21 Spicy Easy Recipes with Gochujang Sauce

Ready to spice up your kitchen routine? Gochujang, Korea’s beloved fermented chili paste, is your secret weapon for adding depth and heat to any dish. From quick weeknight dinners to bold-flavored comfort food, these 21 easy recipes will transform how you cook with this versatile ingredient. Dive in and discover how a dollop of gochujang can turn the ordinary into something extraordinary!

Gochujang Glazed Chicken Wings

Just when you thought chicken wings couldn’t get any better, Gochujang Glazed Chicken Wings come along to prove you wrong. These wings pack a punch with their spicy, sweet, and umami-rich glaze.

Ingredients

• 2 lbs chicken wings
• 1/4 cup gochujang
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1/2 cup water
• 1 tbsp vegetable oil

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
2. Pat chicken wings dry with paper towels to ensure crispiness.
3. Toss wings with vegetable oil and arrange on the wire rack. Bake for 40 minutes, flipping halfway through.
4. While wings bake, combine gochujang, soy sauce, honey, sesame oil, garlic, ginger, and water in a small saucepan over medium heat.
5. Simmer the sauce for 5 minutes, stirring constantly, until slightly thickened.
6. Remove wings from oven. Brush both sides with the glaze.
7. Return to oven for 5 minutes to set the glaze.
8. Serve immediately for the best texture and flavor.

Crispy on the outside and tender inside, these wings are a perfect balance of heat and sweetness. Try serving them with a side of pickled vegetables to cut through the richness.

Spicy Gochujang Ramen

Ramen lovers, rejoice. This Spicy Gochujang Ramen packs a punch with deep, umami flavors and a kick of heat that’s utterly addictive. Perfect for when you need a quick, satisfying meal that doesn’t skimp on flavor.

Ingredients

– 2 cups chicken broth
– 1 cup water
– 2 tbsp gochujang paste
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 2 cloves garlic, minced
– 1 tsp ginger, grated
– 1 pack ramen noodles
– 1 green onion, sliced
– 1 egg
– 1/2 cup spinach

Instructions

1. In a pot, combine 2 cups chicken broth and 1 cup water. Bring to a boil over high heat.
2. Reduce heat to medium. Add 2 tbsp gochujang paste, 1 tbsp soy sauce, 1 tsp sesame oil, 2 cloves minced garlic, and 1 tsp grated ginger. Stir until paste is fully dissolved.
3. Add 1 pack ramen noodles to the broth. Cook for 3 minutes, stirring occasionally to separate noodles.
4. While noodles cook, fry 1 egg in a separate pan over medium heat until whites are set but yolk is still runny, about 3 minutes.
5. Add 1/2 cup spinach to the broth. Cook for 1 minute until wilted.
6. Pour ramen into a bowl. Top with fried egg and 1 sliced green onion.
Tip: For extra heat, add a drizzle of chili oil before serving. Tip: Use fresh noodles if available for better texture. Tip: Let the egg yolk run into the broth for added richness.
The broth is rich and spicy, with the gochujang adding a deep, fermented flavor. The runny egg yolk mixes into the broth, creating a creamy texture. Serve with extra green onions and a side of kimchi for an authentic touch.

Easy Gochujang Beef Bulgogi

Perfect for a quick weeknight dinner, this Easy Gochujang Beef Bulgogi packs a punch of flavor with minimal effort. Pair it with rice and veggies for a complete meal.

Ingredients

• 1.5 lbs beef sirloin, thinly sliced
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp vegetable oil
• 2 green onions, sliced
• 1 tsp sesame seeds

Instructions

1. In a large bowl, whisk together gochujang, soy sauce, sesame oil, brown sugar, garlic, and ginger until smooth.
2. Add beef slices to the marinade, ensuring each piece is well coated. Let marinate for at least 30 minutes at room temperature, or up to 2 hours in the fridge for deeper flavor.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until caramelized and cooked through.
5. Sprinkle with green onions and sesame seeds before serving.

Caramelized edges give the beef a slight crunch, contrasting beautifully with the tender interior. Serve it wrapped in lettuce leaves for a fresh twist or over steamed rice to soak up the sauce.

Gochujang Fried Rice

Bold flavors meet comfort in this Gochujang Fried Rice, a spicy twist on a classic that’s ready in minutes. Perfect for using up leftover rice, it’s a weeknight savior with a kick.

Ingredients

– 2 cups cooked white rice
– 2 tbsp vegetable oil
– 1/2 cup diced onion
– 1/2 cup diced carrots
– 2 cloves garlic, minced
– 2 tbsp gochujang (Korean chili paste)
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 2 green onions, sliced
– 1 fried egg per serving (optional)

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
2. Add 1/2 cup diced onion and 1/2 cup diced carrots. Cook for 3 minutes until softened.
3. Stir in 2 cloves minced garlic. Cook for 30 seconds until fragrant.
4. Add 2 cups cooked white rice. Break up any clumps with a spatula.
5. Mix in 2 tbsp gochujang and 1 tbsp soy sauce. Stir until evenly coated.
6. Drizzle 1 tsp sesame oil over the rice. Toss to combine.
7. Garnish with 2 sliced green onions.
8. Serve hot, topped with a fried egg if desired.
Zesty and vibrant, this dish boasts a sticky, slightly charred texture with a deep, umami heat. Try it wrapped in nori for an extra crunch or alongside kimchi for added tang.

Spicy Gochujang Tofu Stir Fry

Fire up your wok for this Spicy Gochujang Tofu Stir Fry that packs a punch. Perfect for weeknights, it’s quick, flavorful, and vegan-friendly.

Ingredients

• 14 oz extra firm tofu
• 2 tbsp vegetable oil
• 1 tbsp gochujang paste
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1/2 cup red bell pepper, sliced
• 1/2 cup green onions, chopped
• 1/2 cup carrots, julienned
• 1 tsp sesame seeds

Instructions

1. Press tofu for 15 minutes to remove excess water. Cut into 1-inch cubes.
2. Heat vegetable oil in a wok over medium-high heat until shimmering.
3. Add tofu cubes. Cook for 5 minutes, flipping once, until golden brown.
4. Remove tofu. Set aside.
5. In the same wok, add garlic, red bell pepper, and carrots. Stir-fry for 3 minutes until slightly soft.
6. Mix in gochujang paste and soy sauce. Cook for 1 minute to blend flavors.
7. Return tofu to wok. Toss to coat evenly. Cook for 2 minutes.
8. Drizzle with sesame oil. Sprinkle green onions and sesame seeds on top.

This dish offers a crispy tofu texture with a spicy, umami-rich sauce. Serve over steamed rice or with a side of kimchi for extra heat.

Gochujang BBQ Pork Ribs

Absolutely irresistible, these Gochujang BBQ Pork Ribs blend spicy, sweet, and smoky flavors into a fall-off-the-bone masterpiece.

Ingredients

• 2 lbs pork ribs
• 1/4 cup gochujang paste
• 1/4 cup ketchup
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 300°F.
2. In a bowl, mix gochujang paste, ketchup, soy sauce, honey, sesame oil, minced garlic, grated ginger, and black pepper to make the BBQ sauce.
3. Place ribs on a baking tray lined with foil. Tip: For extra tenderness, remove the membrane from the back of the ribs before cooking.
4. Coat ribs evenly with half of the BBQ sauce. Reserve the rest for later.
5. Cover tray tightly with foil. Bake for 2 hours. Tip: The low and slow cooking ensures the meat is tender.
6. Remove foil. Increase oven temperature to 400°F.
7. Brush ribs with remaining BBQ sauce. Bake uncovered for 15 minutes until the sauce is sticky and caramelized. Tip: Watch closely to prevent burning.
8. Let ribs rest for 10 minutes before slicing.

Hearty and flavorful, these ribs boast a perfect balance of heat and sweetness. Serve them over a bed of steamed rice with pickled vegetables for a complete meal.

Easy Gochujang Shrimp Skewers

Outstanding for a quick weeknight dinner, these skewers pack a punch with minimal effort. Gochujang brings heat and depth, while shrimp cooks in a flash.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp gochujang paste
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 tbsp vegetable oil
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high, about 400°F.
2. In a bowl, mix gochujang, honey, soy sauce, sesame oil, garlic, and ginger.
3. Add shrimp to the bowl, tossing to coat evenly. Marinate for 10 minutes.
4. Thread shrimp onto skewers, about 4-5 per skewer.
5. Brush grill grates with vegetable oil to prevent sticking.
6. Grill skewers for 2 minutes per side, until shrimp is opaque.
7. Tip: Don’t overcrowd skewers to ensure even cooking.
8. Tip: Keep marinade bowl aside; brush skewers with leftover marinade halfway through grilling.
9. Tip: Watch shrimp closely; overcooking makes them tough.

Juicy and charred, these skewers offer a smoky-sweet kick. Serve over rice or with a crisp cucumber salad for contrast.

Gochujang Chicken Thighs

Kickstart your meal with these fiery Gochujang Chicken Thighs, a perfect blend of sweet, spicy, and savory flavors that come together in under an hour.

Ingredients

• 2 lbs chicken thighs
• 3 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp vegetable oil
• 1/2 tsp black pepper
• 1 tbsp sesame seeds
• 2 green onions, sliced

Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix gochujang paste, soy sauce, sesame oil, honey, garlic, ginger, and black pepper.
3. Add chicken thighs to the bowl, ensuring each piece is well coated. Marinate for 20 minutes.
4. Heat vegetable oil in an oven-safe skillet over medium-high heat.
5. Sear chicken thighs for 3 minutes per side until golden brown.
6. Transfer skillet to the oven. Bake for 20 minutes.
7. Remove from oven. Sprinkle with sesame seeds and green onions.

Rest the chicken for 5 minutes before serving. The thighs will be juicy inside with a crispy, caramelized exterior. Serve over steamed rice or with a side of kimchi for an extra kick.

Spicy Gochujang Noodle Salad

Bold flavors meet in this Spicy Gochujang Noodle Salad, a dish that balances heat, sweetness, and tanginess perfectly. It’s quick to make, ideal for a refreshing summer meal.

Ingredients

– 8 oz rice noodles
– 2 tbsp gochujang paste
– 1 tbsp soy sauce
– 1 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 cup shredded carrots
– 1 cup thinly sliced cucumbers
– 2 green onions, sliced
– 1 tbsp sesame seeds

Instructions

1. Bring a large pot of water to a boil over high heat.
2. Add rice noodles to the boiling water, cook for 3-4 minutes until al dente.
3. Drain noodles and rinse under cold water to stop cooking. Tip: Rinsing removes excess starch, preventing clumps.
4. In a small bowl, whisk together gochujang paste, soy sauce, honey, rice vinegar, and sesame oil.
5. In a large bowl, combine cooked noodles, shredded carrots, cucumbers, and green onions.
6. Pour the dressing over the noodle mixture, toss to coat evenly. Tip: Use tongs for easier mixing.
7. Sprinkle sesame seeds on top before serving. Tip: Toast sesame seeds for extra flavor.
Garnish with extra sliced green onions if desired. The salad offers a crunchy texture with a creamy, spicy dressing. Serve chilled for a refreshing bite or at room temperature to enjoy the flavors more fully.

Gochujang Marinated Grilled Salmon

This Gochujang Marinated Grilled Salmon brings a spicy, umami-packed punch to your dinner table. Try it tonight for a quick, flavorful meal.

Ingredients

• 1.5 lbs salmon fillet
• 3 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp rice vinegar

Instructions

1. Preheat grill to medium-high heat, about 400°F.
2. In a bowl, whisk together gochujang paste, soy sauce, honey, sesame oil, minced garlic, grated ginger, and rice vinegar. Tip: Ensure the honey is fully dissolved for an even marinade.
3. Place salmon fillet in a shallow dish and coat evenly with the marinade. Let it sit for 15 minutes at room temperature. Tip: Marinating at room temperature enhances flavor absorption.
4. Grill salmon skin-side down for 4-5 minutes. Carefully flip and cook for another 3-4 minutes until the internal temperature reaches 145°F. Tip: Use a wide spatula to prevent the salmon from breaking apart.
5. Remove from grill and let rest for 2 minutes before serving.

Here, the salmon boasts a crispy exterior with a tender, flaky inside. Serve it over steamed rice or with a side of grilled vegetables for a complete meal.

Easy Gochujang Vegetable Pancakes

Fancy a quick, flavorful twist on pancakes? These Easy Gochujang Vegetable Pancakes pack a punch with minimal effort.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp gochujang paste
• 1 cup water
• 1 cup mixed vegetables (carrots, zucchini, scallions), finely chopped
• 2 tbsp vegetable oil
• 1/2 tsp salt

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp gochujang paste, and 1/2 tsp salt.
2. Gradually add 1 cup water to the bowl, stirring until the batter is smooth.
3. Fold in 1 cup mixed vegetables until evenly distributed. Tip: For extra crispiness, squeeze out excess moisture from the vegetables before adding.
4. Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat (350°F).
5. Pour 1/4 cup of batter into the skillet, spreading it thinly. Tip: Use the back of a spoon to shape the pancake for even cooking.
6. Cook for 3-4 minutes until the edges are crispy and the bottom is golden brown.
7. Flip the pancake and cook for another 3-4 minutes. Tip: Press down gently with a spatula to ensure even browning.
8. Repeat with the remaining batter, adding more oil as needed.

Just out of the pan, these pancakes are crispy on the outside, tender inside, with a spicy-sweet depth from gochujang. Serve with a drizzle of soy sauce or a side of kimchi for an extra kick.

Gochujang Spiced Popcorn Chicken

Nostalgia meets modern snacking with this Gochujang Spiced Popcorn Chicken. It’s a fiery twist on a classic, perfect for game night or a spicy snack attack.

Ingredients

– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1 tbsp gochujang paste
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/2 tsp black pepper
– 2 cups vegetable oil, for frying

Instructions

1. In a bowl, combine chicken pieces and buttermilk. Let marinate for 30 minutes at room temperature.
2. In another bowl, mix flour, gochujang paste, garlic powder, onion powder, salt, and pepper.
3. Heat vegetable oil in a deep fryer or large pot to 350°F.
4. Remove chicken from buttermilk, shaking off excess. Dredge in flour mixture until fully coated.
5. Fry chicken in batches for 4-5 minutes, until golden brown and internal temperature reaches 165°F.
6. Drain on paper towels to remove excess oil.
Tip: For extra crispiness, double dredge the chicken by dipping it back into the buttermilk and flour mixture a second time before frying.
Tip: Maintain oil temperature by frying in small batches; overcrowding lowers the temperature and results in soggy chicken.
Tip: Serve immediately for the best texture, but if needed, keep warm in a 200°F oven.

The chicken is irresistibly crispy with a deep, spicy flavor from the gochujang. Try serving it with a side of cool ranch or a drizzle of honey for a sweet and spicy contrast.

Spicy Gochujang Eggplant

A bold Korean-inspired dish that brings heat and depth to your table with minimal effort. Spicy Gochujang Eggplant is a weeknight hero, ready in under 30 minutes.

Ingredients

– 2 medium eggplants, cut into 1-inch cubes
– 2 tbsp vegetable oil
– 3 tbsp gochujang paste
– 1 tbsp soy sauce
– 1 tbsp honey
– 2 cloves garlic, minced
– 1 tsp sesame oil
– 1 tbsp sesame seeds
– 2 green onions, thinly sliced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add eggplant cubes in a single layer. Cook for 5 minutes without stirring to allow browning.
3. Stir eggplant and continue cooking for another 5 minutes until tender.
4. In a small bowl, whisk together gochujang paste, soy sauce, honey, and minced garlic.
5. Pour sauce over eggplant. Stir to coat evenly. Cook for 2 minutes until sauce thickens slightly.
6. Drizzle with sesame oil. Sprinkle sesame seeds and green onions on top.
7. Remove from heat. Serve immediately.

Just the right amount of spicy and sweet, this dish boasts a silky texture with a crispy edge. Try it over steamed rice or as a bold side to grilled meats.

Gochujang Honey Glazed Carrots

Absolutely perfect for spicing up your side dish game, these Gochujang Honey Glazed Carrots bring a sweet and spicy kick to any meal.

Ingredients

• 1 lb carrots, peeled and sliced into 1/2-inch rounds
• 2 tbsp gochujang paste
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F.
2. In a large bowl, whisk together gochujang paste, honey, olive oil, salt, and black pepper until smooth.
3. Add carrot rounds to the bowl and toss until evenly coated with the glaze.
4. Spread carrots in a single layer on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 20 minutes, stirring halfway through, until carrots are tender and glaze is bubbly.
6. Tip: For extra caramelization, broil for the last 2 minutes, watching closely to prevent burning.
7. Tip: Adjust the amount of gochujang to control the heat level.
8. Tip: Ensure carrots are cut uniformly for even cooking.

Hearty and vibrant, these carrots boast a sticky glaze with a perfect balance of sweet and heat. Serve them alongside grilled meats or mix into grain bowls for an extra flavor punch.

Easy Gochujang Pork Belly Tacos

Kick off your taco night with these Easy Gochujang Pork Belly Tacos, a perfect blend of spicy, sweet, and savory flavors that come together in no time.

Ingredients

• 1 lb pork belly, sliced into 1/2-inch strips
• 2 tbsp gochujang paste
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 cup water
• 8 small corn tortillas
• 1/2 cup chopped green onions
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat a large skillet over medium-high heat. Add pork belly strips. Cook for 5 minutes until lightly browned.
2. Reduce heat to medium. Add gochujang paste, soy sauce, honey, sesame oil, and water to the skillet. Stir to coat pork belly evenly.
3. Simmer for 15 minutes, stirring occasionally, until sauce thickens and pork is tender. Tip: If sauce reduces too quickly, add 1 tbsp water at a time.
4. While pork cooks, warm tortillas in a dry skillet over medium heat for 30 seconds per side. Keep them wrapped in a towel to stay warm.
5. Assemble tacos by placing pork belly on tortillas. Top with green onions and cilantro. Serve with lime wedges. Tip: For extra crunch, add thinly sliced radishes.

Now these tacos boast a perfect balance of tender pork belly with a crispy edge, smothered in a sticky, spicy-sweet sauce. Try serving them with a side of kimchi for an extra kick.

Gochujang Steak Bites

Absolutely irresistible, these Gochujang Steak Bites pack a punch of flavor with minimal effort. Perfect for a quick dinner or appetizer.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 tbsp gochujang paste
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 tsp sesame seeds
• 2 green onions, sliced

Instructions

1. In a bowl, mix gochujang paste, soy sauce, honey, sesame oil, and minced garlic to make the marinade.
2. Add steak cubes to the marinade, ensuring each piece is well coated. Let sit for 15 minutes at room temperature.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add marinated steak bites in a single layer, avoiding overcrowding. Cook for 2 minutes without stirring.
5. Flip each steak bite and cook for another 2 minutes for medium-rare, or until desired doneness.
6. Sprinkle with sesame seeds and sliced green onions before serving.

Fiery and tender, these bites offer a perfect balance of sweet and spicy. Serve them over steamed rice or alongside a crisp salad for a complete meal.

Spicy Gochujang Cucumber Salad

Bold flavors meet crisp freshness in this Spicy Gochujang Cucumber Salad. It’s a quick, vibrant side that packs a punch.

Ingredients

– 2 cups thinly sliced cucumbers – 1 tbsp gochujang paste – 1 tbsp rice vinegar – 1 tsp sesame oil – 1 tsp honey – 1 tbsp toasted sesame seeds – 1/4 tsp salt

Instructions

1. In a large bowl, combine 1 tbsp gochujang paste, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp honey, and 1/4 tsp salt. Whisk until smooth. Tip: Adjust gochujang for heat preference. 2. Add 2 cups thinly sliced cucumbers to the bowl. Toss gently to coat evenly. Tip: Use a mandoline for uniform slices. 3. Sprinkle 1 tbsp toasted sesame seeds over the salad. Toss once more. Tip: Toast sesame seeds for extra flavor. 4. Let the salad sit for 5 minutes before serving to allow flavors to meld. Fresh and crunchy, this salad offers a spicy-sweet balance. Serve alongside grilled meats or as a standalone snack.

Gochujang Butter Corn on the Cob

Here’s a twist on classic corn on the cob that’s bursting with flavor. Gochujang butter corn combines sweet, spicy, and savory in every bite.

Ingredients

• 4 ears corn, husked
• 4 tbsp unsalted butter, softened
• 2 tbsp gochujang paste
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp salt

Instructions

1. Preheat grill to medium-high heat, about 400°F.
2. In a small bowl, mix 4 tbsp unsalted butter, 2 tbsp gochujang paste, 1 tbsp honey, 1 tsp garlic powder, and 1/2 tsp salt until well combined. Tip: Soften butter for easier mixing.
3. Grill 4 ears corn, turning occasionally, until charred in spots, about 10 minutes. Tip: Keep an eye on the corn to prevent burning.
4. Remove corn from grill and immediately brush with the gochujang butter mixture. Tip: Apply butter while corn is hot for maximum flavor absorption.

Now, the corn is ready to serve. The gochujang butter creates a glossy, sticky coating with a perfect balance of heat and sweetness. Try sprinkling with toasted sesame seeds for added crunch.

Easy Gochujang Chicken Lettuce Wraps

Just when you thought weeknight dinners couldn’t get any easier, these Gochujang Chicken Lettuce Wraps come to the rescue. Packed with flavor and ready in minutes, they’re a game-changer.

Ingredients

• 1 lb ground chicken
• 2 tbsp gochujang paste
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 8 large lettuce leaves
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add ground chicken to the skillet. Cook for 5 minutes, breaking it apart with a spoon, until no longer pink.
3. Stir in gochujang paste, soy sauce, honey, sesame oil, and minced garlic. Cook for 2 minutes, stirring constantly, until well combined.
4. Remove skillet from heat. Let the mixture cool slightly.
5. Spoon the chicken mixture into lettuce leaves. Top with sliced green onions and sesame seeds.
6. Serve immediately.

Outstandingly crispy lettuce contrasts with the spicy, savory chicken filling. For an extra crunch, add thinly sliced cucumbers or carrots inside the wraps.

Gochujang Spaghetti with Garlic and Oil

Hankering for a twist on classic spaghetti? This Gochujang Spaghetti with Garlic and Oil packs a punch with minimal fuss. Perfect for weeknights when you crave something bold yet simple.

Ingredients

– 8 oz spaghetti
– 3 tbsp gochujang
– 4 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
3. While spaghetti cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic to the skillet and sauté until fragrant, about 30 seconds, being careful not to burn.
5. Drain spaghetti, reserving 1/2 cup of pasta water.
6. Return spaghetti to the pot and toss with the garlic oil.
7. Stir in gochujang, salt, and black pepper, adding reserved pasta water as needed to loosen the sauce.
8. Cook for an additional 2 minutes, stirring constantly, until the sauce coats the spaghetti evenly.
9. Remove from heat and garnish with chopped parsley.
10. Serve immediately.
Creamy from the gochujang and fragrant with garlic, this dish offers a spicy kick balanced by the oil’s richness. Try topping with a fried egg for an extra layer of flavor.

Spicy Gochujang Chocolate Truffles

Oozing with bold flavors, these Spicy Gochujang Chocolate Truffles blend heat and sweetness in a bite-sized treat. Perfect for adventurous palates, they’re surprisingly simple to make at home.

Ingredients

• 1 cup heavy cream
• 8 oz semisweet chocolate, finely chopped
• 2 tbsp gochujang paste
• 1 tsp vanilla extract
• 1/4 cup cocoa powder

Instructions

1. Heat 1 cup heavy cream in a small saucepan over medium heat until it begins to simmer, about 3 minutes. Tip: Watch closely to prevent boiling.
2. Remove from heat and add 8 oz semisweet chocolate, stirring until smooth and fully melted.
3. Whisk in 2 tbsp gochujang paste and 1 tsp vanilla extract until well combined. Tip: Adjust gochujang to taste for more or less heat.
4. Pour mixture into a shallow dish and refrigerate for 2 hours, or until firm enough to scoop.
5. Using a melon baller or teaspoon, scoop mixture and roll into 1-inch balls. Tip: Wear gloves to prevent melting from hand heat.
6. Roll each truffle in 1/4 cup cocoa powder to coat evenly.
7. Refrigerate truffles for another 30 minutes before serving to set completely.

You’ll love the creamy center with a spicy kick, balanced by the rich chocolate. Try serving them with a dusting of sea salt for an extra flavor contrast.

Conclusion

Ready to spice up your meals? This roundup of 21 easy gochujang recipes offers a delicious way to add bold flavors to your cooking. Whether you’re a seasoned chef or just starting out, there’s something here for everyone. Don’t forget to try your favorites, leave a comment with what you loved, and share these tasty ideas on Pinterest. Happy cooking!