Gochujang

Deep red gochujang wings with sesame, soy and fresh ginger, made for cooks who want sticky chilli flavour with savoury depth and nutty heat.

Gochujang, sour cream and pickled jalapeños turn into a cool, savoury dip with a fermented chilli edge, ideal for sticky ribs, beef skewers and grilled corn.

Sticky beef skewers glazed with gochujang and honey, finished with sesame and lime for a savoury, spicy barbecue recipe that’s glossy, balanced and brilliant with rice or crisp salads.

Sticky, savoury and gently sweet, these gochujang chicken skewers bring fermented chilli depth, sesame richness and spring onion freshness to juicy barbecue chicken thighs.

These sticky gochujang pork ribs bring savoury chilli heat, garlic depth and a glossy barbecue finish. I cook them low and slow for tender meat and a proper finger licking glaze.