Gochujang is a fermented Korean condiment made with red chili, glutinous rice, fermented soybeans and salt. The mixture is used in some popular Korean dishes including bulgogi, and bibimbap as well as a variety of stews.
Other uses for Gochujang include using as a marinade, as a condiment with rice, or use as a dip with fresh vegetables. To use as a dip you can thin the paste with a little sesame oil or even water. Alternately, add about a tablespoon (or 2 to taste) to a 1/2 cup mayonnaise for a tasty little dip.
If you need a substitute for Gochujang:
As is the case with many specialty ingredients there is no real good replacement for gochujang's unique flavor but there are a few alternatives that will do in a pinch.
Haechandle Brand: Wheat flour, corn syrup, water, hot pepper powder, salt, wheat, cooking rice wine, malt, defatted soybean powder.
Serving size = 1 tablespoon: 35 calories, 4g sugars, 1g fiber, 1g protein, 510mg sodium, 0g fat, 0g cholesterol, 9g carb.
Gochujang may be hard to find locally unless you have a store that caters to Korean clientele. It can however be found online at Amazon.com. Gochujang Hot Pepper Paste We purchased ours from a Korean grocery store and there were many brands and sizes. We purchased this 1.1lb tub of Haechandle brand for about $3.99. This (and other brands) come packed in this handy plastic tub with a resealable lid.