I've used it as a base for salad dressing with good results, something in it acts as a binding agent -though I am not sure what.
Also if you mix it with doenjang and some garlic/onions etc you can make your own saamjang - which is great, but pretty traditionally Korean.
I'm a huge fan of creating your own Gochujang with Doenjang and chilis, it has more tingle - I've used this more 'active' paste as a starter for various fermented preparations with mixed results, but the possibility is there. I even used it to start a bread dough.
