Is there a special secret to delicious Gochujang?

‌There is a restaurant I frequent that is always crowded with people,
and I am quite close with the owner.
Sometimes when I talk to him, he mentions that he learned his recipes
from another owner whose business became a massive success.
He says he learned almost every kind of recipe from that person,
but there is one thing he still hasn't learned:
Gochujang (red chili paste).
So, for the Gochujang, he always pays a high price to buy it in bulk
directly from that senior owner
to use in his cooking.
Listening to his story,
since many of the dishes he sells contain Gochujang,
he says the taste of the paste significantly dictates the flavor of the food.
I used to be a cook in the military for a while,
and although I'm not an expert, I love cooking and even have a certification,
but the world of culinary arts is truly profound.