The only other though: what do you think of making kimchi but use chipotle instead of the korean chili? Might be interesting.
If you have a market near you that sells gochugaru (the flakes) they should also have good gochujang. I'm betting most Koreans no longer ferment their own gochujang these days, even though I think most people do still make their own kimchi--using the commercially prepared paste. I have a few Korean cookbooks and they seem to consider commercially prepared gochujang to be a completely acceptable--in fact--essential-- ingredient.