside.
\n3. Add garlic, gochujang, soy sauce, brown sugar, and chili flakes. Cook for 1 minute, stirring constantly.
\n4. Add beef broth and bring to a simmer.
\n5. Return short ribs to the pot, cover, and transfer to the preheated oven. Braise for 2-3 hours or until meat is tender.
\n6. Season with salt and black pepper to taste. Garnish with green onions.<\/p>\nGochujang Deviled Eggs with Crispy Shallots<\/h2>\n
\nAdd a spicy twist to the classic deviled egg with this recipe, featuring gochujang and crispy shallots.<\/p>\n
\n– 1\/4 cup mayonnaise
\n– 2 tablespoons gochujang (Korean chili paste)
\n– 1 tablespoon Dijon mustard
\n– Salt and pepper to taste
\n– 1\/4 cup chopped shallots
\n– 1 tablespoon olive oil<\/p>\n
\n2. In a bowl, mix together the yolks, mayonnaise, gochujang, Dijon mustard, salt, and pepper until smooth.
\n3. Spoon the yolk mixture evenly into the egg white halves.
\n4. Preheat oven to 400\u00b0F (200\u00b0C).
\n5. Toss the chopped shallots with olive oil, salt, and pepper on a baking sheet. Roast for 10-12 minutes, or until crispy and golden brown.
\n6. Top each deviled egg with a spoonful of crispy shallots.<\/p>\nGochujang Roasted Brussels Sprouts<\/h2>\n
\nElevate your roasted Brussels sprouts game with the bold flavor of gochujang, a Korean chili paste. This sweet and spicy condiment adds depth and heat to these caramelized veggies.<\/p>\n
\n– 2 tablespoons gochujang
\n– 1 tablespoon olive oil
\n– 1 clove garlic, minced
\n– Salt and pepper, to taste<\/p>\n
\n2. Toss Brussels sprouts with olive oil, garlic, salt, and pepper on a baking sheet.
\n3. Roast for 20-25 minutes, or until tender and caramelized, shaking the pan halfway through.
\n4. In a small bowl, whisk together gochujang and 1 tablespoon water.
\n5. After the Brussels sprouts have roasted for 15 minutes, brush them with the gochujang mixture.
\n6. Return to the oven and roast for an additional 5-10 minutes, or until the glaze is sticky and caramelized.<\/p>\nGochujang and Soy Glazed Eggplant<\/h2>\n
\nThis sweet and spicy glaze brings a new level of flavor to this popular summer vegetable. With just a few ingredients, you can create a deliciously sticky and savory eggplant dish that’s perfect for grilled or roasted.<\/p>\n
\n– 2 tablespoons gochujang (Korean chili paste)
\n– 2 tablespoons soy sauce
\n– 2 tablespoons brown sugar
\n– 2 cloves garlic, minced
\n– 2 tablespoons rice vinegar
\n– 1 tablespoon sesame oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, whisk together gochujang, soy sauce, brown sugar, garlic, and rice vinegar.
\n3. Brush both sides of the eggplant slices with the glaze.
\n4. Grill or roast the eggplant for 3-5 minutes per side, or until tender and caramelized.
\n5. Drizzle with sesame oil and season with salt and pepper to taste.<\/p>\nGochujang Spicy Ramen with Soft-Boiled Eggs<\/h2>\n
\nElevate your ramen game with this bold and spicy recipe that combines the richness of gochujang with the creaminess of soft-boiled eggs.<\/p>\n
\n– 2 tablespoons of gochujang (Korean chili paste)
\n– 4 cups of chicken or vegetable broth
\n– 2 teaspoons of soy sauce
\n– 1 teaspoon of sesame oil
\n– 2 cloves of garlic, minced
\n– 1\/4 cup of sliced green onions for garnish
\n– 2 soft-boiled eggs, peeled and halved
\n– Salt and pepper to taste<\/p>\n
\n2. In a large pot, combine broth, gochujang, soy sauce, sesame oil, and garlic. Whisk until well combined.
\n3. Bring the mixture to a simmer and cook for 5 minutes or until heated through.
\n4. Add cooked ramen noodles to the pot and toss to coat with the spicy sauce.
\n5. Divide the noodles into bowls and top each bowl with a soft-boiled egg, green onions, and salt and pepper to taste.<\/p>\nGochujang Chicken Lettuce Wraps<\/h2>\n
\nGet ready to wrap up the flavor with this addictive Korean-inspired snack! Marinated chicken, crispy gochujang sauce, and crunchy lettuce come together in perfect harmony.<\/p>\n
\n– 2 tbsp gochujang paste
\n– 2 tbsp soy sauce
\n– 2 tbsp brown sugar
\n– 1 tsp garlic powder
\n– 1\/4 cup water
\n– 4-6 lettuce leaves
\n– 1\/4 cup chopped cilantro (optional)<\/p>\n
\n2. Add chicken breast to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
\n3. Preheat oven to 400\u00b0F (200\u00b0C). Remove chicken from marinade and bake for 15-20 minutes or until cooked through.
\n4. Meanwhile, cook the gochujang sauce in a small pan over medium heat for about 5 minutes, stirring occasionally.
\n5. Assemble wraps by placing cooked chicken on lettuce leaves, drizzle with gochujang sauce, and top with cilantro (if using).<\/p>\nGochujang Sweet Potato Wedges<\/h2>\n
\nTake a flavorful trip to Korea with these addictive sweet potato wedges infused with the savory heat of gochujang, a fermented soybean paste.<\/p>\n
\n– 1\/4 cup gochujang
\n– 2 tablespoons olive oil
\n– 1 tablespoon honey
\n– 1 teaspoon garlic powder
\n– Salt and pepper to taste
\n– Optional: chopped green onions and toasted sesame seeds for garnish<\/p>\n
\n2. Cut sweet potatoes into 1-inch wedges.
\n3. In a large bowl, whisk together gochujang, olive oil, honey, garlic powder, salt, and pepper.
\n4. Add the sweet potato wedges to the bowl and toss until they’re evenly coated with the glaze.
\n5. Line a baking sheet with parchment paper and arrange the wedges in a single layer.
\n6. Bake for 20-25 minutes or until tender and caramelized, flipping halfway through.
\n7. Garnish with chopped green onions and toasted sesame seeds, if desired.<\/p>\nGochujang Miso Soup with Tofu and Greens<\/h2>\n
\nThis creamy, spicy soup is a flavorful twist on traditional miso soup. The combination of gochujang’s depth and the earthiness of greens will warm your belly and soul.<\/p>\n
\n– 2 tablespoons white miso paste
\n– 4 cups vegetable broth
\n– 1 block firm tofu, cut into bite-sized pieces
\n– 2 cups mixed greens (such as bok choy, spinach, and cilantro)
\n– 1 tablespoon soy sauce
\n– 1 teaspoon sesame oil
\n– Salt and pepper to taste<\/p>\n
\n2. Bring the mixture to a simmer over medium heat.
\n3. Add tofu and cook for 5 minutes or until heated through.
\n4. Stir in soy sauce and sesame oil.
\n5. Add mixed greens and cook until wilted, about 1-2 minutes.
\n6. Season with salt and pepper to taste.
\n7. Serve hot, garnished with additional greens if desired.<\/p>\nSummary<\/h2>\n