When we first started using gochujang we purchased from a local grocery store (US) and didn't pay any attention to the fact it was made in China. When we read, and started making recipes from, Joanne Lee Molinaro's book Korean Vegan, did we learn about the Korean made gochujang and her preference for it. So we bought it and WOW what a difference. It was a game changer for sure. The flavor profile is much more complex, earthy, and flavorsome. We found the Kisoondo gochujang on Amazon but they have been out so I ordered direct from Gochujar. Order processing was fast and the note that came with it from Daniel and team was the best part and made my day (I kept the note). I can't say enough things about Kisoondo quality and Korean gochujang overall - the best! We make a gochujang marinade on repeat for gochujang tofu with pan fried green onions, nuts, and rice - it's my Happy Meal.