In a previous post, I wrote about Lee Kum Kee’s Minced Garlic. While that is my most commonly used ingredient when I cook, Gochujang Paste is a close second.
Gochujang is Korean ingredient, but it can go well with almost any Asian cuisine. I am not quite sure what is in Gochujang, but the taste is spicy with a bit of sweetness. Gochujang is most commonly used when making bibimbap, but it also goes great in kimchee fried rice and plenty of other dishes.
Gochujang is typically a thicker type of paste, as opposed to a sauce; this can make it difficult to cook with in certain dishes that work better with a liquid sauce. However, combining Gochujang with an oil, mainly sesame oil, often works out great.
The picture above is the Gochujang sauce that I most typically use, and it is anywhere from $5-10 for the box. It lasts for a long time though, so it is a great thing that you can keep around for whenever you cook. If you are a fan of spicy food, Korean food, or both, Gochujang is a must to make it taste authentic!
Gochujang Recommendation Rating: 3
1: Something worth checking out if you have time
2: Something that is a hit for some people, but not a must for everyone
3: Something worth prioritizing if interested
4: Something worth making time to check out
5: An absolute home run, worth going out of your way for
Ro's Recz 
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