enveloping and melting with its perfectly balanced blend of sweet, salty and spicy taste. The secret of this sauce lies in its main ingredient: gochujang. This traditional Korean condiment is made ...

Heat oil in a pot to 170 degrees Celsius and fry the chicken until golden brown. For extra crispiness, fry the chicken pieces ...

Kimchi, a staple in Korean cuisine, adds a tangy and spicy element to noodles. Stir-fry the kimchi with garlic and chilli ...

There has been a rise in ‘swicy’ - sweet and spicy - flavours ... Crispy baked chicken wings with Korean barbecue and buffalo sauce This Korean sauce, includes gochujang paste which delivers ...

and a sweet, spicy and sticky sauce, it’s perfect for any weekend feast. Finally, for a fresh take on noodles, be sure to try Judy’s Korean spicy cold noodles with squid. Again leaning on the ...

fish sauce, and saeu-jeot (fermented, salted shrimp). Sugar and Korean pear, apple, or plum syrup are also added, though all ...

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

Tteokbokki, also spelt ddeokbokki (and many other variations), is a Korean dish of simmered rice ... which has lots of rice cakes swimming in a spicy sauce, sometimes with a few small pieces ...