If you can not get Kochujang (gochujang) in your area you can make a substitute chilli/chile paste that, while it will not taste the same, can be used with acceptable results.
NOTE: This is not the Korean sauce (Ssamjang) that is served with lettuce wraps or Bibimbap. This recipe could be an ingredient for Ssamjang. For a Ssamjang recipe please click here.
soybean paste or miso (can be omitted if unavailable – but will change the taste)
finely ground red chile pepper
cloves pressed or minced garlic
Korean rice wine or a cooking wine
pure roasted sesame seed oil
water as needed
In a small bowl, mix all ingredients except the sesame oil, adding just enough water to form a thick paste.
Allow to sit at room temperature for at least one half hour.
Add sesame oil (and a little more water if needed), mix well and let sit another ten minutes.
Refrigerate until use.
After sitting, you may need to add a small amount of water to regain the paste consistency.