Ha! I spelled it wrong, should be gochujang, it's a fermented pepper paste in the simplest terms. Koreans put that shtuf on everything. It's potent and a bit savory with an umami flavor. If you go somewhere like H-mart or Zion Market they'll have an entire aisle dedicated to it. Usually sold in 1 to 5 gallon pails. You can find it in smaller quantities which is how we buy it. Essential for making kimchi, a fermented napa cabbage w/korean radishes. Try it, you'll like it.
I've got gochujang, just wondering how you used it with the bok choy...
Gotcha!
