What's the Best Substitute for Gochujang?
Whether you're out of Gochujang or looking for a healthier alternative, finding the right substitute can save your recipe. Korean fermented chili paste made from red chili peppers, glutinous rice, fermented soybeans, and salt In this guide, we'll explore the best substitutes that work in most recipes and help you achieve similar results.
Quick Answer
The best substitutes for gochujang are sriracha + miso paste, red pepper paste + soy sauce, or a mixture of chili paste with fermented bean paste.
Best Substitutes for Gochujang
Sriracha + Miso Paste
Ratio
1 tbsp gochujang = 1/2 tbsp sriracha + 1/2 tbsp miso paste
Best For
- marinades
- sauces
- stir-fries
- soups
- dips
Description
Combines heat with umami depth and slight sweetness
Mix sriracha with white or red miso paste. Add a pinch of sugar if needed for sweetness.
Red Pepper Paste + Soy Sauce + Sugar
Ratio
1 tbsp gochujang = 1 tbsp red pepper paste + 1/2 tsp soy sauce + 1/2 tsp sugar
Best For
- Korean dishes
- marinades
- sauces
- glazes
Description
Recreates the spicy, sweet, and savory profile
Use Korean red pepper paste (gochugaru-based) if available. Adjust sugar to taste.
Chili Garlic Sauce + Miso + Brown Sugar
Ratio
1 tbsp gochujang = 1/2 tbsp chili garlic sauce + 1/2 tbsp miso + 1/2 tsp brown sugar
Best For
- Asian-inspired dishes
- marinades
- sauces
- dips
Description
Provides heat, umami, and sweetness with garlic notes
Chili garlic sauce provides the heat and garlic flavor. Miso adds umami depth.
Harissa + Miso + Honey
Ratio
1 tbsp gochujang = 1/2 tbsp harissa + 1/2 tbsp miso + 1/2 tsp honey
Best For
- marinades
- sauces
- dips
- roasted vegetables
Description
North African chili paste with umami and sweetness
Harissa provides heat and complexity. Miso adds umami. Honey adds sweetness.
Chili Paste + Fermented Bean Paste + Rice Vinegar
Ratio
1 tbsp gochujang = 1 tbsp chili paste + 1/2 tbsp fermented bean paste + 1/2 tsp rice vinegar
Best For
- Korean-style dishes
- marinades
- sauces
- soups
Description
Asian-inspired combination with fermented depth
Use any Asian chili paste. Fermented bean paste (doenjang) adds umami depth.
Tabasco + Miso + Brown Sugar + Garlic
Ratio
1 tbsp gochujang = 1/2 tbsp Tabasco + 1/2 tbsp miso + 1/2 tsp brown sugar + 1/4 tsp garlic powder
Best For
- when you need quick substitution
- marinades
- sauces
Description
Hot sauce base with umami and sweetness
Quick substitute using common pantry ingredients. Adjust heat level as needed.
How to Choose the Right Substitute
When choosing a substitute for Gochujang, consider the recipe's requirements for taste, texture, and cooking method. Think about whether you need something that mimics the original exactly or if a different but complementary flavor would work. Also consider dietary restrictions and availability of ingredients.
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
Always taste and adjust seasonings when using substitutes
Consider the cooking method - some substitutes work better in certain applications
Frequently Asked Questions
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