Gochujang (pronounced go-choo-jahng) is a popular and versatile Korean fermented chilli paste. It is a staple condiment in Korean cuisine and is known for its spicy, sweet, and umami flavours. Gochujang paste is made from red chilli peppers, glutinous rice, fermented soybeans, and salt. 

Gochujang has a rich, complex flavour with a combination of spiciness, sweetness, and savoury umami. It also has a slightly tangy and earthy undertone due to the fermentation process. It adds a pleasant kick to dishes without being overwhelmingly hot.

Here is what it can be used:

• Marinades: Gochujang is a fantastic ingredient for marinades, especially for grilled meats like bulgogi (Korean marinated beef) and chicken. It adds flavour, spiciness, and a slightly sweet glaze.
• Sauces: Gochujang can be used as a base for various sauces, such as bibimbap sauce, dipping sauces for Korean BBQ, and dressings for salads. When combined with other ingredients like soy sauce, sesame oil, and vinegar, it creates a well-balanced sauce.
• Stews and Soups: It's a key ingredient in Korean stews and soups like kimchi jjigae and tteokbokki (spicy rice cakes). Gochujang adds depth and spiciness to the broth.
• Side Dishes: Gochujang can be used to make side dishes like kongjang (sweet soybean side dish) and spicy cucumber salad. It can also be used to make pickles and vegetable dishes.
• Rice Dishes: Gochujang is a common addition to rice dishes like bibimbap and kimbap. It's used to season the rice and provide a spicy kick.
• Noodles: Gochujang can be used in noodle dishes, such as jjajangmyeon, a Korean black bean sauce noodle dish, and bibim guksu, a spicy mixed noodle dish.
• Fried Chicken: Gochujang is a key ingredient in Korean fried chicken sauces. It's mixed with other ingredients like garlic and honey to create a sweet and spicy glaze.