Gochujang is a very popular ingredient in Korean cuisine, providing a spicy and unique flavor to many classic dishes. It’s the perfect harmony of fermented soybean powder or flour, red chilies, sweet rice powder or flour, rice syrup, malt barley, salt, and water.
The key ingredient that gives gochujang its signature flavor and heat is the Korean red chili powder or gochugaru. When you make Korean dishes such as bibimbap or stir-fry, gochujang is a must-have ingredient. It has a distinct flavor and spiciness that some gochujang alternatives can’t replicate.
Though a frequent problem, as with many ingredients, always arises. What if you can’t find gochujang or want to experiment with different tastes? Luckily for you, there are some substitutes for gochujang out there that you can use instead, and I’ve listed them here.
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Best Substitutes for Gochujang
DIY Miso-Based Sauce
Let’s start off with a quick DIY Miso sauce. This sauce is a traditional Japanese ingredient made by fermenting soybeans, with a savory taste that’s quite similar to gochujang. To make a miso-based sauce, you’ll need:
- 1/4 cup of miso paste
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of honey
- 1 teaspoon of sesame oil
- 1/4 teaspoon of garlic powder
Simply mix all of the ingredients together until it’s smooth and properly combined. You can also adjust the amount of honey and garlic powder to your taste preference.
Doenjang
1 teaspoon of gochujang = 1 teaspoon of doenjang and thin it with water
Doenjang is another key ingredient in Korean cuisine that’s made by combining soybeans, salt, and water, then allowing the mixture to ferment for several months. This combination results in a savory and slightly sweet flavor that’s similar to miso.
This fermented soybean paste adds a perfect level of richness and composure to the overall flavor profile of any Korean dish. While doenjang is not as spicy as some other Korean condiments, it can still provide a rich and complex flavor to dishes.
It can also be used in marinades, soups, and stews and can even be used as a dipping sauce for vegetables or meat. In certain dishes where a spicy kick is not necessary, doenjang can act as a superb swap that will provide a unique and delicious flavor.
Ssamjang
1 teaspoon of gochujang = 1 teaspoon of ssamjang
Ssamjang is a thick Korean sauce made from a combination of doenjang (fermented soybean paste), garlic, sesame oil, and other ingredients. This sauce is typically used as a dipping sauce for Korean barbecue but can also be used as a marinade or in other dishes.
It’s a flavorful Korean condiment that can add a spicy and savory kick to many dishes, and with a distinct taste that comes from the combination of doenjang and other ingredients, it’ll make a great substitute.
Miso Paste
1 teaspoon of gochujang = 1 teaspoon of miso paste
Miso paste is a traditional Japanese ingredient made from fermented soybeans and has a savory taste similar to gochujang and doenjang. It’s widely used in Japanese cuisine but can also be used in Korean dishes as a condiment.
It’s also used in marinades, soups, and stews and can even be used as a dipping sauce for vegetables or meat. It also packs a unique flavor with a rich and unique complexity that can add a deep layer of flavor to any dish.
Sriracha
1 teaspoon of gochujang = 1 teaspoon of sriracha
Sriracha sauce can be a fantastic alternative for gochujang as it’s made from a blend of red chili peppers, vinegar, garlic, sugar, and salt, resulting in a spicy and slightly sweet taste. Although it’s used in Thai and Southeast Asian cuisine, it can also be used to deliver a unique flavor to many Korean dishes.
This sauce offers several ways to use it, such as a marinade, sauce, stir-fry ingredient, or dipping condiment. Its blend of spiciness and sweetness also creates a distinct flavor that can elevate the taste of many dishes and provide an alternative to traditional condiments.
Sambal Oelek
1 teaspoon of gochujang = 1 teaspoon of sambal oelek
Sambal Oelek is a popular Indonesian chili paste that’s made from red chili peppers, vinegar, and salt and has a spicy and slightly tangy flavor. It’s commonly used in Indonesian and Southeast Asian cuisine but has started to inch its way into Korean dishes.
This paste is highly flexible and can be used in various ways, such as marinades, sauces, stir-fry dishes, and as a dipping condiment. Its spicy flavor and tangy undertones can add a unique kick to many dishes, making it a great alternative to other Korean condiments.
Tomato Paste
1 teaspoon of gochujang = 1 teaspoon of tomato paste
Tomato paste is the most common and easy-to-use substitute on the list. Made from concentrated tomatoes that have been cooked down and reduced to a thick paste, it packs a slightly sweet and tangy taste that can complement other ingredients in various dishes.
Its unique flavor profile makes it a great addition to sauces, soups, stews, and marinades, and it can even serve as a base for pizza sauce.
Red Pepper Flakes
1 teaspoon of gochujang = 1 teaspoon of red pepper flakes
Red pepper flakes are a spicy substitute for gochujang, made by drying and crushing red chili peppers to create a spicy and slightly smoky flavor. While they are commonly used in Italian and Mediterranean cuisine, like with all other options on this list, they can also add a unique tasting experience to Korean dishes.
Their unique spiciness and smoky flavor make them a great alternative in a marinade, sauce, stir-fry ingredient, or dipping condiment. Though red pepper flakes don’t have the same consistency as gochujang when used as a substitute, they can still provide a similar flavor profile and add a delicious kick to many dishes.
Thai Chili Paste
1 teaspoon of gochujang = 1/2 teaspoon of Thai chili paste
If you’re looking for a spicy and flavorful alternative to gochujang, you might want to try Thai chili paste. It comes in different varieties, but one of the most popular ones is nam prik pao, also known as Thai roasted chili paste.
This paste is made by roasting chili peppers, shallots, garlic, and shrimp paste and then blending them with sugar, tamarind paste, and fish sauce. The result is a sweet, smoky, and spicy paste that can be used as a condiment, a marinade, or a cooking ingredient.
You can add a spoonful to your stir-fries, soups, curries, or marinades or mix it with other ingredients to create a dipping sauce for grilled meats, vegetables, or dumplings. If you really want to tone down the heat, you can mix the paste with coconut milk or yogurt to create a milder version.
Chili Garlic Sauce
1 teaspoon of gochujang = 1 teaspoon of chili garlic sauce
Chili Garlic Sauce is a flavorful ingredient that can add a distinctive punch to any dish. Made from a blend of chili peppers, garlic, vinegar, and sugar, this sauce has a spicy and slightly sweet taste that complements many dishes and can be an effective Korean condiment.
This sauce does have a thinner consistency, though, so you may need to adjust the other ingredients in your recipe to compensate for this. Let’s say you’re making a marinade. You may want to add a little extra oil to help it adhere to your protein.
Harissa Paste
1 teaspoon of gochujang = 1/2 teaspoon of harissa paste
Harissa Paste is a flavorful ingredient that can be used as an alternative to other Korean condiments. Made from a blend of chili peppers, garlic, coriander, cumin, and other spices, this paste has a bold and complex flavor that can complement many dishes. Its unique taste profile makes it a great addition to marinades, sauces, and as a rub for grilled meats.
It can also serve as the perfect substitute for traditional Korean condiments, providing a different flavor profile that can complement lots of ingredients.