Gochujang is probably one of the most beloved and widely available Korean ingredient staples, and for good reason: Its spicy, sweet, and umami flavor profile can transform even the most basic of ...

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If using wood or bamboo skewers, soak in water at least 10 minutes. In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces. Toss ...

This preparation of vegetables (or rather fruits, since zucchini are technically fruits) is near and dear to my heart because it was the first time in my career that I saw a recipe of mine go viral.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Choi, Myung Hee is officially a gochujang master — she earned the distinction from South Korea’s Ministry of Agriculture and Forestry in 2012. Choi started making gochujang, the fermented chile paste ...