We would say that this Korean condiment is a pantry (or fridge, once opened) staple. Gochujang is similar to Miso paste in that it's a fermented paste high in umami, but where Miso can be subtle and aromatic, Gochujang is smokey, vibrant and incredibly funky. 

Gochujang is a thick paste made from fermented glutenous rice, soybeans, Gochugaru (Korean chilli flake) and salt. The fermenting process takes several years (it pays to be patient) and the result is a vibrant crimson paste, laden with smokey, funky, umami rich flavours that dance around the palate. It can be quite spicy - this brand isn't particularly spicy - so less is more (you can always add but it's hard to take away!). Use it to pump up your marinades, deepen stews, soups and braises, or brighten dressings.