This is a savoury red chilli paste, it is used to make ‘Bibimbap’ and ‘Tteokbokki’. Gochujang can also be used to flavour stews, spice up stir fry’s, and marinate meats.
Ssamjang (Korean: 쌈장) is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans (doenjang), red chilli paste (gochujang), sesame oil, onion, garlic, green onions, and optionally brown sugar.