Kimchi paste and gochujang are both fermented chili pastes that are commonly used in Korean cuisine. While they share some similarities, there're also some important dissimilarities between the two. Gochujang is made with red chili peppers, glutinous rice, fermented soybeans, and salt. It is typically milder than kimchi paste and has a sweeter flavor. Kimchi paste, on the other hand, is made with cabbage, radishes, green onions, garlic, ginger, and red chili peppers. It is usually quite spicy and has a much more intense flavor than gochujang. So, while kimchi paste and gochujang both have their place in Korean cuisine, they are not interchangeable. When cooking with either of these ingredients, be sure to use the one that best suits your dish.