Gochujang, the gently spiced and deeply savory Korean chile paste, is already delicious on its own, but it's also wonderful when simmered with garlic, ginger, and sesame oil to make a saucy ...

Thicker and richer than Sriracha, gochujang is where that hot sauce was 10 years ago: going mainstream in a big way. Ms. Kim, who was born in Korea and lived there until she was 10, remembers her ...

Gochujang is a fermented soybean and chile pepper paste, and one of the building blocks of Korean cuisine. It has funk, salt, umami, spice and a hint of sweetness. “It’s like hot sauce ...

In other words, it’s not a one-note hot sauce that you add to a dish after the fact. If you want to see Korean chefs bristle, tout gochujang as the “next Sriracha.” One of those chefs is ...

In Korean cooking ... In its truest form, gochujang is sold as a thick paste, often in plastic tubs and glass jars, and ready for cooking. The kind labeled a sauce or condiment is the same ...

Korean style ... sweet heat of the gochujang had me reaching for her entire lunch. These days, gochujang is on my breakfasts of scrambled eggs and vegetables. Mixed with soy sauce and vinegar ...

At Birdies, a modern Korean steak house in Oklahoma City, Lee incorporates gochujang in various dishes. "We make a tteokbokki dish that is made with gochujang bolognese sauce that is cooked low ...