By clicking "submit", you’re consenting to our email newsletter with cooking content and information on products. This is our meatless take on that mythical sauce. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Browse our selection of recipes from top chefs, cooks and food writers who have joined us on Woman's Hour... Download this interview, or subscribe to the Cook the Perfect...downloads, Browse over 13,000 recipes on the BBC Food website, View Artichoke salad with lemon and fennel, Beetroot leaf rolls with buckwheat and mushrooms, View Beetroot leaf rolls with buckwheat and mushrooms, Brussels Sprouts with Caramelised Garlic and Lemon Peel and Root Mash, View Brussels Sprouts with Caramelised Garlic and Lemon Peel and Root Mash, Buttered Freekeh with Chickpeas, Green Olives, Currants & Pistachios, View Buttered Freekeh with Chickpeas, Green Olives, Currants & Pistachios, Charred Whole Halloumi, Nectarine And Glystrida Salad, View Charred Whole Halloumi, Nectarine And Glystrida Salad, View Chickpea, Carrot & Coriander Falafels, Ligurian Farinata with Red Onion and Lots of Black Pepper, View Ligurian Farinata with Red Onion and Lots of Black Pepper, Pasta with Gorgonzola, walnuts, rosemary and chocolate, View Pasta with Gorgonzola, walnuts, rosemary and chocolate, Queso-less Quesadilla with an apple chutney, View Queso-less Quesadilla with an apple chutney, Ricotta Stuffed Aubergines in Tomato Sauce, View Ricotta Stuffed Aubergines in Tomato Sauce, Tortillas with Toasted Black Beans and Jalapeno Hummus, View Tortillas with Toasted Black Beans and Jalapeno Hummus. However, it keeps for 2 years or more in the fridge, so investing in one jar and keeping it on hand just for these two (very delicious, if I do say so myself) recipes, should serve you just fine. 10 min. Cook for 7 minutes, stirring occasionally. Stir in the mushrooms and cook until brown and juicy, about 10 minutes. Be generous, as you can always simmer the sauce longer to thicken it back up. Serve noodles with ragu and top with cilantro and fried onions, if desired. 12 min. When buying gochujang it’s important to know that it can vary in spice level—so if you’re wary of spice, or like things super hot, you may want to choose one specifically labeled as “mild” or “extra spicy.” If spice isn’t your thing in general, and you’d rather opt for no spice at all, you can actually swap the gochujang out for tomato paste—just use half the amount called for in the recipe. In combination with the super savory, aromatic sautéed mushrooms (shiitake are my preference, but they can be hard to find and expensive, so feel free to swap them out with portobello or button mushrooms), these thick pastes both add hefty spice and richness to the finished ragù. AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.deRepresented by Mengting Gao & Verena HubertzKitchen Stories is supported by product placement. Add chili flakes, gochujang, black bean paste, and soy sauce to a bowl.