Gochujang zucchini

Gochujang jjigae is packed with robust flavor. This popular Korean stew is made with summer zucchini (or squash) and pork. It's on the spicy side but not overly so.

15 delicious recipes that you can make with gochujang! The red thick paste is deeply savory, peppery, pungent, slightly sweet and spicy!

Ann Taylor Pitman's Soba and Zucchini Salad with Gochujang Dressing recipe pairs tender soba and zoodles with a spicy gochujang dressing perfect for a summer lunch.

This preparation of vegetables (or rather fruits, since zucchini are technically fruits) is near and dear to my heart because it was the first time in my career that I saw a recipe of mine go viral. People cooked this; even more, they started riffing on the base vegetable, which made me so happy. Originally published in the New York Times using eggplant, this recipe stars zucchini that tastes best just barely cooked, perhaps with a little char, but mostly still raw and crunchy inside. The…

Gochujang Zucchini! This roasted zucchini with a spicy and sweet gochujang glaze is my new favorite way to cook zucchini. Give your home-cooked zucchini a special taste with this recipe. Gochujang is a Korean red chili paste and it really goes perfectly with a pan-roasted garden zucchini. Your Gochujang Zucchini over white rice or noodles for a delicious Asian copy meal.

This roasted zucchini with a spicy and sweet gochujang glaze is my new favorite way to cook zucchini. You can serve it with so many things!

You won't believe how delicious this Korean Zucchini Side Dish is! Spicy and yummy awesome banchan to accompany your next Korean meal! #banchan #zucchini #koreansidedish #koreanzucchini

This fiery Gochujang and Garlic aubergine/eggplant is a 30 minute recipe! It's great for spice lovers and perfect served with rice or noodles.

Loosely inspired by the Korean banchan gaji bokkeum (stir-fried eggplant), this recipe keeps the eggplant in large pieces and sears it over high heat, yielding beautifully cooked flesh and still-violet skin. Though gaji bokkeum is traditionally soy sauce-based, my mother uses gochujang, the fermented Korean chile paste, for added sweetness and heat. The result is divine: As the sticky red sauce clings to the fried eggplant spears, it caramelizes in the heat of the pan and provides a glossy…

Crave-worthy gochujang noodles made with a luscious savory, spicy and salty Korean noodle sauce. This dish is easy to make, has punchy heat, and is very versatile. An interesting yet practical side dish!