Move over, Sriracha—there’s another must-have Asian sauce in town. It’s called gochujang, and until I tasted this brick-red paste, I didn’t know I needed it. Now I do, and I suggest that you do, too. Gochujang is a Korean condiment, and it’s a flavor bomb. It’s a sludgy, sticky, spicy paste made from chile peppers, glutinous (sticky) rice, and fermented soybeans. It’s sweet, smoky, salty, and a tad funky, thanks to the fermented soybeans. A little dab goes a long way, adding umami-rich flavor and fireworks to sauces, marinades, soups, and stews. The first time I tasted gochujang, it was in a thick sauce drizzled over shredded pork in lettuce wraps. Since then, I’ve spooned gochujang into marinades and sauces for chicken, meat, tofu, and roasted vegetables. Like other spicy chile condiments, gochujang is potent. It’s meant to provide a boost of flavor, not to be served straight up (but …