Recipes with gochugaru

8 recipes that use gochugaru, with photos, step-by-step instructions and cook times. The quickest, Kongnamul muchim, takes 15 minutes. It is most often cooked with spring onion, garlic and sugar.

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Tteokbokki

Tteokbokki (떡볶이) is Korea's best-loved street snack: chewy cylinders of rice cake simmered in a thick, glossy, sweet and spicy red sauce. It became a classic in Seoul, where it is sold from street stalls and snack bars in every neighbourhood. Street versions use anchovy stock and fish cakes; this vegan version uses a quick kelp and shiitake stock with cabbage and spring onions, and has all the same punch. Eat it hot, while the rice cakes are soft and stretchy. Chef's tip: keep stirring and scrape the bottom; the rice cakes release starch that thickens the sauce but also catches. The sauce is right when it clings to the spoon in a glossy coat.

25 minSnacks & Starters

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Bibim guksu

Bibim guksu (비빔국수) is a bowl of chilled thin wheat noodles mixed with a sweet, tangy and fiery gochujang dressing and topped with crunchy cucumber, lettuce and kimchi. It is a summer favourite all over Korea, quick enough for lunch and refreshing on a hot day. The noodles are rinsed in cold water until springy, then tossed with the sauce just before eating. Many versions add half a boiled egg; this one is fully vegan. Chef's tip: rinse the noodles hard in cold water, rubbing them like laundry, then drain them really well. Leftover starch or water dulls the dressing and makes the noodles sticky.

20 minPasta & Noodles

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Pajeon

Pajeon (파전) is a savoury pancake packed with whole spring onions held together by a thin batter. Dongnae, a district of Busan, is famous for its version, made with rice flour in the batter and finished with beaten egg poured over the top; Dongnae pajeon is usually loaded with seafood, which is left out here. Korean families often make it on rainy days and eat it with a soy and vinegar dip. Keep the batter ice cold and the pan hot for the crispest edges. Chef's tip: use just enough batter to glue the spring onions together. Dongnae cooks want you to taste spring onion first and batter second, so it should look lacy, not cakey.

25 minSnacks & Starters

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Kimchijeon

Kimchijeon (김치전) is a thin, crisp pancake made by stirring chopped sour kimchi and its juice into a simple flour batter. Cooks all over Korea make it to use up kimchi that has fermented a little too far, and it is a favourite rainy-day snack with a glass of makgeolli. The kimchi juice colours the batter red and seasons it, so you need little else. This version is egg-free; a spoonful of starch in the batter makes the edges extra crunchy. Use vegetarian kimchi made without fish sauce or shrimp. Chef's tip: be generous with oil and keep the pancake thin. The crisp, almost lacy edge is the best part, and a thick pancake steams instead of frying.

20 minSnacks & Starters

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Doenjang jjigae

Doenjang jjigae (된장찌개) is the stew Korean families all over the country eat most often: a bubbling pot of fermented soybean paste broth with tofu, potato, courgette, mushrooms and chilli, served with rice and banchan. Doenjang is deeper and funkier than Japanese miso, and it gives the broth a rich, earthy savouriness. It is usually made with anchovy stock; here a quick kelp and shiitake stock does the same job, so the stew is vegan. Serve it in the pot it was cooked in, still bubbling. Chef's tip: add the doenjang early and let it simmer. Its earthy depth comes out with a few minutes of bubbling, and it is better a little thick and salty than thin, as it is eaten with plenty of rice.

25 minSoups

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Baechu kimchi

Baechu kimchi (배추김치) is the napa cabbage kimchi served at almost every Korean meal, from Seoul to Jeju. Salted cabbage quarters are rubbed leaf by leaf with a red paste of chilli flakes, garlic, ginger, radish and spring onion, then left to ferment until sour, fizzy and deeply savoury. Most recipes use fish sauce and salted shrimp; this one gets its depth from kelp stock and tamari, so it is vegetarian and gluten free. Eat it fresh after a day or two, or let it sour for a few weeks for kimchi fried rice, stews and pancakes. Salting takes about 2 hours, then allow 1–2 days for fermenting. Chef's tip: the salting is everything. Under-salted cabbage goes mushy and spoils; over-salted kimchi is harsh. Test a thick white stem: when it bends without snapping, rinse.

150 minBasics

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Kkakdugi

Kkakdugi (깍두기) is kimchi made from chunky cubes of Korean radish instead of cabbage. It is quicker to make than cabbage kimchi and stays crunchy and juicy, with a sweet, peppery bite. Made all over Korea, it is the classic partner to rich soups and noodles. Traditional versions are seasoned with fish sauce and salted shrimp; here soy sauce and a little grated pear give the same savoury-sweet depth, keeping it vegan. Ready to eat after a day or two of fermenting. Chef's tip: rub in the chilli flakes on their own first, before the wet seasonings. The red then clings to every cube, and the radish keeps its crunch.

40 minBasics

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Kongnamul muchim

Kongnamul muchim (콩나물무침) is one of the simplest and most common banchan, the small side dishes served with every Korean meal across the country. Soybean sprouts are steamed in a little salted water until tender but still crunchy, then tossed with garlic, sesame oil and spring onion. The nutty, clean flavour goes with almost anything. For a spicy version, add a teaspoon of chilli flakes when you season it. Chef's tip: decide at the start whether the lid is on or off, and don't change your mind while they cook. Lifting it halfway is what gives sprouts a raw, beany smell.

15 minSides

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Goes well with gochugaru