Ingredient

Gochugaru Recipes

Browse 4 recipes with gochugaru on GetCookMatch.

4 recipes

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🇰🇷KoreaMedium

Vegetable and Mushroom Dishes

Kimchi

Kimchi is a traditional Korean dish — fermented Peking cabbage with spicy spices and seasonings. Characterized by a bright tangy flavor with sour notes, crisp texture and intense aroma.

45 min50 kcal4 serves

🌶️Spicy💪High protein

★4.9

🇰🇷KoreaMedium

Appetizers and Sandwiches

Tteokbokki (Korean Spicy Rice Cakes)

Korea's most iconic street food: thick cylindrical rice cakes (garaetteok) simmered in a fiery, sweet-glossy gochujang sauce until soft and bouncy, with fish cake sheets and boiled eggs absorbing the sauce alongside. The sauce coats every piece in a deep red lacquer. Sold from street carts (pojangmacha) all over Korea, especially around school exits in the afternoon. The modern gochujang version was born in post-Korean War Sindang-dong, Seoul, when vendors replaced expensive royal court ingredients with affordable fermented chilli paste. The sauce must be sweet as well as hot — that balance is what makes it addictive. Best eaten immediately while the rice cakes are at peak chewiness.

30 min390 kcal4 serves

⚡Quick🌶️Spicy

★4.9

🇰🇷KoreaMedium

Soups

Sundubu Jjigae (Korean Soft Tofu Stew)

One of Korea's three great jjigae alongside kimchi jjigae and doenjang jjigae: silky uncurdled soft tofu (sundubu) spooned in large chunks into a fiery gochugaru-and-anchovy broth with kimchi, pork belly, zucchini, and mushrooms. An egg is cracked into the boiling pot at the table — the residual heat soft-sets it. The stew arrives bubbling in a clay pot (ttukbaegi), surrounded by rice and banchan. Jjigae means stew in Korean; sundubu means extra-soft tofu. The tofu gives no flavor of its own — it is a soft, silent canvas that absorbs the intensely seasoned broth and contrasts its silkiness against the spice and the chew of pork and vegetables.

35 min280 kcal4 serves

🌶️Spicy

★4.9

🇰🇷KoreaMedium

Cereal and Pasta Dishes

Bibim Guksu (Korean Spicy Cold Noodles)

Bibim guksu is the Korean summer dish that takes fifteen minutes and requires almost no cooking. Thin wheat noodles, shocked in ice water until they bounce back against your teeth, coated in a gochujang sauce that is simultaneously hot, sour, sweet, and faintly fermented. Topped with kimchi, cucumber, and a soft-boiled egg. The word bibim means mixed — everything goes in the bowl and you toss it with your hands.

15 min380 kcal2 serves

🌶️Spicy⚡Quick💪High protein

★4.5

Ingredients

Goes well with

Other ingredients that appear most often alongside gochugaru across the archive. Pick one to drill deeper.

garlic gochujang kimchi napa cabbage ginger garaetteok (Korean cylindrical rice cakes) — fresh fish cake soy sauce sundubu (Korean soft/silken tofu pork belly or seafood fish sauce anchovy-kelp stock