Gochujang is a thick, glossy, deep-red Korean fermented chilli paste built from chilli powder (gochugaru), glutinous-rice starch, fermented-soybean meju powder and salt, then aged for months. Despite its colour it is sweet, savoury and deeply umami first, with a rounded, building heat and a funky fermented backbone — the soul of bibimbap, tteokbokki, ssamjang dipping paste and countless marinades, glazes and stews.