Out of Red pepper paste, one case
Substitute for Korean red pepper paste: Korean flavor
5 options, ranked, with the exact amount
Use Sriracha + miso
1 tbsp sriracha + 1 tsp miso for every 2 tbsp gochujang
The best substitute for Korean red pepper paste (gochujang) is Sriracha + Miso, followed by Harissa + Soy Sauce, and Chili Powder + Miso + Sugar. Use 1:1 ratio and follow these Korean-specific techniques for optimal results.
- Best for —
- korean dishes
One casethe full red pepper paste card
Every option, one card
Ranked| # | Substitute | Instead of red pepper paste |
|---|---|---|
| 1 | Sriracha + misokorean dishes | 1 tbsp sriracha + 1 tsp miso per 2 tbsp gochujang |
| 2 | Harissa + soy saucekorean dishes | 1 tbsp harissa + 1 tsp soy sauce per 2 tbsp gochujang |
| 3 | Chili powder + miso + sugarkorean dishes | 1 tbsp chili powder + 1 tsp miso + 1 tsp sugar per 2 tbsp gochujang |
| 4 | Cayenne pepper + miso + sugarkorean dishes | 1 tbsp cayenne + 1 tsp miso + 1 tsp sugar per 2 tbsp gochujang |
| 5 | Red pepper flakes + miso + sugarkorean dishes | 1 tbsp red pepper flakes + 1 tsp miso + 1 tsp sugar per 2 tbsp gochujang |
Sriracha + miso
similar, umami, spicy · similar texture
Combination of sriracha and miso paste to mimic gochujang's heat and umami flavor. Good substitute for Korean red pepper paste applications.
- Best for
- korean dishes, marinades, sauces, stir-fries, when you want umami flavor, when you want similar heat
Mix sriracha with miso paste to create gochujang-like flavor. Adjust ratio based on desired heat and umami level. Use in equal amounts by volume. Ideal for Korean red pepper paste applications.
Harissa + soy sauce
similar, complex, umami · similar texture
Combination of harissa and soy sauce to mimic gochujang's heat and umami flavor. Good substitute for Korean red pepper paste applications.
- Best for
- korean dishes, marinades, sauces, stir-fries, when you want complex flavor, when you want umami flavor
Mix harissa with soy sauce to create gochujang-like flavor. Adjust ratio based on desired heat and umami level. Use in equal amounts by volume. Works well in Korean red pepper paste applications.
Chili powder + miso + sugar
similar, customizable
Homemade gochujang substitute made by mixing chili powder with miso and sugar. Good substitute for Korean red pepper paste applications.
- Best for
- korean dishes, marinades, sauces, stir-fries, when you want homemade, when you want control over ingredients
- Texture
- different, paste-like
Mix chili powder with miso and sugar to create gochujang-like flavor. Adjust ratio based on desired heat and sweetness. Use in equal amounts by volume. Works well in Korean red pepper paste applications.
Cayenne pepper + miso + sugar
similar, pure heat
Homemade gochujang substitute made by mixing cayenne pepper with miso and sugar. Good substitute for Korean red pepper paste applications.
- Best for
- korean dishes, marinades, sauces, stir-fries, when you want pure heat, when you want homemade
- Texture
- different, paste-like
Mix cayenne pepper with miso and sugar to create gochujang-like flavor. Adjust ratio based on desired heat and sweetness. Use in equal amounts by volume. Works well in Korean red pepper paste applications.
Red pepper flakes + miso + sugar
similar, textured
Homemade gochujang substitute made by mixing red pepper flakes with miso and sugar. Good substitute for Korean red pepper paste applications.
- Best for
- korean dishes, marinades, sauces, stir-fries, when you want texture, when you want homemade
- Texture
- different, paste-like
Mix red pepper flakes with miso and sugar to create gochujang-like flavor. Adjust ratio based on desired heat and sweetness. Use in equal amounts by volume. Works well in Korean red pepper paste applications.
How it behaves in this recipe
Korean red pepper paste (gochujang) is a fermented chili paste that's essential in Korean cuisine. The recommended substitutes work because they provide similar heat levels and umami flavor that's characteristic of gochujang.
Tips for substituting red pepper paste
10 tips- For Korean red pepper paste, temperature control is crucial - substitutes should be at room temperature
- Timing matters with gochujang - substitutes may affect flavor development
- The key to successful Korean red pepper paste with substitutes is following proper technique
- Common gochujang mistakes to avoid: using cold substitutes, incorrect ratios, overmixing
- For best Korean red pepper paste results, follow instructions carefully and be patient
- Always bring Korean red pepper paste substitutes to room temperature before using
- For similar flavor, use sriracha + miso or harissa + soy sauce
- For homemade control, use chili powder or cayenne pepper with miso and sugar
- For umami flavor, always include miso in your substitute
- Korean red pepper paste (gochujang) is fermented, so substitutes won't have the exact same depth
Notes on red pepper paste
- Different techniques that achieve the same Korean red pepper paste result
- Alternative methods for working around Korean red pepper paste limitations
Questions
4 questionsWhat's the best substitute for Korean red pepper paste?
The best substitute for Korean red pepper paste (gochujang) is sriracha + miso. It provides similar heat and umami flavor that works well in most Korean dishes.
What's the best ratio for Korean red pepper paste substitute?
For Korean red pepper paste, use 1:1 ratio for most substitutes. This ensures proper functionality while maintaining the gochujang characteristics you want.
Why doesn't my Korean red pepper paste turn out right with substitutes?
Common issues include using cold substitutes, incorrect ratios, or overmixing. To fix this, bring substitutes to room temperature, measure carefully, and mix just until combined.
Can I use harissa + soy sauce as a substitute for Korean red pepper paste?
Yes, harissa + soy sauce can work as a substitute for Korean red pepper paste, though it has a different flavor. It provides similar heat and umami flavor that works well in most Korean applications.