foodnetwork.com for a Ming Tsai recipe for Grilled Marinated Hanger Steak Bulgogi-Style.

I don't use as much oil as he does in the marinade, but wow, is this tasty.

I've also cooked it on the stove top in a cast-iron pan as well as on the grill.

We put a couple spoonfuls of gochujang into chicken soup or any other soup that is feeling bland.

I usually use it as part of a marinade for grilled pork or baked "BBQ" tofu, but it also gives a nice kick to Coke-braised pork in the crockpot.

We use it all the time as a base for any sort of stir-fry. Combine a nice big spoonful with a little sesame oil, soy sauce, rice vinegar, some toasted sesame seeds, and some marmalade (yup!). Stir-fry meat, vegetables, etc and stir in the sauce towards the end.

@shotgunadventures - great idea re: chicken soup. I usually use sriracha, but gochujang would be perfect!

use it anywhere you'd use miso, except, hey, it's spicy, and if I remember right, not as salty.
Make a glaze from equal parts gojuchang and mirin, some sesame oil and sugar to taste, use it to baste grilled chicken, pork, winter squash, tofu...

you can also make duk bok ki (sorry koreans, if that is spelled way wrong)...gochujang is one of the bases for the sauce of these spicy fried rice cakes, which is a common street snack. get some rice cakes and add a sauce of gochujang and some sugar, and stirfry w/ onions and fish cake!

or make tak dori tang- chicken stew! you can just google these and you'll probably find tons of recipes!

http://www.maangchi.com/recipe/ddukbokkie
http://korean-cuisine.blogspot.com/2010/06/chicken-with-potatoes-dakdoritang.html

hope this helps :)

I use it in this awesome soba noodle dish from smitten kitchen.

Mix with mayo for a great new dip!!

I use it straight as a dip for raw vegetables. Great with cucumbers.

I also make kimchi fried rice with it.

Thanks, Foodlovah. I'll be making those noodles!

Use it as pizza sauce or as a spread for grilled cheese.

I'd thin it out with some water, vinegar, or oil and toss it with vegetables and roast. It'd be an unexpected marinade and make vegetables - carrots, potatoes, parsnips, yams - taste so good!

http://www.saveur.com/article/Recipes/Korean-Fried-Chicken -- these are amazing! I basically use it like sriracha. It adds great flavor to dressings, dips, and vegetables.

Bulgogi!

I love the www.maangchi.com for Korean recipes. Also, it seems Michael at Herbivoracious uses Korean red pepper a lot. Maybe you could look there for ideas. Good luck!

I use it to marinate my meats for a great spicy dish
I made this korean dish with chicken, potatoes and carrots.
http://mdcooksfor2.blogspot.com/2012/05/korean-spicy-braised-chicken-dak.html

It's so versatile! You can make soups with it. I always add a dollop to stir-fries to give it that rounded sweet and spicy taste.

Make a marinade for meats (chicken, pork, beef, fish) or tofu. Add it as a condiment to burgers or Korean-inspired tacos. And yes, you can totally use it as a dip with cucumbers, carrots, peppers or lettuce.

At a restaurant where I used to work, gochujang was the star of an otherwise French-influenced salad which I ate EVERY SINGLE DAY, it was so good. It had 4 components: sautéed green beans and shallots, wheatberries, arugula/baby greens, and chicken. The salad's amazing punch came from the chicken: chunks of poached breast tossed in gochujang that had been thinned with a little olive oil! The whole salad got a drizzle of a simple vinaigrette. My point here is that you don't have to feel limited to "Asian" applications with gochujang. :)

You can make bibimmyun, a spicy cold noodle dish. http://www.maangchi.com/recipe/naengmyeon

Gochujang also stays good in the fridge for a really long time. Just keep it around!