18 Spicy Easy Recipes with Gochujang Sauce

You’re about to discover the fiery magic of gochujang sauce with our roundup of 18 spicy, easy recipes that’ll transform your weeknight dinners into a flavor-packed adventure. Perfect for home cooks looking to add a kick to their meals, these dishes promise to delight your taste buds without keeping you in the kitchen all night. Ready to spice things up? Let’s dive into these irresistible recipes!

Gochujang Glazed Chicken Wings

Elevate your culinary repertoire with these Gochujang Glazed Chicken Wings, a harmonious blend of spicy, sweet, and umami flavors that promise to tantalize your taste buds. Perfect for any gathering, these wings are a testament to the beauty of Korean-inspired cuisine, offering a glossy, sticky glaze that clings lovingly to each bite.

Ingredients

• For the wings:
  • 2 lbs chicken wings, split at joints, tips removed
  • 1 tbsp baking powder
  • 1 tsp salt
• For the glaze:
  • 1/4 cup gochujang (Korean chili paste)
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 cloves garlic, minced

Instructions

1. Preheat your oven to 250°F and place a wire rack over a baking sheet.
2. In a large bowl, toss the chicken wings with baking powder and salt until evenly coated.
3. Arrange the wings on the wire rack in a single layer, ensuring they do not touch.
4. Bake for 30 minutes, then increase the oven temperature to 425°F and bake for an additional 40-50 minutes, or until the wings are golden brown and crispy.
5. While the wings bake, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic in a small saucepan over medium heat.
6. Simmer the glaze for 5 minutes, stirring occasionally, until it thickens slightly.
7. Once the wings are done, transfer them to a large bowl and pour the glaze over, tossing until each wing is evenly coated.
8. Return the wings to the wire rack and broil on high for 2-3 minutes, watching closely to prevent burning, until the glaze is sticky and caramelized.

Succulent and fiery, these Gochujang Glazed Chicken Wings boast a perfect balance of heat and sweetness, with a sticky glaze that’s irresistibly finger-licking good. Serve them atop a bed of steamed rice with a side of pickled vegetables for a complete meal that’s as visually appealing as it is delicious.

Spicy Gochujang Ramen

Hearty and bold, this Spicy Gochujang Ramen marries the deep, umami flavors of Korea with the comforting warmth of a classic ramen bowl. Perfect for those chilly evenings when only something spicy and satisfying will do, it’s a dish that promises to delight the senses with every slurp.

Ingredients

• For the broth:
  • 4 cups chicken stock
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
• For the noodles and toppings:
  • 8 oz ramen noodles
  • 2 soft-boiled eggs, halved
  • 1/2 cup sliced green onions
  • 1/4 cup roasted seaweed, shredded

Instructions

1. In a large pot, combine the chicken stock, gochujang, soy sauce, and sesame oil. Bring to a simmer over medium heat, stirring occasionally to dissolve the gochujang, about 5 minutes.
2. While the broth simmers, cook the ramen noodles according to package instructions until al dente, usually about 3-4 minutes. Drain and set aside.
3. Divide the cooked noodles between two bowls. Ladle the hot broth over the noodles, ensuring each bowl gets an equal amount of the flavorful liquid.
4. Garnish each bowl with halved soft-boiled eggs, sliced green onions, and shredded roasted seaweed.
5. For an extra kick, a drizzle of additional gochujang on top before serving can elevate the heat level to your preference.

Yielded with a rich, velvety broth that clings to each strand of noodle, this Spicy Gochujang Ramen is a harmonious blend of heat, salt, and umami. Serve it with a side of kimchi for an added layer of flavor and texture that complements the dish beautifully.

Easy Gochujang Beef Stir Fry

Mastering the art of quick yet flavorful dinners is a breeze with this Easy Gochujang Beef Stir Fry, a dish that marries the rich, spicy depth of Korean gochujang with the tender succulence of beef, all brought together in a symphony of flavors that dance on the palate.

Ingredients

• For the marinade:
  • 1 lb beef sirloin, thinly sliced
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
• For the stir fry:
  • 2 tbsp vegetable oil
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 2 green onions, chopped
  • 1 tsp sesame seeds

Instructions

1. In a large bowl, combine the beef sirloin, gochujang, soy sauce, brown sugar, sesame oil, and minced garlic. Mix well to ensure the beef is evenly coated. Let it marinate for at least 15 minutes to absorb the flavors.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
3. Add the marinated beef to the skillet, spreading it out in a single layer. Cook without stirring for 2 minutes to allow a sear to develop, then stir-fry for another 3 minutes until the beef is nearly cooked through.
4. Add the sliced bell pepper and onion to the skillet. Continue to stir-fry for 3-4 minutes, until the vegetables are crisp-tender and the beef is fully cooked.
5. Garnish with chopped green onions and sesame seeds before serving.

With its perfect balance of spicy, sweet, and savory, this stir fry boasts a delightful contrast of textures from the tender beef and crisp vegetables. Serve it over a bed of steamed rice or alongside a crisp cucumber salad for a complete meal that’s as visually appealing as it is delicious.

Gochujang Marinated Grilled Pork

Delightfully bold and bursting with flavor, this Gochujang Marinated Grilled Pork is a testament to the harmonious blend of sweet, spicy, and savory notes, perfect for elevating your summer grilling repertoire.

Ingredients

• For the marinade:
  • 1/2 cup gochujang (Korean chili paste)
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 2 tbsp sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp grated ginger
• For the pork:
  • 2 lbs pork shoulder, sliced into 1/2-inch thick pieces

Instructions

1. In a large bowl, whisk together gochujang, soy sauce, honey, sesame oil, garlic, and ginger until well combined.
2. Add the pork slices to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F) and lightly oil the grates to prevent sticking.
4. Remove the pork from the marinade, letting excess drip off, and place on the grill. Discard the remaining marinade.
5. Grill the pork for about 4-5 minutes on each side, or until the edges are slightly charred and the internal temperature reaches 145°F.
6. Let the pork rest for 5 minutes before slicing to allow the juices to redistribute.

Unveil a dish that boasts a perfect char on the outside while remaining succulently tender inside, with the gochujang marinade imparting a deep, complex flavor profile. Serve alongside steamed rice and pickled vegetables for a complete meal that sings with contrast and harmony.

Quick Gochujang Tofu Bowl

Whisking together the bold flavors of Korean cuisine with the simplicity of a weeknight meal, this Quick Gochujang Tofu Bowl is a harmonious blend of spicy, sweet, and umami. Perfectly crispy tofu cubes are tossed in a vibrant gochujang sauce, served over a bed of fluffy rice, and garnished with fresh vegetables for a dish that’s as visually appealing as it is delicious.

Ingredients

• For the tofu:
  • 14 oz extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 1 tbsp vegetable oil
• For the sauce:
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 1 clove garlic, minced
• For serving:
  • 2 cups cooked white rice
  • 1/2 cup sliced cucumber
  • 1/4 cup shredded carrots
  • 1 tbsp sesame seeds
  • 2 green onions, thinly sliced

Instructions

1. Preheat a large non-stick skillet over medium-high heat and add the vegetable oil.
2. In a bowl, toss the pressed tofu cubes with cornstarch until evenly coated.
3. Add the tofu to the skillet in a single layer, cooking for 4-5 minutes per side until golden and crispy. Tip: Avoid overcrowding the pan to ensure each piece gets perfectly crisp.
4. While the tofu cooks, whisk together the gochujang, soy sauce, maple syrup, sesame oil, and minced garlic in a small bowl to create the sauce.
5. Once the tofu is crispy, reduce the heat to low and pour the sauce over the tofu, stirring gently to coat each piece evenly. Cook for an additional 1-2 minutes until the sauce thickens slightly. Tip: The sauce should cling to the tofu without being too runny.
6. Divide the cooked rice between two bowls, topping each with the saucy tofu, sliced cucumber, shredded carrots, sesame seeds, and green onions.

Marvel at the contrast of textures in this bowl—the crispy tofu against the soft rice, the crunch of fresh vegetables, and the creamy richness of the sauce. For an extra kick, drizzle with a bit more gochujang or serve with kimchi on the side.

Spicy Gochujang Shrimp Skewers

Whisking together the bold flavors of Korean cuisine with the simplicity of grilling, these Spicy Gochujang Shrimp Skewers are a testament to the power of a well-balanced marinade. Perfect for summer evenings, they offer a fiery kick tempered by a hint of sweetness, promising to elevate your outdoor dining experience.

Ingredients

• For the marinade:
  • 1/4 cup gochujang (Korean chili paste)
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
• For the skewers:
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp vegetable oil
  • 2 green onions, sliced for garnish
  • 1 tsp sesame seeds for garnish

Instructions

1. In a medium bowl, whisk together gochujang, soy sauce, honey, sesame oil, garlic, and ginger until smooth to create the marinade.
2. Add the shrimp to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld.
3. Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
4. Thread the marinated shrimp onto skewers, leaving a small space between each shrimp for even cooking.
5. Grill the skewers for 2-3 minutes on each side, or until the shrimp are opaque and slightly charred at the edges.
6. Remove from the grill and garnish with sliced green onions and sesame seeds before serving.

Each bite of these skewers delivers a succulent texture, with the shrimp perfectly cooked to retain its juiciness. The marinade caramelizes beautifully on the grill, creating a sticky, flavorful crust that’s irresistibly spicy and sweet. Serve them atop a bed of steamed rice or alongside a crisp cucumber salad for a refreshing contrast.

Gochujang Fried Rice

Revered for its bold flavors and comforting warmth, Gochujang Fried Rice is a vibrant dish that marries the fiery depth of Korean gochujang with the humble satisfaction of fried rice. This recipe transforms simple ingredients into a symphony of taste, perfect for a weeknight dinner or a sophisticated brunch.

Ingredients

• For the sauce:
  • 2 tbsp gochujang (Korean red chili paste)
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
• For the fried rice:
  • 3 cups cooked rice, preferably day-old
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1/2 cup diced carrots
  • 1/2 cup frozen peas
  • 2 eggs, beaten
  • 2 green onions, thinly sliced

Instructions

1. In a small bowl, whisk together the gochujang, soy sauce, sesame oil, and sugar until smooth. Set aside.
2. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked, about 2 minutes. Remove from the skillet and set aside.
3. In the same skillet, heat the remaining 1 tbsp of vegetable oil. Add the minced garlic and sauté until fragrant, about 30 seconds.
4. Add the diced carrots and frozen peas to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 3 minutes.
5. Increase the heat to high and add the cooked rice to the skillet. Break up any clumps with a spatula and stir-fry for 2 minutes.
6. Pour the prepared sauce over the rice and vegetables. Stir well to ensure everything is evenly coated.
7. Add the scrambled eggs back to the skillet along with the sliced green onions. Stir to combine and cook for an additional minute.
8. Remove from heat and serve immediately.

With its irresistible combination of spicy, sweet, and savory notes, this Gochujang Fried Rice offers a delightful texture contrast between the crispy rice and tender vegetables. For an extra touch of elegance, top with a fried egg or serve alongside kimchi for a complete meal.

Easy Gochujang Eggplant

This season, elevate your weeknight dinners with a dish that marries the deep, umami-rich flavors of gochujang with the tender, melt-in-your-mouth texture of perfectly cooked eggplant.

Ingredients

• For the eggplant:
  • 2 medium eggplants, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the sauce:
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
• For garnish:
  • 1 tbsp toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the eggplant cubes with olive oil and salt until evenly coated. Spread them in a single layer on the prepared baking sheet.
3. Roast the eggplant for 25 minutes, flipping halfway through, until they are golden brown and tender. Tip: Ensure the eggplant pieces are not overcrowded to allow even roasting.
4. While the eggplant roasts, whisk together gochujang, soy sauce, honey, sesame oil, garlic, and ginger in a small bowl until smooth. Tip: Adjust the honey to balance the spiciness to your liking.
5. Transfer the roasted eggplant to a large bowl, pour the sauce over, and gently toss to coat evenly. Tip: For a deeper flavor, let the coated eggplant sit for 5 minutes before serving.
6. Garnish with toasted sesame seeds and green onions before serving.

Kickstart your meal with this Easy Gochujang Eggplant, where the creamy texture of the eggplant perfectly complements the spicy, sweet, and savory sauce. Serve it over steamed rice or alongside grilled meats for a harmonious balance of flavors and textures.

Gochujang BBQ Chicken

Savory and slightly sweet, this Gochujang BBQ Chicken marries the deep, complex flavors of Korean gochujang with the smoky char of classic American barbecue. Perfect for summer gatherings, it’s a dish that promises to tantalize the taste buds with its bold, fiery glaze and tender, juicy meat.

Ingredients

• For the marinade:
  • 1/2 cup gochujang (Korean red chili paste)
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
• For the chicken:
  • 4 boneless, skinless chicken thighs
  • 1 tbsp vegetable oil

Instructions

1. In a medium bowl, whisk together gochujang, soy sauce, honey, rice vinegar, garlic, and ginger until smooth to create the marinade.
2. Place chicken thighs in a large resealable bag or shallow dish, pour the marinade over them, ensuring each piece is well coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F) and lightly oil the grates to prevent sticking.
4. Remove chicken from the marinade, letting excess drip off, and grill for 5-6 minutes per side, or until the internal temperature reaches 165°F and the exterior is caramelized and slightly charred.
5. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute, ensuring moist and flavorful meat.

Glazed to perfection, the Gochujang BBQ Chicken boasts a sticky, spicy-sweet crust that gives way to succulent, tender meat beneath. Serve it atop a bed of steamed rice with a side of crisp, pickled vegetables for a meal that’s as visually stunning as it is delicious.

Spicy Gochujang Noodle Salad

Lusciously vibrant and boldly flavored, this Spicy Gochujang Noodle Salad is a harmonious blend of chewy noodles, crisp vegetables, and a fiery-sweet sauce that dances on the palate. Perfect for those who crave a dish with depth and a kick, it’s a refreshing yet hearty option for any season.

Ingredients

• For the noodles:
  • 8 oz udon noodles
  • 1 tbsp sesame oil
• For the sauce:
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp minced garlic
• For the salad:
  • 1 cup thinly sliced cucumber
  • 1 cup shredded carrots
  • 1/4 cup thinly sliced green onions
  • 1 tbsp toasted sesame seeds

Instructions

1. Bring a large pot of water to a boil over high heat. Add the udon noodles and cook according to package instructions, about 8-10 minutes, until al dente.
2. Drain the noodles and rinse under cold water to stop the cooking process. Toss with sesame oil to prevent sticking and set aside.
3. In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, and minced garlic until smooth. Adjust the honey if a sweeter sauce is desired.
4. In a large mixing bowl, combine the cooled noodles, cucumber, carrots, and green onions. Pour the sauce over the salad and toss until everything is evenly coated.
5. Sprinkle toasted sesame seeds on top for garnish before serving.

Just as vibrant in texture as it is in flavor, this salad offers a delightful contrast between the soft noodles and the crunchy vegetables. For an extra layer of texture, consider adding crushed peanuts or serve it alongside grilled meats for a more substantial meal.

Gochujang Honey Glazed Salmon

Elevating the humble salmon to new heights, this Gochujang Honey Glazed Salmon combines the deep, umami-rich flavors of Korean chili paste with the sweet, floral notes of honey, creating a perfectly balanced dish that’s as visually stunning as it is delicious.

Ingredients

• For the glaze:
  • 1/4 cup gochujang (Korean chili paste)
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp minced garlic
• For the salmon:
  • 4 (6-oz) salmon fillets, skin-on
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, and minced garlic until smooth to create the glaze.
3. Pat the salmon fillets dry with paper towels to ensure the glaze adheres well, then season both sides lightly with salt and pepper.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the salmon fillets skin-side down and sear for 2-3 minutes until the skin is crispy.
5. Brush the top of each fillet generously with the prepared glaze, then transfer the skillet to the preheated oven.
6. Bake for 8-10 minutes, or until the salmon is just cooked through and flakes easily with a fork.
7. For a caramelized finish, broil the salmon for an additional 1-2 minutes, watching closely to prevent burning.

Lusciously glazed with a sticky, sweet-spicy coating, this salmon boasts a tender, flaky interior that pairs beautifully with a crisp, refreshing salad or steamed jasmine rice. The bold flavors and vibrant color make it a standout dish for both weeknight dinners and special occasions alike.

Easy Gochujang Cucumber Salad

Lusciously crisp and refreshing, this Easy Gochujang Cucumber Salad marries the fiery depth of Korean gochujang with the cool, watery crunch of cucumbers, creating a dish that’s as vibrant in flavor as it is in texture. Perfect for those sweltering summer days or as a bold side to grilled meats, it’s a testament to the beauty of simple ingredients transformed by bold flavors.

Ingredients

• For the salad:
  • 2 large English cucumbers, thinly sliced
  • 1/2 tsp salt
• For the sauce:
  • 2 tbsp gochujang (Korean red pepper paste)
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp toasted sesame seeds

Instructions

1. In a large bowl, toss the thinly sliced cucumbers with 1/2 tsp salt. Let sit for 10 minutes to draw out excess moisture, then drain and pat dry with a paper towel. Tip: Salting the cucumbers ensures they stay crisp and not watery.
2. In a small bowl, whisk together the gochujang, rice vinegar, honey, sesame oil, and minced garlic until smooth. Tip: Adjust the honey to balance the heat of the gochujang to your liking.
3. Pour the sauce over the cucumbers and toss gently to coat evenly. Sprinkle with toasted sesame seeds for garnish. Tip: For an extra crunch, add the sesame seeds just before serving.

Delightfully spicy with a hint of sweetness, this salad offers a crunchy texture that’s perfectly offset by the creamy richness of the sauce. Serve it alongside a bowl of steamed rice or as a refreshing counterpoint to rich, fatty dishes like bulgogi or pork belly.

Gochujang Spiced Popcorn

Transform your movie night into a gourmet experience with this irresistibly spicy and sweet Gochujang Spiced Popcorn, a snack that marries the bold flavors of Korean cuisine with the classic American treat.

Ingredients

• For the popcorn:
  • 1/2 cup popcorn kernels
  • 2 tbsp vegetable oil
• For the sauce:
  • 2 tbsp unsalted butter, melted
  • 1 tbsp Gochujang paste
  • 1 tsp honey
  • 1/2 tsp garlic powder

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add the popcorn kernels to the pot, cover with a lid, and shake gently to coat the kernels in oil.
3. Once the kernels begin to pop, reduce the heat to medium and continue shaking the pot occasionally until the popping slows to about 2 seconds between pops, approximately 3-4 minutes.
4. Remove the pot from the heat and let it sit covered for 30 seconds to ensure all kernels have popped.
5. In a small bowl, whisk together the melted butter, Gochujang paste, honey, and garlic powder until smooth.
6. Drizzle the sauce over the warm popcorn and toss gently to coat evenly, using a large spoon or your hands for best results.
7. Spread the coated popcorn on a baking sheet in a single layer and let it cool for 5 minutes to allow the sauce to set slightly.

Perfectly balanced, this Gochujang Spiced Popcorn offers a crunchy texture with a complex flavor profile that’s fiery, sweet, and utterly addictive. Serve it in a large bowl for sharing, or package it in individual cones for a playful twist at your next gathering.

Spicy Gochujang Avocado Toast

Combining the creamy richness of avocado with the bold, spicy kick of gochujang, this avocado toast is a modern twist on a breakfast classic that promises to awaken your senses.

Ingredients

• For the toast:
  • 2 slices of sourdough bread
  • 1 tablespoon olive oil
• For the spread:
  • 1 ripe avocado
  • 1 tablespoon gochujang paste
  • 1 teaspoon lime juice
  • Salt to taste
• For garnish:
  • 1 teaspoon sesame seeds
  • 1/4 teaspoon red pepper flakes

Instructions

1. Preheat a skillet over medium heat and brush both sides of the sourdough bread slices with olive oil.
2. Toast the bread in the skillet for 2-3 minutes on each side, or until golden brown and crispy.
3. While the bread is toasting, halve the avocado, remove the pit, and scoop the flesh into a bowl.
4. Add the gochujang paste, lime juice, and a pinch of salt to the avocado. Mash with a fork until smooth but slightly chunky.
5. Once the bread is toasted, spread the avocado mixture evenly over each slice.
6. Sprinkle sesame seeds and red pepper flakes on top for garnish and an extra layer of flavor.
7. Serve immediately while the toast is still warm for the best texture and flavor contrast.

Zesty and vibrant, this Spicy Gochujang Avocado Toast offers a perfect balance of heat and creaminess, with the sesame seeds adding a subtle crunch. For an extra touch of elegance, serve with a side of pickled vegetables or a soft-boiled egg.

Gochujang Meatballs

Whisking together the bold flavors of Korean cuisine with the comforting familiarity of meatballs, this dish promises a delightful fusion that’s both innovative and deeply satisfying. The gochujang, a fermented chili paste, lends a complex sweetness and heat that transforms the humble meatball into a vibrant centerpiece.

Ingredients

• For the meatballs: 1 lb ground beef, 1/2 cup panko breadcrumbs, 1 large egg, 2 tbsp finely chopped green onions, 1 tbsp minced garlic, 1 tsp sesame oil, 1/2 tsp salt
• For the sauce: 1/4 cup gochujang, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 cup water
• For garnish: 1 tbsp toasted sesame seeds, 2 tbsp chopped green onions

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, panko breadcrumbs, egg, green onions, garlic, sesame oil, and salt. Mix gently until just combined to avoid tough meatballs.
3. Shape the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake for 20 minutes, or until the meatballs are cooked through and lightly browned.
5. While the meatballs bake, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, and water in a small saucepan over medium heat. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
6. Transfer the baked meatballs to a large bowl and pour the sauce over them. Gently toss to coat each meatball evenly.
7. Garnish with toasted sesame seeds and chopped green onions before serving.

Lusciously coated in a glossy, spicy-sweet sauce, these meatballs boast a perfect balance of flavors and textures. Serve them over steamed rice for a hearty meal or skewer them with toothpicks for an irresistible party appetizer.

Easy Gochujang Deviled Eggs

Now, imagine elevating the classic deviled eggs with a bold Korean twist that promises to tantalize your taste buds. Our Easy Gochujang Deviled Eggs blend the creamy, comforting texture of traditional deviled eggs with the spicy, umami-rich depth of gochujang, creating a fusion dish that’s as visually stunning as it is delicious.

Ingredients

• For the eggs:
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tbsp gochujang paste
  • 1 tsp rice vinegar
  • 1/2 tsp sesame oil
  • Salt, to taste
• For garnish:
  • 1 tbsp finely chopped chives
  • 1 tsp sesame seeds

Instructions

1. Place the eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes.
2. Transfer the eggs to a bowl of ice water to cool for 5 minutes. Peel the eggs carefully under running water to ensure smooth surfaces.
3. Halve the eggs lengthwise and gently remove the yolks into a medium bowl. Arrange the whites on a serving platter.
4. Mash the yolks with a fork until smooth. Add mayonnaise, gochujang paste, rice vinegar, sesame oil, and salt. Mix until fully combined and creamy.
5. Spoon or pipe the yolk mixture back into the egg white halves. For a professional touch, use a piping bag with a star tip.
6. Sprinkle the deviled eggs with chopped chives and sesame seeds for garnish. Serve immediately or chill for up to 2 hours before serving.

Unveil a dish where the creamy, spicy filling contrasts beautifully with the tender egg whites, offering a burst of flavor in every bite. These deviled eggs are perfect as a standout appetizer at your next gathering or as a sophisticated snack to enjoy any day of the week.

Gochujang Sweet Potato Fries

Lusciously crisp and irresistibly spicy, these Gochujang Sweet Potato Fries are a bold twist on a classic favorite, blending the earthy sweetness of sweet potatoes with the fiery depth of Korean gochujang paste for a snack that’s as vibrant in flavor as it is in color.

Ingredients

• For the fries:
  • 2 large sweet potatoes, peeled and cut into 1/4-inch thick fries
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
• For the sauce:
  • 2 tablespoons gochujang paste
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the sweet potato fries with olive oil and salt until evenly coated. Spread them in a single layer on the prepared baking sheet, ensuring they don’t overlap for maximum crispiness.
3. Bake for 25-30 minutes, flipping halfway through, until the fries are golden and crispy on the edges.
4. While the fries bake, whisk together gochujang paste, honey, soy sauce, sesame oil, and minced garlic in a small bowl until smooth. Tip: Adjust the honey to balance the heat to your liking.
5. Once the fries are done, let them cool for 2 minutes before tossing them gently with the sauce to coat evenly. Tip: Tossing while slightly warm helps the sauce adhere better.
6. Serve immediately, garnished with sesame seeds and sliced green onions for an extra layer of flavor and texture. Tip: For an extra crunch, serve with a side of kimchi.

Exquisitely balanced, these fries offer a delightful contrast between the crispy exterior and the tender interior, with the gochujang sauce providing a smoky, sweet, and spicy kick that elevates the humble sweet potato to new heights. Perfect for sharing, they’re a guaranteed conversation starter at any gathering.

Spicy Gochujang Dumpling Soup

Captivating the senses with its bold flavors and comforting warmth, this Spicy Gochujang Dumpling Soup is a harmonious blend of fiery gochujang paste and delicate dumplings, simmered to perfection in a rich, aromatic broth. It’s a dish that promises to transport you to the heart of Korean cuisine with every spoonful.

Ingredients

• For the broth:
  • 4 cups chicken stock
  • 2 tbsp gochujang paste
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
• For the dumplings:
  • 1 cup all-purpose flour
  • 1/2 cup water
  • 1/2 lb ground pork
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp chopped green onions

Instructions

1. In a large pot, combine chicken stock, gochujang paste, soy sauce, and sesame oil. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes to allow flavors to meld.
2. While the broth simmers, prepare the dumpling dough by mixing all-purpose flour and water in a bowl until a smooth dough forms. Let rest for 5 minutes.
3. For the filling, combine ground pork, minced garlic, minced ginger, and chopped green onions in a separate bowl. Mix until well incorporated.
4. Roll the dough into small circles, about 2 inches in diameter. Place a teaspoon of filling in the center of each circle, then fold and seal the edges to form dumplings.
5. Gently drop the dumplings into the simmering broth. Cook for 5-7 minutes, or until the dumplings float to the surface and the filling is cooked through.
6. Serve the soup hot, garnished with additional green onions if desired.

Rich in flavor and texture, this soup offers a delightful contrast between the tender dumplings and the spicy, umami-packed broth. For an extra touch of elegance, serve with a side of kimchi or a crisp, refreshing cucumber salad to balance the heat.

Conclusion

Exciting flavors await in our roundup of 18 Spicy Easy Recipes with Gochujang Sauce! Perfect for home cooks looking to spice up their meals, these dishes promise simplicity and bold taste. We’d love to hear which recipes become your favorites—drop us a comment below. Loved what you saw? Share the love by pinning this article on Pinterest for fellow spice enthusiasts to discover. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.