Gochujang paste is a savory, sweet, and spicy fermented condiment that is popular in Korean cooking. It is a thick and spicy-sweet crimson paste made from red chili pepper flakes, glutinous rice, fermented soybeans, and salt. Traditionally, it is fermented over years in an earthenware pot kept outdoors, during which time the starches in the glutinous rice are converted to sugars, giving the condiment its underlying sweetness. Gochujang is used in various dishes such as bibimbap, tteokbokki, salads, stews, and as a base for making other condiments such as chogochujang and ssamjang. Chogochujang is a variant of gochujang made by adding vinegar and other seasonings, such as sugar and sesame seeds, and it is usually used as a sauce for hoe and hoedeopbap. Similarly, ssamjang is a mixture of mainly gochujang and doenjang, with chopped onions and other spicy seasonings, and it is popular with sangchussam. Gochujang is very concentrated, so it is typically used to add depth to dishes in collaboration with other ingredients, rather than as a standalone condiment. Gochujang paste can be found in the condiments aisle of any Korean market, on Amazon, and at most well-stocked supermarkets.