Does gochujang and tomato sauce go well together?

Hi! I just had a very… “unique” idea, lol. Since ratatouille is, at its core, summer vegetables like yellow squash, zucchini, eggplant, fresh tomatoes, etc. that’s placed over tomato sauce and then baked with a lid to make the veggies tender… could it be possible to up my ratatouille game by using Korean ingredients? Or do you think the mixture of tomato sauce and gochujang would be a bit too conflicting? For reference, I usually make my own sauce by mixing garden fresh grape tomatoes and canned San Marzano tomatoes, so it tastes a bit more like fresh tomatoes than the usual jarred stuff. I’d love to hear everyone’s opinions on this!