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Gochujang is a deep red, sweet, rich and slightly hot, fermented bean paste originating in Korea.  I realize that description may not cause intrigue in everybody as it does me, but it really is a delicious condiment that is quickly starting to be a staple in my kitchen.  It is very versatile - from traditional Korean dishes such as Dwaejibulgogi (Korean Spicy Pork) and Korean Spicy Cucumber Salad, to a slightly non-traditional Gochujang Tofu Noodle Soup to more non-traditional uses such as  Korean Gochujang Pasta Salad and Gochujang Fried Rice.  I look forward to many years of discovering the powers of Gochujang.  Thank you Korea!

For more Gochujang-centric recipes:  Korean Fusion Recipes