bibigoGochujang Sauce, Hot and Sweet Flavor, Perfectly Blended Flavors, Pantry and Party Must-Have, 11.5-oz

Has the right balance of heat, smoke and sweet. Goes well on so many things! The squeeze top allows precision in placement too.Try a few drops on deviled eggs, pimento cheese on crackers, in any Asian recipe, and of course anywhere else you might use Sriracha. (I personally don't think this stuff is quite as fiery as Sriracha and has a more complex flavor)

Sooo delicious

Gochujang Sauce is a perfect blend of hot and sweet flavors that adds a delicious kick to any dish. The sauce has a great balance—not overly spicy but with just enough heat to add some depth. It works well as a marinade, dip, or stir-fry sauce, bringing a touch of Korean flavor to everyday meals. The consistency is smooth and easy to use. A versatile condiment that enhances everything from chicken to veggies!

*Update*So I’ve been using this sauce for a few years now. It’s always stocked alongside Tabasco, Tapatio, Sriracha, and Truff. These 5 of my favorite hot sauces all have their own delicious uses. Such as Gochujang sauce as a dip for some fries and chicken nuggets and it’s so good! McD’s should add it to their dipping sauce collection for us who crave hot taste! Love it! Just had it last night and thought I’d share.——Gochujang sauce!! I love gochujang to begin with and a bunch of dishes that are made with gochujang. So gochujang sauce is definitely worth a shot. I see gochujang-related stuff quite often these days. So I tried it.First on steak. Awesome! It's got that hot kick to it. It's a great addition (or alternative) to A1, barbecue, and chimichurri. As some others have noted, it's a little on the sweet side, which I like and don't like depending my mood. Sometimes I like it and sometimes I think it's too sweet. I guess I prefer different types of flavors on different days. ha ha. Which is also the reason why I'm saying "in addition" to all other sauces for steak. I feel like A1 sometimes and I prefer chimichurri some other times. So for steaks, it's definitely a great addition to my sauce selections.Secondly on chicken. For chicken, I first tried glazing it on while cooking. Mmm.. that was good. Decent amount of hotness and sweetness. Just be careful not to burn it as it's got good amount of sweetness that could burn similar to barbecue sauces. The result is savory for sure similar to barbecue glaze but different.As for dipping, it's a savior. it will save any "failed" chicken. Ha ha! Such as chicken breast that cooked too dry, or chicken that didn't turn out too good... just dip it in here and it will make it yummy! So it's become my go-to sauce for all chickens that are desperate for some good flavor. It's a chicken's savior! When I tried to make ginger teriyaki chicken and it turned out a little dry and the taste wasn't exactly what I intended, I still got to enjoy it dipping in this sauce.

This is a really nice sweet hot sauce with a lot of flavor. I have been using it on a lot of different stuff since getting it and really love it. It works well on most sandwiches, on your morning eggs, as a burger topping and on steaks.Since it is a sweet sauce you need to be a bit more careful not to burn it so if you are cooking in a really hot pan you might want to put it in near the end. For a burger I usually cook one side, flip it and put the sauce on top while the other side cooks, then lay a nice slice of cheese on top. Makes for a really different tasting burger!By the way, when I say sweet I'm not talking super sweet. I would say this is less sweet than most BBQ sauces but a bit more sweet than ketchup.

As an American who doesn't have a local Asian market, I am not a connoisseur of Gochujang. To my American palate, this stuff is pretty good to add to all kinds of sauces, or to spread on chicken thighs to marinade and air fry them. It's a great balance of sweet and not-too-spicy.

I've become a big fan of gochujang since first experiencing it at Spoon restaurant in Berkeley. I used to leave near that restaurant, and would go to there in large party because the gochujang was so good (although the mung bean pancakes and dolsot bibimbap are also both 10/10). Their gochujang was hot like sriracha sauce, but with a second and equally-present flavor channel of fermentation, a slightly sour, beer-like flavor. If Spoon would only sell that stuff at retail, I am sure that they would dominate the gochujang market. Sadly, I have difficulty even getting them to give me a little to-go cup of it.Since then, I have ordered at least three different kinds of gochujang on Amazon. The first, best, and most expensive was Wholly Gochujang. It's not quite as good as Spoon's but definitely in the same ballpark. Same texture, sour/fermented flavor was pretty strong.The second best was Chun Jung One, which has a still-weaker fermented flavor, but still good, and adequate texture, or half the price of Wholly Gochujang.This bibigo gochujang is sufficiently different that it seems like it shouldn't have the same word as the Spoon sauce. It is, I suppose, a decent sauce. But it's very different, and kind of ordinary in comparison. Number one, it is sweeter. It tasted almost like a sweet-sour sauce that's been mixed with hot sauce. It is also a thinner, to the point of being runny if it is not in a refrigerator. The tangy fermented flavor is mostly absent. I do like the packaging, since I would prefer to just escort gochujang on my tacos or whatever rather than using a spoon (the other two kinds above both come in tubs/jars). But it's not worth sacrificing the flavor.I will finish this sauce, it's not awful, but I think I'm going to go back to spending money on Wholly Gochujang.