Gochujang is a popular Korean condiment made from glutinous rice powder mixed with both powdered, fermented soybeans and red peppers. It is used in various Korean stews & soups and also used to marinade meat. It can also be eaten as a dip when eating vegetables, similar to the way dwenjang is used as a dipping sauce. It is widely included in ssam (vegetable leaf wrap) while eating sushi as well as to wrap galbi, bulgogi, or samgyupsal. Gochujang is thick in composition and consuming this chili pepper paste alone can get quite hot & spicy in taste.

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