Fiery, deep red and packed with umami, the Korean chilli paste known as gochujang is a staple in the country's cuisine. Made with chillies, glutinous rice, fermented soybeans and salt, it has the ability to give a dish an instant hit of heat, depth and sweetness all at once.

This collection of gochujang recipes shows how easy it is to incorporate the paste into your cooking. It's fantastic when added to sauces for chicken, as in Scott Hallsworth's Miso-grilled hot wings or Judy Joo's Korean fried chicken. Niamh Shields folds it through mayonnaise to serve with her barbecued skirt steak, and it's an important element of Bibimbap – Korea's beloved rice bowl.

Sourcing a tub of gochujang often meant a trip to an Asian grocers, but more and more large supermarkets are stocking the paste as demand for its incredibly flavour rises. Best of all, it will keep in the fridge for months, so a single jar or tub will last you for a good while.

Remember to also take a look at our full collection of Korean recipes to get a fuller understanding of this incredibly rich cuisine.