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 in equal parts with a little sugar: ½ tbsp sriracha + ½ tbsp miso + ½ tsp sugar per 1 tbsp gochujang. If you have gochugaru, mix it with miso and sugar instead for the closest flavor. For non-spicy options, use tomato 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 | Gochugaru + miso + sugar + rice vinegarKorean dishes where gochujang leads | ½ tbsp gochugaru + ½ tbsp miso + ½ tsp sugar + ½ tsp rice vinegar |
| 3 | Sambal oelek + miso + brown sugarspicy Korean dishes | ½ tbsp sambal oelek + ½ tbsp miso + ½ tsp brown sugar |
| 4 | Chili garlic sauce + miso + honeyAsian-inspired dishes | ½ tbsp chili garlic sauce + ½ tbsp miso + ½ tsp honey |
| 5 | Tomato paste + miso + sugar + chili powdernon-spicy Korean dishes | ½ tbsp tomato paste + ½ tbsp miso + ½ tsp sugar + ¼ tsp chili powder |
| 6 | Doubanjiang + sugar + rice vinegarKorean-Chinese fusion | ½ tbsp doubanjiang + ½ tsp sugar + ½ tsp rice vinegar |
| 7 | Harissa + soy sauce + sugarmarinades | ½ tbsp harissa + ½ tbsp soy sauce + ½ tsp sugar |
| 8 | Red curry paste + miso + rice vinegar + sugarfusion dishes | ½ tbsp red curry paste + ½ tbsp miso + ½ tsp rice vinegar + ½ tsp sugar |
Sriracha + miso paste
spicy, umami, slightly sweet
The closest substitute to gochujang from common pantry items, 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.
Gochugaru + miso + sugar + rice vinegar
spicy, umami, sweet
Korean red pepper flakes, the chili gochujang is made from, with miso for the fermented soybean side. The closest in flavor if you have gochugaru
- Best for
- Korean dishes where gochujang leads, bibimbap, tteokbokki, Korean soups and stews
- Texture
- thick paste once mixed
- Prep
- Mix gochugaru with miso, sugar, and rice vinegar. Stir until it comes together as a paste, adding a few drops of water if needed.
Gochugaru is the chili in gochujang, so this gets closest to the flavor. Add a few drops of water if the mix is too dry to stir into a paste.
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.
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
salty, 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. Much saltier than gochujang, so cut back the salt or soy sauce elsewhere.
Harissa + soy sauce + sugar
spicy, caraway and cumin, salty, sweet
North African chili paste, usually seasoned with caraway, coriander, cumin and garlic, so it brings spices gochujang does not have. Soy sauce adds salt and umami
- Best for
- marinades, sauces, braises
- Texture
- thinner than gochujang
- Prep
- Mix harissa paste with soy sauce and sugar until smooth. Taste and adjust sweetness as needed.
Tastes of harissa's own spices, so use it where gochujang is one flavor among several, not in bibimbap or tteokbokki. The mix is thinner than gochujang. Adjust sugar for sweetness balance.
Red curry paste + miso + rice vinegar + sugar
spicy, lemongrass and galangal, umami, tangy, sweet
Thai curry paste with lemongrass, galangal and usually shrimp paste. It brings the heat, but the dish will taste Thai rather than Korean
- Best for
- fusion dishes, marinades
- Texture
- paste-like
- Prep
- Mix red curry paste with miso, rice vinegar, and sugar. Stir until smooth and well combined.
A last resort for Korean dishes such as tteokbokki or stews: the lemongrass and galangal come through. Many brands contain shrimp paste, so check the label for vegetarian dishes. Miso adds umami depth.
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 and tteokbokki, where gochujang is the main flavor, use the gochugaru or sriracha mix with miso
- Harissa and Thai red curry paste bring spices of their own, so keep them for marinades and fusion dishes
- 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 gochugaru (Korean red pepper flakes) 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 in equal parts with a little sugar (½ tbsp each plus ½ tsp sugar per 1 tbsp gochujang). 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 gochugaru + miso + sugar if you have gochugaru, or sriracha + miso + sugar if you do not. Gochujang is the main flavor of the bibimbap sauce, so pick the mix closest to it rather than a spiced paste like harissa.
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?
Only in cooked dishes that can take a paste, such as stews, marinades and sauces. Gochujang is a sweet, salty fermented paste, while gochugaru is plain dried chili flakes, so it is not an even swap: start with a small spoonful, taste, and cut back the salt and sugar elsewhere. It does not work where dry flakes are needed, such as seasoning kimchi.
What's a good substitute for gochujang in tteokbokki?
For tteokbokki, use gochugaru + miso + sugar, or sriracha + miso + sugar. The sauce is built on gochujang, so the closest mix matters here; Thai red curry paste would make it taste of lemongrass and galangal.
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?
Not always. Traditional gochujang is made with glutinous rice, which is gluten-free, but many commercial brands contain wheat or barley malt, so check the label. Check the substitutes too: some miso is made with barley, and regular soy sauce contains wheat.
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.