Gochujang is a fermented red chili paste that is a staple in Korean cuisine. It is made with a combination of chili powder, glutinous rice, fermented soybeans, and salt, and has a unique flavor that is both spicy and slightly sweet.

Gochujang is a versatile ingredient that is used in many Korean dishes, including stews, soups, marinades, and dipping sauces. It is often combined with other ingredients such as garlic, ginger, and vinegar to create a flavorful sauce or seasoning.

The fermentation process gives gochujang its distinct flavor and aroma. Traditionally, it is made by mixing the ingredients and allowing them to ferment in clay pots for several months to develop a complex flavor profile. Gochujang has become increasingly popular outside of Korea in recent years and it is a must-have ingredient for those who enjoy spicy, savory flavors and want to explore Korean cuisine.