A staple of Korean food, red pepper paste (or gochujang) is a condiment made from fermented soy beans, red chili pepper powder, glutinous rice, and sometimes garlic and onion. It is dark red in color ...

If you could peek inside every Korean person's kitchen, you'd likely find a tub of gochujang sitting in their fridge. Along with ganjang (soy sauce) and doenjang (fermented soybean paste), this thick ...

Whenever Euny Hong’s mother flies Korean Air, she asks for an extra tube of gochujang, the crimson fermented chile paste, for her in-flight bibimbap. Later, at restaurants, she’ll take the tube out of ...

Wheat Flour, Topokki Seasoning (Raw Sugar, Corn, Roasted Onion Powder, Garlic Powder, Red Pepper Powder), Palm Oil, Starch Syrup, Red Pepper Paste, Monohydrate Dextrose, Refined Salt, Ammonium ...

You can find bulgur in well-stocked supermarkets and natural foods stores. Middle Eastern markets have more varieties, often labeled by numbers: Bulgur No. 1 is finely ground, No. 2 is medium or ...

It’s red, funky and packs a punch of so much flavour that you’ll want to dig a spoon into it and have a few mouthfuls, just as it is. But try to keep some to add to all sorts of dishes. Tony Jackman’s ...

1. Combine the bulgur and one-half teaspoon salt in a medium bowl. Pour the hot water over the bulgur, cover and set aside until the water is absorbed and the bulgur is tender but still slightly chewy ...