Gochujang substitutes
Gochujang substitutes — 6 options, ranked, with the exact amount
Use Sriracha + miso paste
Per 1 tbsp gochujang
½ tbsp sriracha + ½ tbsp miso paste
Combines heat with umami depth and slight sweetness.
The best substitutes for gochujang are sriracha + miso paste, red pepper paste + soy sauce, or a mixture of chili paste with fermented bean paste.
Gochujang is a thick fermented paste doing four things at once: moderate chilli heat, deep savoury depth from fermented soybeans, real sweetness from glutinous rice, and enough body to cling to wings or thicken a stew. A plain hot sauce covers only the first of those.
- The tweak —
- Mix equal parts sriracha and miso paste until well combined. Add sugar to taste if needed.
- Best for —
- marinades
Updated 19 Aug 2026 · no sponsored swaps
Saltsecondary
Salt is a preservative in the ferment, not just a seasoning, so the jar is properly salty. Any swap has to be tasted against that before the recipe's other salt goes in.
Sweetnessprimary
Koji converts the starch in glutinous rice to sugar, and most commercial jars add more, so gochujang is genuinely sweet. That sugar is what caramelises into the sticky, glossy coat on Korean fried chicken or bulgogi - a swap with no sugar in it will never lacquer, however long you cook it.
Umami & savory depthprimary
Fermented soybeans and koji leave free glutamates behind, which is why gochujang tastes savoury and rounded where a chilli sauce tastes only hot and sour. This is the function every chilli-sauce-only swap misses, and the reason the fixes on this page pair a chilli with miso or a fermented bean paste.
Heat (pungency)primary
Korean chilli gives a warm, rounded burn that is much milder than most cooks expect - closer to a mild-to-medium hot sauce than to cayenne. Swap in something built on Tabasco or cayenne and the heat arrives sharper and considerably higher, and heat cannot be taken back out.
Aroma & flavor identitysecondary
The deeply fermented, faintly funky, vinegar-free chilli smell is gochujang's identity. Rebuild the heat, sugar, salt and savouriness accurately and the result is still recognisably not gochujang - a fair trade mid-recipe, and not one to make if the dish is named after the paste.
Thickeningsecondary
It is a stiff paste, so it sits where you put it and gives body to a marinade, a stew or a dipping sauce while it is hot. It thickens; it never sets. A thin, vinegary hot sauce tastes roughly right and leaves the sauce running off the food and pooling in the pan.
Every option, one card
Ranked · per 1 tbsp gochujang| # | Substitute | Instead of 1 tbsp gochujang |
|---|---|---|
| 1 | Sriracha + miso pastemarinades | ½ tbsp sriracha + ½ tbsp miso paste |
| 2 | Red pepper paste + soy sauce + sugarKorean dishes | 1 tbsp red pepper paste + ½ tsp soy sauce + ½ tsp sugar |
| 3 | Chili garlic sauce + miso + brown sugarAsian-inspired dishes | ½ tbsp chili garlic sauce + ½ tbsp miso + ½ tsp brown sugar |
| 4 | Harissa + miso + honeymarinades | ½ tbsp harissa + ½ tbsp miso + ½ tsp honey |
| 5 | Chili paste + fermented bean paste + rice vinegarKorean-style dishes | 1 tbsp chili paste + ½ tbsp fermented bean paste + ½ tsp rice vinegar |
| 6 | Tabasco + miso + brown sugar + garlicwhen you need quick substitution | ½ tbsp Tabasco + ½ tbsp miso + ½ tsp brown sugar + ¼ tsp garlic powder |
Sriracha + miso paste
spicy, umami, slightly sweet
Combines heat with umami depth and slight sweetness.
- Covers
- Salt
- Sweetness
- Umami & savory depth
- Heat (pungency)
- Thickening
- Misses
- Aroma & flavor identity — not covered
- Best for
- marinades, sauces, stir-fries, soups, dips
- Texture
- paste-like
- Prep
- Mix equal parts sriracha and miso paste until well combined. Add sugar to taste if needed.
Mix sriracha with white or red miso paste. Add a pinch of sugar if needed for sweetness.
Red pepper paste + soy sauce + sugar
spicy, sweet, savory
Recreates the spicy, sweet, and savory profile.
- Covers
- Salt
- Sweetness
- Heat (pungency)
- Thickening
- Misses
- Umami & savory depth — not covered
- Aroma & flavor identity — not covered
- Best for
- Korean dishes, marinades, sauces, glazes
- Texture
- paste-like
- Prep
- Mix red pepper paste with soy sauce and sugar until smooth and well combined.
Use Korean red pepper paste (gochugaru-based) if available. Adjust sugar to taste.
Chili garlic sauce + miso + brown sugar
spicy, garlicky, umami, sweet
Provides heat, umami, and sweetness with garlic notes.
- Covers
- Salt
- Sweetness
- Umami & savory depth
- Heat (pungency)
- Thickening
- Misses
- Aroma & flavor identity — not covered
- Best for
- Asian-inspired dishes, marinades, sauces, dips
- Texture
- paste-like
- Prep
- Combine chili garlic sauce, miso paste, and brown sugar. Mix until smooth.
Chili garlic sauce provides the heat and garlic flavor. Miso adds umami depth.
Harissa + miso + honey
spicy, complex, umami, sweet
North African chili paste with umami and sweetness.
- Covers
- Salt
- Sweetness
- Umami & savory depth
- Heat (pungency)
- Thickening
- Misses
- Aroma & flavor identity — not covered
- Best for
- marinades, sauces, dips, roasted vegetables
- Texture
- paste-like
- Prep
- Mix harissa paste with miso and honey until well combined.
Harissa provides heat and complexity. Miso adds umami. Honey adds sweetness.
Chili paste + fermented bean paste + rice vinegar
spicy, umami, slightly tangy
Asian-inspired combination with fermented depth.
- Covers
- Salt
- Umami & savory depth
- Heat (pungency)
- Thickening
- Misses
- Sweetness — not covered
- Aroma & flavor identity — not covered
- Best for
- Korean-style dishes, marinades, sauces, soups
- Texture
- paste-like
- Prep
- Combine chili paste with fermented bean paste and rice vinegar. Mix until smooth.
Use any Asian chili paste. Fermented bean paste (doenjang) adds umami depth.
Tabasco + miso + brown sugar + garlic
spicy, umami, sweet, garlicky
Hot sauce base with umami and sweetness.
- Covers
- Salt
- Sweetness
- Umami & savory depth
- Heat (pungency)
- Misses
- Aroma & flavor identity — not covered
- Thickening — not covered
- Best for
- when you need quick substitution, marinades, sauces
- Texture
- liquid-like
- Prep
- Mix Tabasco with miso paste, brown sugar, and garlic powder until well combined.
Quick substitute using common pantry ingredients. Adjust heat level as needed.
Questions
5 questionsWhat makes gochujang different from other chili pastes?
Gochujang is fermented, which gives it complex umami flavors and natural sweetness from rice fermentation, unlike simple chili pastes that are just spicy.
Can I use sriracha as a direct substitute for gochujang?
Sriracha alone won't work well because it lacks the umami depth and sweetness of gochujang. Mix it with miso paste and sugar for better results.
Is gochujang gluten-free?
Traditional gochujang contains glutinous rice, which is gluten-free, but check labels as some commercial brands may contain wheat. Most substitutes using miso paste are gluten-free.
How long do homemade gochujang substitutes last?
Homemade substitutes typically last 1-2 weeks in the refrigerator. Store in an airtight container and check for any signs of spoilage before using.
Can I make gochujang from scratch?
Yes, but it requires fermentation time (weeks to months). For immediate use, the substitute combinations work well and provide similar flavor profiles.
Tips for substituting gochujang
10 tips- Gochujang is fermented, so it has complex umami flavors beyond just heat
- It's naturally sweet from the rice fermentation process
- Gochujang doesn't curdle when heated, making it good for cooking
- Start with less heat and add more gradually - gochujang can be very spicy
- Store homemade substitutes in the refrigerator for up to 2 weeks
- For authentic Korean flavor, try to find Korean red pepper paste (gochugaru-based)
- Gochujang works well in marinades, sauces, soups, and as a condiment
- The fermentation process gives gochujang its unique depth of flavor
- It pairs well with garlic, ginger, and soy sauce in Korean cooking
- For vegetarian/vegan dishes, ensure your miso paste is plant-based