Gochujang is to Korean cuisine what miso is to Japanese cooking and sriracha to Thai food. This Gochujang lamb stew is an unusual but ingenious way to use it, even if I do say so myself. Gochujang is a glutinous paste made with chillies, glutinous rice and fermented soybeans, amongst other things. It’s sticky and needs some liquid to loosen … Continue reading Slow Cooker Gochujang Lamb Stew