All Recipes

5 recipes

Chewy cylinders of rice cake in a sweet, glossy, properly hot gochujang sauce. Twenty minutes from a mostly cupboard shop.

Fried twice, which is the whole secret, then tossed in a sticky gochujang glaze that somehow does not soften the crust.

Sweet potato noodles tossed with beef and vegetables cooked one at a time. Good hot, good at room temperature, good the next day.

The dish old kimchi is for. Sour, fermented and deeply savoury, built on pork belly and ready in half an hour.

Marinated beef, a set of separately seasoned vegetables and a runny egg over rice, with gochujang sauce stirred through at the table.