🥫 Condiments

Gochujang vs Gochugaru: Can You Substitute One for the Other?

Learn the differences between gochujang and gochugaru and whether you can substitute one for the other. Complete guide with ratios, cooking tips, and when each works best.

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Quick Answer

Yes, you can substitute gochujang for gochugaru in some recipes, but not all. Use 1 tablespoon gochujang for every 1 tablespoon gochugaru, but reduce other liquids in the recipe. Gochujang works best in marinades, sauces, and stews, while gochugaru is better for dry applications.

Best Substitutes

Gochujang for Gochugaru

1 tbsp gochugaru = 1 tbsp gochujang (reduce other liquids by 1-2 tbsp)

Substituting gochujang for gochugaru adds umami and sweetness to your dish

Best for:

marinadessaucesstewssoupswhen you want umami depthwhen you want sweetness

Gochujang is a paste, so it adds moisture. Reduce other liquids in your recipe by 1-2 tablespoons. Gochujang also adds umami and sweetness that gochugaru doesn't have.

Gochugaru for Gochujang

1 tbsp gochujang = 1 tbsp gochugaru + 1/2 tbsp miso + 1/2 tsp sugar + 1/2 tsp rice vinegar

Recreating gochujang's flavor profile using gochugaru as the base

Best for:

when you have gochugaru but need gochujangdry applicationswhen you want to control ingredientswhen you want less moisture

Gochugaru is just the chili powder component of gochujang. Add miso for umami, sugar for sweetness, and rice vinegar for tanginess to recreate gochujang's flavor.

Gochugaru + Miso + Brown Sugar + Rice Vinegar

1 tbsp gochujang = 1 tbsp gochugaru + 1/2 tbsp miso + 1/2 tsp brown sugar + 1/2 tsp rice vinegar

Enhanced version with brown sugar for caramelized sweetness

Best for:

when you want caramelized sweetnessKorean disheswhen you have gochugaru availableauthentic Korean cooking

Brown sugar adds caramelized sweetness that's closer to gochujang's natural sweetness from rice fermentation.

Gochugaru + Soy Sauce + Sugar + Rice Vinegar

1 tbsp gochujang = 1 tbsp gochugaru + 1/2 tbsp soy sauce + 1/2 tsp sugar + 1/2 tsp rice vinegar

Simple version using soy sauce instead of miso

Best for:

when you don't have misoquick substitutionssimple Korean disheswhen you want soy flavor

Soy sauce provides umami depth instead of miso. This version is simpler but still effective.

Cooking Tips

  • 💡Gochujang is a paste with moisture, umami, and sweetness - gochugaru is just dried chili powder
  • 💡When substituting gochujang for gochugaru, reduce other liquids in your recipe by 1-2 tablespoons
  • 💡When substituting gochugaru for gochujang, add miso for umami and sugar for sweetness
  • 💡Gochujang works better in wet applications like marinades, sauces, and stews
  • 💡Gochugaru works better in dry applications like seasoning, dry rubs, and kimchi
  • 💡Gochujang adds complexity and depth that gochugaru alone cannot provide
  • 💡Gochugaru gives you more control over the heat level and other flavors
  • 💡For authentic Korean flavor, use gochugaru as the base and build from there
  • 💡The fermentation process in gochujang creates unique flavors that are hard to replicate
  • 💡Gochugaru is more versatile and can be used in more applications
  • 💡Gochujang is better for dishes that need umami depth and sweetness
  • 💡Gochugaru is better for dishes that need pure heat without other flavors
  • 💡For best results, use the ingredient that's called for in the original recipe
  • 💡When in doubt, start with less and add more gradually
  • 💡The choice between gochujang and gochugaru depends on the specific dish and desired flavor profile

Frequently Asked Questions

Can you substitute gochujang for gochugaru?

Yes, you can substitute gochujang for gochugaru in some recipes, but not all. Use 1 tablespoon gochujang for every 1 tablespoon gochugaru, but reduce other liquids in the recipe by 1-2 tablespoons.

Can you substitute gochugaru for gochujang?

Yes, but you need to add other ingredients. Mix 1 tbsp gochugaru + 1/2 tbsp miso + 1/2 tsp sugar + 1/2 tsp rice vinegar to recreate gochujang's flavor profile.

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.

When should I use gochujang vs gochugaru?

Use gochujang for marinades, sauces, and stews where you want umami and sweetness. Use gochugaru for dry applications like seasoning, dry rubs, and kimchi.

Can I use gochujang instead of gochugaru in kimchi?

Gochujang can work in kimchi, but it will change the flavor profile by adding sweetness and umami. Traditional kimchi uses gochugaru for pure heat.

What happens if I use gochugaru instead of gochujang?

Your dish will have heat but lack the umami depth and sweetness that gochujang provides. You may need to add other ingredients to compensate.

Is gochujang spicier than gochugaru?

Not necessarily. The heat level depends on the specific product, but gochujang often has a more complex flavor profile that can make it seem less purely spicy.

Can I make gochujang from gochugaru?

You can make a gochujang substitute from gochugaru by adding miso, sugar, and rice vinegar, but it won't have the fermentation depth of authentic gochujang.

Which is more versatile: gochujang or gochugaru?

Gochugaru is more versatile because it's just chili powder and can be used in many applications. Gochujang is more specific to certain types of dishes.

Can I use both gochujang and gochugaru in the same dish?

Yes, using both can create a more complex flavor profile. Gochugaru provides pure heat while gochujang adds umami and sweetness.

Summary

Learn the differences between gochujang and gochugaru and whether you can substitute one for the other. Complete guide with ratios, cooking tips, and when each works best.