Confession time: I’m a little bit addicted to gochujang. Hands down, it’s one of my most-loved – and most-used – pantry essentials. But what exactly is it? If you’re not familiar with it, gochujang is a Korean condiment, and is a thick paste made from red chillies (well, actually a type of dried chilli flakes called gochugaru), glutinous rice, salt and fermented soybeans, and has a gorgeous, bold crimson colour. Oh, and it’s deeply, deeply delicious.

Once opened, keep your little red pot of wonder in the fridge. As it contains fermented ingredients (a bit like kimchi, in that sense), it typically has a long shelflife, but do check the packaging for a use-by date and be sure to finish it before then. If there tends to be a long time between uses, you might like to tightly wrap it in some clingfilm to help prevent it drying out. If you can’t find a date on the box, try and use the paste within three months of opening, provided it is kept refrigerated.