Out of Gochujang, one case
Gochujang substitute for bibimbap
5 options, ranked, with the exact amount
Use Harissa + soy sauce + sugar
Per 1 tbsp gochujang
½ tbsp harissa + ½ tbsp soy sauce + ½ tsp sugar
For bibimbap, the best gochujang substitute is harissa + soy sauce + sugar (1:1:½ ratio). This combination provides the complex heat and umami that works well with bibimbap's flavor profile.
- The tweak —
- Mix harissa with soy sauce and sugar until smooth. Taste and adjust sweetness to balance the heat.
- Best for —
- bibimbap
One casethe full gochujang card
Every option, one card
Ranked| # | Substitute | Instead of 1 tbsp gochujang |
|---|---|---|
| 1 | Harissa + soy sauce + sugarbibimbap | ½ tbsp harissa + ½ tbsp soy sauce + ½ tsp sugar |
| 2 | Sriracha + miso + brown sugarbibimbap | ½ tbsp sriracha + ½ tbsp miso + ½ tsp brown sugar |
| 3 | Red curry paste + miso + rice vinegar + sugarfusion bibimbap | ½ tbsp red curry paste + ½ tbsp miso + ½ tsp rice vinegar + ½ tsp sugar |
| 4 | Chili garlic sauce + miso + honeybibimbap with lots of vegetables | ½ tbsp chili garlic sauce + ½ tbsp miso + ½ tsp honey |
| 5 | Sambal oelek + miso + brown sugar + sesame oilauthentic-tasting bibimbap | ½ tbsp sambal oelek + ½ tbsp miso + ½ tsp brown sugar + ¼ tsp sesame oil |
Harissa + soy sauce + sugar
spicy, complex, umami, sweet
Good for bibimbap - provides complex heat and umami that complements the rice and vegetables
- Best for
- bibimbap, Korean rice bowls, mixed rice dishes, when you want complex flavor
- Texture
- paste-like
- Prep
- Mix harissa with soy sauce and sugar until smooth. Taste and adjust sweetness to balance the heat.
Harissa provides the complex heat that works well with bibimbap's vegetables. Soy sauce adds umami depth. Sugar balances the heat.
Sriracha + miso + brown sugar
spicy, umami, caramelized sweet
Classic combination that works well in bibimbap, providing heat and umami depth
- Best for
- bibimbap, Korean rice bowls, when you want reliable flavor, general Korean cooking
- Texture
- paste-like
- Prep
- Combine sriracha with miso paste and brown sugar. Mix until smooth and well combined.
Sriracha provides clean heat. Miso adds umami depth. Brown sugar adds caramelized sweetness that works well with rice.
Red curry paste + miso + rice vinegar + sugar
spicy, complex spices, umami, tangy, sweet
Thai-inspired substitute with complex spices that work well with bibimbap's vegetables
- Best for
- fusion bibimbap, when you want complex spices, vegetable-heavy bibimbap, creative Korean dishes
- Texture
- paste-like
- Prep
- Mix red curry paste with miso, rice vinegar, and sugar. Stir until smooth and well combined.
Red curry paste provides complex spice heat. Rice vinegar adds tanginess that cuts through the rice. Miso adds umami depth.
Chili garlic sauce + miso + honey
spicy, garlicky, umami, sweet
Asian chili sauce with garlic notes that complement bibimbap's vegetables
- Best for
- bibimbap with lots of vegetables, when you want garlic flavor, Asian-inspired bibimbap, vegetable-forward dishes
- Texture
- paste-like
- Prep
- Combine chili garlic sauce with miso paste and honey. Mix until smooth and well incorporated.
Chili garlic sauce provides heat and garlic flavor that works well with vegetables. Honey adds natural sweetness.
Sambal oelek + miso + brown sugar + sesame oil
spicy, umami, nutty, sweet
Indonesian chili paste with sesame oil for authentic Korean flavor
- Best for
- authentic-tasting bibimbap, when you want sesame flavor, traditional Korean dishes, nutty-flavored bibimbap
- Texture
- paste-like
- Prep
- Mix sambal oelek with miso, brown sugar, and sesame oil. Stir until smooth and well combined.
Sambal oelek provides clean heat. Sesame oil adds nutty flavor that's common in Korean cooking. Miso adds umami depth.
The longer answer
About this case
Bibimbap, Korea's iconic mixed rice bowl, relies heavily on gochujang for its signature spicy-sweet sauce. When you can't find gochujang, choosing the right substitute is crucial for achieving that authentic bibimbap flavor.
How it behaves in this recipe
Bibimbap is a unique Korean dish that requires a specific type of gochujang - one that's slightly thinner and has a good balance of heat, sweetness, and umami to complement the rice and vegetables. The substitute you choose should work harmoniously with the other ingredients in the bowl.
Tips for substituting gochujang
15 tips- For bibimbap, the gochujang substitute should be slightly thinner than usual - add a little water or rice vinegar to thin it
- Bibimbap gochujang should have a good balance of heat, sweetness, and umami to complement the rice and vegetables
- Taste your substitute with a small amount of rice to ensure it works well together
- For traditional bibimbap, use harissa + soy sauce for the most authentic flavor profile
- The substitute should be spicy enough to add heat but not so spicy that it overwhelms the other flavors
- For vegetable-heavy bibimbap, use chili garlic sauce + miso for the best vegetable complement
- For fusion bibimbap, don't be afraid to experiment with different chili pastes and spices
- The sweetness in the substitute should balance the heat and complement the rice
- For best results, let your substitute mixture sit for 10-15 minutes before using
- If your bibimbap is too spicy, add more sugar or honey to balance the heat
- If it's not spicy enough, add more chili paste or a pinch of cayenne pepper
- For authentic Korean flavor, include sesame oil in your substitute mixture
- The substitute should be thick enough to stick to the rice but thin enough to mix easily
- For large batches of bibimbap, make extra substitute and store it in the refrigerator
- The flavor will develop and improve over the first few hours after mixing
Notes on gochujang
- For a quick bibimbap gochujang, mix equal parts sriracha and miso paste with a pinch of sugar
- For a more complex flavor, add a small amount of sesame oil to your substitute mixture
- For a fusion bibimbap, experiment with different chili pastes and spices
- For a milder bibimbap, reduce the amount of chili paste and increase the sugar
- For a spicier bibimbap, add more chili paste or include additional heat sources
Questions
10 questionsWhat's the best gochujang substitute for bibimbap?
For bibimbap, use harissa + soy sauce + sugar (1:1:0.5 ratio). This combination provides the complex heat and umami that works well with bibimbap's flavor profile.
Can I use sriracha for bibimbap gochujang?
Sriracha alone won't work well for bibimbap because it lacks the umami depth and sweetness. Mix it with miso paste and brown sugar for better results.
How do I make gochujang substitute for bibimbap?
Mix ½ tbsp harissa + ½ tbsp soy sauce + ½ tsp sugar. This creates the good balance of heat, umami, and sweetness for bibimbap.
What makes bibimbap gochujang different from regular gochujang?
Bibimbap gochujang should be slightly thinner and have a good balance of heat, sweetness, and umami to complement the rice and vegetables.
Can I use red curry paste for bibimbap?
Yes, red curry paste + miso + rice vinegar + sugar works well for fusion bibimbap, providing complex spices that complement the vegetables.
How spicy should bibimbap gochujang be?
Bibimbap gochujang should be spicy enough to add heat but not so spicy that it overwhelms the other flavors. It should complement the rice and vegetables.
Can I make bibimbap without gochujang?
Yes, use any of the gochujang substitutes listed above. The key is to maintain the balance of heat, sweetness, and umami that makes bibimbap authentic.
What's the difference between bibimbap and other Korean dishes for gochujang?
Bibimbap requires a gochujang that's slightly thinner and has a good balance of flavors to complement the rice and vegetables, while other dishes might need different ratios.
Can I use chili garlic sauce for bibimbap?
Yes, chili garlic sauce + miso + honey works well for bibimbap, especially when you want garlic flavor that complements the vegetables.
How do I store bibimbap gochujang substitute?
Store your bibimbap gochujang substitute in an airtight container in the refrigerator for up to 2 weeks. It will thicken slightly when cold, which is normal.