I love this food so much. It's the one Korean food I truly get an otherwise insatiable craving for on occasion.
Also, while I typically can't stand recipe pre-roll, this felt like something different, something kind of beautiful.
So weird to see this on the front page, as I was about to make it. Anyway, most of the recipes I've seen (including from Maangchi) are not with gochujang, just gochugaru, the hot pepper flakes. It's a different taste, since the paste is fermented, a bit like a spicy miso. Either way, I recommend it. The spicyness works well and the overall taste is quite unique.
My personal favorite is spicy pork- basically, pork dry-marinated in a gochujang paste, then fried. The sauce it makes improves the rice a lot.
I think it's called dwaejigogi?