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This is a bean paste, like Miso, but it's called "sweet", not because sugar has been stirred in, but because unlike Miso, it's not fermented. The "sweet" here means not tangy. That being said, some versions actually do add a sweetener to it for use in desserts.
It's made from red adzuki beans that are boiled, drained, then puréed.
It can be used to make Sesame Seed Balls, as a filling for pancakes and dumplings, etc.
Cooking Tips
To make your own: simmer 2/3 cup dried red adzuki beans in water until tender, about 1 1/2 hours. Drain, and purée either in a food blender or processor. Meanwhile, heat 1/4 cup of oil on medium-low in a frying pan. Turn the bean mixture into the frying pan and fry for a few minutes -- the idea is not that you are so much frying them, as drying the water out so that they will form a good paste. Cool and use. You can store in a sealed container in the fridge for up to 1 week.
To make the actual "sweet" version, add 1/2 cup of sugar while the beans in the food processor.
Language Notes
Called "gochujang" in Korean.
Also called:  Red Bean Paste
Red Bean Sauce
Red Sweet Bean Paste Süßer roter Bohnenpaste (German)
Other entries for Pastes
Adjika, Cenovis, Hummos, Miso Pastes, Pastes, Pipián Paste, Sweet Red Bean Paste, Tauco, Umeboshi Paste
Other entries for Condiments
Liebig's Extract of Meat, Mayonnaise, Relish, Sauces, Spreads, Tracklements, Vinegar, Wasabi
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