The secret of this sauce lies in its main ingredient: gochujang. This traditional Korean condiment is made from fermented red chili peppers, which gives it that characteristic power and heat.

When added to fried rice, this umami combination lends its boldness to all the remaining ingredients ... main course. Read ...

It uses store cupboard ingredients, packs in over three portions ... Add the beans (including their liquid), tomato purée, gochujang and garlic to a large pan on a medium heat.

A really easy, tasty dinner of spiced and tender chicken pieces with quick-pickled cucumber, rice and a moreish gochujang mayo. To make the gochujang mayo, mix all the mayonnaise, gochujang and ...

Prepare the sticky rice fresh so it is warm. Transfer prepared rice to a large bowl and mix in as much gochujang paste as you want, starting with about 2 tablespoons. Add more as desired.

At home, my minimal foray into Korean ingredients so far involves adding kimchi to avocado on toast (a tasty combo, made better by a fried egg), and I now have a tub of gochujang in my fridge.

In a saucepan, add the ketchup, gochujang, honey, brown sugar, soy sauce, garlic, and sesame oil. Whisk the ingredients well to combine. Heat the sauce over low medium heat and stir well.