Could someone tell me the differences between Korean fermented red pepper pastes?
Wang seems to make this one, which is very common
ther'es this one on wikipedia, which I see a lot but it isn't on Wang's website
and this one, which is the one I usually use
I also know there's the ones that come in red plastic tubs, and several other brands. I'm happy with the one I use but not speaking any Korean, I'm at a loss of what the different types are.