Gochujang substitute

Best substitute

Sriracha + Miso Paste

Use ½ tbsp sriracha + ½ tbsp miso paste for every 1 tbsp gochujang

Best for marinades

The best substitutes for gochujang are sriracha + miso paste, red pepper paste + soy sauce, or a mixture of chili paste with fermented bean paste.

Other gochujang substitutes

Ranked, with the exact amount to use

2Red Pepper Paste + Soy Sauce + Sugar
Use 1 tbsp red pepper paste + ½ tsp soy sauce + ½ tsp sugar for every 1 tbsp gochujang
Recreates the spicy, sweet, and savory profile
What changes
Best for
Korean dishes, marinades, sauces, glazes
Taste
spicy, sweet, savory
Texture
paste-like
Covers
Salt
Sweetness
Heat (pungency)
Thickening
Misses
Umami & savoury depth — not covered
Aroma & flavour identity — not covered
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.
3Chili Garlic Sauce + Miso + Brown Sugar
Use ½ tbsp chili garlic sauce + ½ tbsp miso + ½ tsp brown sugar for every 1 tbsp gochujang
Provides heat, umami, and sweetness with garlic notes
What changes
Best for
Asian-inspired dishes, marinades, sauces, dips
Taste
spicy, garlicky, umami, sweet
Texture
paste-like
Covers
Salt
Sweetness
Umami & savoury depth
Heat (pungency)
Thickening
Misses
Aroma & flavour identity — not covered
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.
4Harissa + Miso + Honey
Use ½ tbsp harissa + ½ tbsp miso + ½ tsp honey for every 1 tbsp gochujang
North African chili paste with umami and sweetness
What changes
Best for
marinades, sauces, dips, roasted vegetables
Taste
spicy, complex, umami, sweet
Texture
paste-like
Covers
Salt
Sweetness
Umami & savoury depth
Heat (pungency)
Thickening
Misses
Aroma & flavour identity — not covered
Prep. Mix harissa paste with miso and honey until well combined.
Harissa provides heat and complexity. Miso adds umami. Honey adds sweetness.
5Chili Paste + Fermented Bean Paste + Rice Vinegar
Use 1 tbsp chili paste + ½ tbsp fermented bean paste + ½ tsp rice vinegar for every 1 tbsp gochujang
Asian-inspired combination with fermented depth
What changes
Best for
Korean-style dishes, marinades, sauces, soups
Taste
spicy, umami, slightly tangy
Texture
paste-like
Covers
Salt
Umami & savoury depth
Heat (pungency)
Thickening
Misses
Sweetness — not covered
Aroma & flavour identity — not covered
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.
6Tabasco + Miso + Brown Sugar + Garlic
Use ½ tbsp Tabasco + ½ tbsp miso + ½ tsp brown sugar + ¼ tsp garlic powder for every 1 tbsp gochujang
Hot sauce base with umami and sweetness
What changes
Best for
when you need quick substitution, marinades, sauces
Taste
spicy, umami, sweet, garlicky
Texture
liquid-like
Covers
Salt
Sweetness
Umami & savoury depth
Heat (pungency)
Misses
Aroma & flavour identity — not covered
Thickening — not covered
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.

What is Gochujang?

Gochujang is Korean fermented chili paste made from red chili peppers, glutinous rice, fermented soybeans, and salt.

Cooking 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 perfect 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

Frequently asked questions

What 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.

Related substitutes

More condiments substitutes

Gochujang substitute

Other gochujang substitutes

2Red Pepper Paste + Soy Sauce + Sugar

3Chili Garlic Sauce + Miso + Brown Sugar

4Harissa + Miso + Honey

5Chili Paste + Fermented Bean Paste + Rice Vinegar

6Tabasco + Miso + Brown Sugar + Garlic