You'll find Gochu Jang (fermented chile paste) in every pantry in Korea. If you’ve ordered bibimbop at a Korean restaurant, you’d recognize it as the red paste served on the side that you mix into your bowl. It’s a savory and spicy spread beefed up with big notes of umami and it’s used in everything: sauces, marinades, dips, barbeques, condiments.
Original: Balanced heat with a complex, long finish. Use instead of tomato paste in your sauces, soups and marinades.
Sesame: Rich and creamy, the best paste for using in dips and cold noodle salads.
Garlic: The traditional sauce for bibimbop. Great with all types of meats, fish, dips and stir-fry.