A fundamental condiment in Korean cooking, gochujang is basically a sweet and spicy red chili paste made of chili powder, glutinous rice, meju powder and salt. You'll find that it is an indispensable ...

For good eating in under half an hour, our gochujang eggs with rice are both perfect and sure to bring the best Korean cuisine to your plate.

I could eat Eric Kim's gochujang buttered noodles every day.

Gochujang is a deep red Korean fermented paste that combines spiciness, sweetness and umami and is already a part of many ...

So, it looks like you have a bunch of overripe bananas on your countertop, brown spots all over, maybe even a solid brown or black. This is banana bread gold, especially paired with the star ...

“The gochujang butter melts into every nook and cranny," says the author of 'A Splash of Soy' cookbook Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the weekly ...

If using wood or bamboo skewers, soak in water at least 10 minutes. In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces. Toss ...

Choi, Myung Hee is officially a gochujang master — she earned the distinction from South Korea’s Ministry of Agriculture and Forestry in 2012. Choi started making gochujang, the fermented chile paste ...