Gochujang - from thick paste to sauce?

You can make ssamjang which uses gochujang and doenjang and other flavorings for a nice dipping sauce. Ssam means wrapped and usually means lettuce wraps.

I like the ssamjang from this recipe. http://projects.washingtonpost.com/recipes/2009/01/07/korean-style-pork-belly-wrap/

Here's a recipe for a sauce to be served with Bibimbab that I've used and enjoyed:
http://fatfreevegan.com/blog/2010/04/21/bibimbab-korean-rice-and-vegetables/.

You want to make a gochujang sauce for dipping? I would just thin it with some water and/or oil.

This is my own recipe for a Korean style marinade http://www.food52.com/recipes/13423_mysteries_of_korea_town_kalbi_style_flank_steak
Also I've been testing recipes for a friend and you can use the gochujang in a quick, as opposed to a long fermented kimchi. She also sent me some korean hot pepper, gochugaru, which I refer to as Korean meth.