Re: Does anybody use kochujang in their kimchi?

Kochujang is not really used for kimchi as it is a much less concentrated concoction of red pepper than flakes are, so it is less economical as a seasoning. Also, it contains fermented soybean powder which makes it oily, so it does not stick well to cabbage or other vegetables used for kimchi.

Geotjeori or 겉절이 refers to vegetables that are pickled right before eating. This dish also uses red pepper flakes as gochujang is not really great for pickling.