These two sauces are kings in the Asian sauces world. With one hailing from Korea and the other from China, it’d be hard to see a dish in their cuisine without it. Understanding the fundamental differences between the two is what will help you master the basics of Asian cuisine.
Now, both gochujang and chili garlic sauce seem similar at first glance, but they’re not entirely what you think they are. This said, let’s put them against each other and see how they compare.
Learn about how they’re made, how to store them, and the different ways they can be used in cooking. Gochujang vs. chili garlic sauce. The ultimate showdown!
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What Is Gochujang?
Gochujang is an iconic staple in Korean cuisine that’s basically a spicy and savory fermented paste. It’s the culmination of red chili pepper flakes, glutinous rice powder, fermented soybean powder, and salt. With its complex sweet and spicy flavor profile, it packs a slightly smoky and earthy undertone.
How to Use Gochujang
You can use this paste as a marinade for meats like beef, chicken, and pork or mix it with other ingredients such as soy sauce, garlic, and ginger to create a flavorful marinade.
You could just use it as a sauce for vegetables, such as stir-fried bok choy or roasted sweet potatoes. It can even be mixed with mayonnaise or sour cream to create a spicy dipping sauce for vegetables or chips. As a base for soups and stews? Stews like kimchi jjigae, a spicy stew made with kimchi, pork, and tofu, are made using gochujang.
How to Store Gochujang
You can store this sauce in the refrigerator for up to a year. Though it should be kept in an airtight container to prevent it from drying out, if the paste does become too thick, you can add a small amount of water to thin it out.
What Is Chili Garlic Sauce?
Chili garlic sauce is a favorite among thousands in Asian cuisines, especially Chinese, as it combines chili peppers, garlic, vinegar, and sugar. A true blend of spiciness.
It’s famous for its spicy and garlicky taste and its versatility in cooking, as it can be used as a dipping sauce for dumplings, a marinade for meats, or a topping for noodles and stir-fries. Thanks to its popularity, it’s widely available in many supermarkets and specialty stores.
How to Use Chili Garlic Sauce
Just like gochujang, chili garlic sauce is on par in terms of versatility with a nice spicy and garlicky kick to it. You can use it as a dipping sauce for appetizers, a marinade for meats, and a flavor enhancer for stir-fries, noodles, and soups.
It’s mainly used in Asian cuisines, such as Thai, Vietnamese, and Chinese, where it’s used in Kung Pao chicken, Mapo tofu, and Dan Dan noodles. You can also use it in Thai and Vietnamese dishes, such as Pad Thai and Pho.
How to Store Chili Garlic Sauce
It does fall shy of gochujang in that it can only be stored in the refrigerator for up to 6 months, provided it’s kept in an airtight container. Though if you wanna maintain its flavor and consistency, just stir the sauce before use, as the chili flakes may settle at the bottom. This’ll prevent the sauce from drying out or spoiling, ensuring that it remains fresh and delicious for an extended period.
Similarities and Differences Between Gochujang and Chili Garlic Sauce
Ingredients and Base
Gochujang is made from chili powder, glutinous rice, fermented soybeans, and salt, which is then left to ferment for several months, which gives it a deep, complex flavor. Chili garlic sauce, though, is made from chili peppers, garlic, vinegar, and sugar, with the base of the sauce being thinner and more liquid than gochujang, which makes it easier to use as a dipping sauce.
Flavor Profile and Heat Level
Gochujang packs a sweet and savory taste with a splash of umami, while chili garlic sauce has a more tangy and slightly sweet flavor with a strong garlic taste. But if we’re talking heat level, gochujang is generally milder than chili garlic sauce, though it can still hold its own in a spicy-dependent dish.
Culinary Uses and Cultural Significance
Gochujang is a classic and traditional ingredient in Korean cuisine, utilized in many of its iconic dishes, including bibimbap, tteokbokki, and bulgogi, but it also makes for a great marinade or dipping sauce.
On the other hand, chili garlic sauce is a similarly well-known component in Chinese cuisine, commonly used in stir-fries, noodle dishes, and dumplings. It also makes for an excellent marinade or dipping sauce and can even be used as a condiment.