Spicy and loaded with umami, gochujang is one of the foundations of Korean cooking, and it’s ideal for boosting dishes with punchy flavor in one stroke.
The fermented puree of soybeans, salt and chilies has an incredibly complex, pleasantly funky flavor that can transform even a store-bought rotisserie chicken into an exciting dish.
We pair the paste with several other core Korean ingredients in this recipe from our book “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight meals. Ginger, scallions, and sesame oil and seeds are mixed with gochujang, a bit of sugar and rice vinegar to dress a simple but hearty cabbage and chicken salad.
Once the dressing is made, the salad comes together in a flash. Just thinly slice the cabbage and shred the chicken — a standard bird usually yields about 3 cups, the amount called for in this recipe. A grated carrot adds pops of color and mild sweetness.