Out of Gochujang, one case
Gochujang substitute: Korean chili paste alternatives
8 options, ranked, with the exact amount
Use Sriracha + miso paste
Per 1 tbsp gochujang
½ tbsp sriracha + ½ tbsp miso paste + ½ tsp sugar
The best gochujang substitute is sriracha + miso paste (1:1 ratio). For non-spicy options, use tomato paste + miso + sugar. For specific dishes like bibimbap, use harissa + soy sauce. For tteokbokki, use red curry paste + miso + sugar.
- The tweak —
- Combine sriracha, miso paste, and sugar in a bowl. Mix until smooth and well combined. Adjust sweetness to taste.
- Best for —
- general cooking
One casethe full gochujang card
Every option, one card
Ranked| # | Substitute | Instead of 1 tbsp gochujang |
|---|---|---|
| 1 | Sriracha + miso pastegeneral cooking | ½ tbsp sriracha + ½ tbsp miso paste + ½ tsp sugar |
| 2 | Harissa + soy sauce + sugarbibimbap | ½ tbsp harissa + ½ tbsp soy sauce + ½ tsp sugar |
| 3 | Sambal oelek + miso + brown sugarspicy Korean dishes | ½ tbsp sambal oelek + ½ tbsp miso + ½ tsp brown sugar |
| 4 | Red curry paste + miso + rice vinegar + sugartteokbokki | ½ tbsp red curry paste + ½ tbsp miso + ½ tsp rice vinegar + ½ tsp sugar |
| 5 | Chili garlic sauce + miso + honeyAsian-inspired dishes | ½ tbsp chili garlic sauce + ½ tbsp miso + ½ tsp honey |
| 6 | Tomato paste + miso + sugar + chili powdernon-spicy Korean dishes | ½ tbsp tomato paste + ½ tbsp miso + ½ tsp sugar + ¼ tsp chili powder |
| 7 | Doubanjiang + sugar + rice vinegarKorean-Chinese fusion | ½ tbsp doubanjiang + ½ tsp sugar + ½ tsp rice vinegar |
| 8 | Gochugaru + miso + sugar + rice vinegarauthentic Korean dishes | ½ tbsp gochugaru + ½ tbsp miso + ½ tsp sugar + ½ tsp rice vinegar |
Sriracha + miso paste
spicy, umami, slightly sweet
The closest substitute to gochujang, combining sriracha's heat with miso's umami depth and natural sweetness
- Best for
- general cooking, marinades, sauces, stir-fries, dips, bibimbap, tteokbokki
- Texture
- paste-like
- Prep
- Combine sriracha, miso paste, and sugar in a bowl. Mix until smooth and well combined. Adjust sweetness to taste.
Mix sriracha with white or red miso paste. Add sugar to taste for sweetness. This combination best replicates gochujang's fermented complexity.
Harissa + soy sauce + sugar
spicy, complex, umami, sweet
North African chili paste with Asian umami, good for complex Korean dishes
- Best for
- bibimbap, bulgogi, Korean BBQ, marinades, sauces
- Texture
- paste-like
- Prep
- Mix harissa paste with soy sauce and sugar until smooth. Taste and adjust sweetness as needed.
Harissa provides complex heat while soy sauce adds umami. Adjust sugar for sweetness balance.
Sambal oelek + miso + brown sugar
spicy, umami, caramelized sweet
Indonesian chili paste with fermented depth, excellent for spicy Korean dishes
- Best for
- spicy Korean dishes, tteokbokki, kimchi jjigae, marinades, sauces
- Texture
- paste-like
- Prep
- Combine sambal oelek with miso paste and brown sugar. Mix until well incorporated.
Sambal oelek provides clean heat. Miso adds umami depth. Brown sugar adds caramelized sweetness.
Red curry paste + miso + rice vinegar + sugar
spicy, complex spices, umami, tangy, sweet
Thai-inspired substitute with complex spices and fermented notes
- Best for
- tteokbokki, Korean stews, fusion dishes, marinades
- Texture
- paste-like
- Prep
- Mix red curry paste with miso, rice vinegar, and sugar. Stir until smooth and well combined.
Red curry paste provides heat and spice complexity. Rice vinegar adds tanginess. Miso adds umami depth.
Chili garlic sauce + miso + honey
spicy, garlicky, umami, sweet
Asian chili sauce with garlic notes and fermented umami
- Best for
- Asian-inspired dishes, marinades, sauces, dips, stir-fries
- 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. Miso adds umami. Honey adds natural sweetness.
Tomato paste + miso + sugar + chili powder
umami, sweet, mild heat
Non-spicy alternative that mimics gochujang's sweetness and umami
- Best for
- non-spicy Korean dishes, children's meals, mild marinades, sauces, when heat isn't desired
- Texture
- paste-like
- Prep
- Mix tomato paste with miso, sugar, and chili powder. Stir until smooth and well combined.
Good for those who want gochujang's flavor without the heat. Adjust chili powder for desired spice level.
Doubanjiang + sugar + rice vinegar
umami, sweet, tangy
Chinese fermented bean paste with added sweetness and tang
- Best for
- Korean-Chinese fusion, marinades, sauces, stir-fries
- Texture
- paste-like
- Prep
- Combine doubanjiang with sugar and rice vinegar. Mix until smooth and well incorporated.
Doubanjiang provides fermented umami. Sugar adds sweetness. Rice vinegar adds tanginess.
Gochugaru + miso + sugar + rice vinegar
authentic Korean, spicy, umami, sweet
Korean red pepper powder with fermented elements
- Best for
- authentic Korean dishes, when you have gochugaru available, kimchi, Korean soups
- Texture
- powder-like
- Prep
- Mix gochugaru with miso, sugar, and rice vinegar. Stir until well combined and slightly paste-like.
Gochugaru is the base ingredient in gochujang. This recreates the closest flavor profile.
The longer answer
About this case
Gochujang, Korea's beloved fermented chili paste, is essential for authentic Korean dishes like bibimbap, tteokbokki, and bulgogi. But what happens when you can't find gochujang or need a substitute?
How it behaves in this recipe
Gochujang substitutes work best when you understand the specific role gochujang plays in Korean cuisine. It's not just about heat - it's about the complex interplay of spicy, sweet, and umami flavors that come from fermentation. The best substitutes replicate this balance while working within the constraints of your available ingredients.
Tips for substituting gochujang
15 tips- Gochujang is fermented, so it has complex umami flavors beyond just heat - always include miso or another fermented element
- The sweetness in gochujang comes from rice fermentation - add sugar or honey to replicate this
- Gochujang doesn't curdle when heated, making it good for cooking - most substitutes work the same way
- Start with less heat and add more gradually - gochujang can be very spicy
- For bibimbap, use harissa + soy sauce for the most authentic flavor profile
- For tteokbokki, red curry paste + miso works best for the spicy-sweet balance
- For non-spicy dishes, tomato paste + miso + sugar is your best bet
- Store homemade gochujang substitutes in the refrigerator for up to 2 weeks
- For authentic Korean flavor, try to find Korean red pepper paste (gochugaru-based) as a base
- Gochujang works well in marinades, sauces, soups, and as a condiment
- The fermentation process gives gochujang its unique depth of flavor that's hard to replicate
- It pairs well with garlic, ginger, and soy sauce in Korean cooking
- For vegetarian/vegan dishes, ensure your miso paste is plant-based
- When substituting, taste as you go and adjust the balance of heat, sweetness, and umami
- For best results, let your substitute mixture sit for 10-15 minutes before using to allow flavors to meld
Notes on gochujang
- For emergency substitutions, use any hot sauce + miso + sugar as a basic gochujang substitute
- For Korean cooking authenticity, try to find gochugaru (Korean red pepper powder) and build from there
- For fusion dishes, don't be afraid to experiment with different chili pastes and umami sources
- For large batches, make your substitute in advance and store it in the refrigerator
- For different heat levels, adjust the ratio of chili paste to other ingredients
Questions
15 questionsWhat is the best substitute for gochujang?
The best gochujang substitute is sriracha + miso paste + sugar (1:1:0.5 ratio). This combination best replicates gochujang's spicy, umami, and sweet flavor profile.
Can I substitute sriracha 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.
What can I substitute for gochujang in bibimbap?
For bibimbap, use harissa + soy sauce + sugar (1:1:0.5 ratio). This provides the complex heat and umami that works well with bibimbap's flavor profile.
Is there a non-spicy substitute for gochujang?
Yes, use tomato paste + miso + sugar + a pinch of chili powder. This gives you the umami and sweetness without the heat.
Can I substitute gochujang for gochugaru?
Yes, but they serve different purposes. Gochujang is a paste with umami and sweetness, while gochugaru is just dried chili powder. Use 1 tbsp gochujang for every 1 tbsp gochugaru, but reduce other liquids in the recipe.
What's a good substitute for gochujang in tteokbokki?
For tteokbokki, use red curry paste + miso + sugar + rice vinegar. This combination provides the spicy-sweet balance that's essential for tteokbokki.
Can I use harissa as a gochujang substitute?
Harissa alone won't work well because it lacks the sweetness and umami of gochujang. Mix it with soy sauce and sugar for better results.
What can I substitute for gochujang paste?
The best gochujang paste substitute is sriracha + miso paste + sugar. This combination provides the paste-like texture and flavor profile you need.
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 substitute sambal oelek for gochujang?
Sambal oelek alone won't work because it lacks the sweetness and umami of gochujang. Mix it with miso paste and brown sugar for better results.
What's the difference between gochujang and gochugaru?
Gochujang is a fermented paste made from gochugaru (chili powder), glutinous rice, fermented soybeans, and salt. Gochugaru is just the dried chili powder component.
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.
What can I substitute for gochujang sauce?
For gochujang sauce, use sriracha + miso + sugar + a little water to thin it out. This creates a pourable sauce with similar flavor.
Is there a gochujang substitute recipe?
Yes, mix ½ tbsp sriracha + ½ tbsp miso paste + ½ tsp sugar. This creates a basic gochujang substitute that works in most recipes.