Korea’s fermented chilli paste, gochujang, is gaining popularity in UK kitchens as a versatile way to add umami, heat and depth to meals. It can be used as a marinade, a base for sauces, or stirred into fried rice, making it a staple for adventurous home cooks.
According to Mintel, 47 per cent of British Gen Z are exploring emerging cuisines like Korean, showing how traditional ingredients such as gochujang are becoming essential for flavour experimentation and elevating midweek meals.