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.

Combine the water, soy sauce, vinegar and sugar in a saucepan ... While the chicken is cooking, pop all the ingredients for the ssamjang into a food processor and blitz until smooth.

Sundae, a steamed Korean blood sausage filled with meat ... while in Gyeongsang Province, ssamjang sauce is the typical choice.

This week’s recipe works beautifully as a light fresh lunch or supper and comes together in about thirty minutes. Perfect for a day after the main Christmas festivities when everyone is craving ...

Korean barbecue is traditionally all about the meat, but with these recipes, you’ll learn how to get all the same flavor and ...