Gochujang has been made in Korea since hot peppers were introduced into Korea from Japan in the middle of the Joseon Dynasty (1392-1910).  It is said that while traveling, the King of the Joseon Dynasty stopped for a meal at a farmer's house.  The farmer served him barley and rice mixed with Gochujang and the King enjoyed it so much he ordered the farmer to supply Gochujang to the court regularly¹. 

From that point, Gochujang quickly became an indispensable ingredient in Korean cooking and can now be found in every Korean kitchen - as you would find ketchup in the United States.  Made with a specially aged soy bean base, then mixed with chili pepper paste for just the right amount of spice, this flavor is a unique mix of savory, spicy, and sweet.   

Finally here in the mainstream U.S. marketplace, Go Chu Jang can be used in many ways: as a dip, a marinade, a condiment, in a salad dressing or as a cooking sauce.  It will also give American staples such as burgers, spaghetti, and meatloaf a kick.  Try it any way you like it...this versatile sauce truly "Goes with Everything". 

^{1 "The Secret is the Caring Heart. Yi Gi-nam. The Gochujang Grandma of Sunchang."}