I found the recipe for tonight's dish on lifestylefood.com.au an Australian pay-TV food channel; sadly the link is now broken so I can't share the recipe here.
If you don't already know, Gochujang is a fermented spicy red chilli paste used widely in Korean cooking as a marinade for meat as well as in stews and as a base for condiments. In fact it's a fundamental ingredient in Korean cuisine. As well as adding heat, it can also bring a sweet and smoky depth to savoury dishes.
Definitely not one for the kids (I made them something different) the gochujang worked well with my half side of salmon which I served with green beans and mushrooms. Now I just need to work out what to do with the rest of the tub of chilli paste.