Last night I braised some pork cheeks for dinner and made Kieran Smith's Gochujang glaze for them (Gochujang, light soy sauce, honey, orange juice), then served this with crushed peanuts, sauteed pak choi and steamed rice: It occured to me just how incredible Gochujang is as an ingredient and how much I use it - i'd used it a couple of days earlier in a dressing for a cold noodle salad and always incorporate it into stir fried dishes. In fact I'm probably on my 3rd tub of it in about 6 months. It has a great depth of flavour but also gives instant body to sauces, dressings and glazes. Any other fans out there?? Or are there any other contenders for an ingredient as brilliant and versatile???