Gochujang is often called the “red heart” of Korean cooking – a deep, fermented chilli paste that brings heat, sweetness, saltiness and umami to one spoonful. From bibimbap and tteokbokki to stews, fried chicken and cold noodles, it quietly holds Korean dishes together, and is now turning up on tables from New Malden to kitchens across London.

EAT From Pojangmacha to a Korean Way of Drinking As Korean restaurants continue to flourish across London, you may have noticed a growing number of venues with the word 'Pocha' in their name. But what does 'Pocha' actually mean? 'Pocha' is a shortened form of 'Pojangmacha', a uniquely Korean term that evokes street food, casual drinking, and a particular kind of emotional atmosphere. Pojangmacha on the street in South Korea © earth to editoria The word Pojangmacha originall