Image via Aesookkim.com by Lindsey Huster Hop on an outbound Korean flight, and you may find yourself with one of the first tubes of in transit gochujang. The red pepper fermented paste can be now found on KLM Air Canada and Cathay Pacific flights with a course of bibimbap.   Even before this new contract, however, Gochujang has become condiment of  large (and small) proportions that’s gaining more attention. Gochujang-  a crimson paste composed of soybean, rice and red pepper- adds a unique blend of hot, sweet, salty and savory to a majority of Korean dishes. Healthy globs of this paste give many rice dishes a distinguishable rosy tint.   Gochujang is thought to have been introduced during the end of the Chosun Dynasty. With only a mere two hundred year history, this red pepper paste has expanded into a number of varieties (glutinous rice, barley, wheat, and red bean).   Distinguishable red Tupperware dress shelves (and sometimes aisles) of...