Add the garlic, crushed ginger, gochujang and pepper. Mix well. Bring the sauce to the boil ... The oil should reach 170°C.

Ssamjang is the sauce used for Korean wraps. It’s pungent, and a little goes a long way. Put the doenjang, gochujang, corn syrup and sesame oil into a small pan and place it over a low flame.

Jeong Seung Hwan, a master of jang, or traditional sauces and pastes made from fermented soybeans, selects the soybeans to ...

A fusion of flavours come together for one of the best-tasting chicken burgers I have had the pleasure of devouring,” says ...

This gluten-free Korean fried chicken is perfectly crispy on the outside and tender and juicy on the inside, and is coated in ...

In a small bowl, whisk the gochujang with the soy sauce, honey, toasted sesame oil, toasted sesame seeds and garlic. Set aside. Cook the noodles according to the packet instructions. About 30 ...

Add the garlic cloves, mushroom stock, soy sauce, brandy, gochujang (if using), vinegar and miso. Stir to ensure all ingredients are combined. Bring the mixture up to a boil, reduce to medium-low ...