Stews
김치찌개
Kimchi Jjigae
The more fermented the kimchi, the deeper the flavor. Add a splash of vinegar if your kimchi is not sour enough.
25 minMedium2 Servings
Gochujang
고추장/go-choo-jang/
spicysweetfermentedumami
A deep-red fermented paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It is the backbone of Korean cooking — adding heat, sweetness, and deep umami to everything from stews to marinades. Fermented for months or even years, it develops a complexity that no fresh chili can replicate.
Common substitutes
- →Sriracha + a pinch of sugar + miso paste
- →Sambal oelek + brown sugar + soy sauce
Used in
Street Food
떡볶이
Tteokbokki (Spicy Rice Cakes)
Pre-soaking the rice cakes keeps them from hardening.
20 minEasy3 Servings
Rice Dishes
비빔밥
Bibimbap (Mixed Rice Bowl)
Arranging the vegetables by color makes it look appetizing.
30 minMedium2 Servings
Drinking Food
양념치킨
Yangnyeom Chicken (Sweet & Spicy)
Simmer the sauce on low so it thickens evenly without burning.
40 minMedium3 Servings