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.

Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.

If you want to ensure that your Korean barbecue always tastes perfect, then ensure you capture the right flavors in these two ...

Sauces have a way of capturing the heart of a culture’s cuisine. The right combination of spices, herbs, and textures can ...

Top chefs discussed Korea's jang culture at a recent conference in Seoul, highlighting its culinary significance.

Here we have a 10-minute “carbonara” fried rice, tomato and prawn risotto (with a tip for nailing the texture) and a ...

This is a great go-to cheese sauce recipe; you can use different cheeses if you like but the blue cheese is great with steak, chicken wings or cauliflower. It’s also a fantastic addition to a ...

Lee says the bulgogi burger has become a hit, pairing that short rib-blend patty with ssamjang aioli, pickled red onions, ...

tender Korean rice cakes with a spicy sauce of sweet Italian sausage, fennel seeds, crushed red pepper flakes, gochujang, ssamjang, and kimchi. A caramelized, bubbly, stringy provolone topping ...

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 ...