Ssamjang is the sauce used for Korean wraps. It’s pungent, and a little goes a long way. Put the doenjang, gochujang, corn syrup and sesame oil into a small pan and place it over a low flame.

The brand doesn’t just make gochujang, though. Potluck also makes a delicious ssamjang, a barbecue-style sauce that doesn’t need to be cooked. It has a delicious fishy flavor to it and is ...

Highly anticipated KPOT Korean BBQ joins a growing list of Korean restaurants in the Des Moines metro. See what's on the ...

The meal is traditionally enjoyed by wrapping the meat in lettuce leaves and dipping it into ssamjang, a spicy chilli-soybean sauce made from doenjang and gochujang. It's often accompanied by ...

This is the zone for friends who are close enough to give a gift but don’t quite have all the lore to mine like a best friend, and family members who already have everything they need but require some ...

Chef Jeff Watson built a personal menu with Korean, Japanese and Chinese flavors at the newest restaurant from the Daniel del ...

In a small bowl, whisk the gochujang with the soy sauce, honey, toasted sesame oil, toasted sesame seeds and garlic. Set aside. Cook the noodles according to the packet instructions. About 30 ...

Spicy Korean gochujang meets creamy pumpkin in this quick and easy fall pasta. Craig has both a culinary education and professional training from his time in restaurants. He is an avid reader of ...

Cover with cling film or leave in a sealed food container in the fridge overnight. Mix all of the ssamjang ingredients together in a ramekin or small bowl. Preheat a griddle or frying pan over a ...

If using wood or bamboo skewers, soak in water at least 10 minutes. In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces.