Think of gochujang as similar to miso paste — a little goes a long way, but it’s also very versatile. Gochujang can be also used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews or soups.

The thick texture of gochujang means that it is a bit difficult to use straight up, so it is usually thinned out with a liquid of some sort. Also remember that if the gochujang contains sugar, searing or grilling meats marinated with it have a tendency to burn easily.