Gochujang

Gochujang paste has been a staple in Korean households for hundreds of years. It is a pungent, thick chili paste made from red chili pepper flakes, fermented soybeans, sticky rice, and salt. It is essentially another incredibly powerful umami agent commonly used in many Korean dishes.

Gochujang paste is a powerful umami flavour booster; it's as thick as tar and fiery in both color and taste. You can buy it at any Korean market or the Asian section in most grocery stores. It usually comes in a bright red plastic tub with chilli peppers all over the sticker.

Gochujang paste is extremely potent and similar to miso paste, should not be consumed on its own. According to Chicago's chef Bill Kim "It's too intense by itself for most people, even for Korean people," and is best consumed in its diluted sauce form.

Gochujang flavour is different from Sriracha, Sambal, or any other global red chilli powder-based sauces. It is unique and has its own distinct flavour. It can sure be spicy depending on the brand; it is also slightly sweet, a little salty, and has some rich meaty flavour from the fermented soybeans.

The short answer is no. They are not the same thing. Gochujang paste is the base for gochujang sauce, but the sauce needs a few other ingredients to "dilute" the aromatic paste. Gochujang paste turns into a sauce when it's mixed with vinegar, soy sauce, sesame oil, a sweetener, and some other ingredients you might want to add.