🍯 Sauces & Condiments

Can You Substitute Gochujang for Sriracha: Complete Guide

Learn how to substitute gochujang for sriracha in recipes. Discover the differences, proper ratios, and when gochujang works best as a sriracha alternative.

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Quick Answer

Yes, you can substitute gochujang for sriracha, but it's thicker and more complex. Use 1:1 ratio and thin with vinegar (1 tsp per tbsp gochujang). Gochujang works best in Korean dishes and marinades.

Best Substitutes

Gochujang + Vinegar

1:1 + 1 tsp vinegar per tbsp gochujang

Gochujang thinned with vinegar to match sriracha's consistency and acidity.

Best for:

Korean dishesmarinadeswhen you want complex flavorAsian fusionwhen you have gochujang available

Thin gochujang with vinegar to match sriracha's consistency. The vinegar adds acidity that gochujang lacks. Use rice vinegar or white vinegar. This creates a closer match to sriracha's texture.

Gochujang + Sugar + Vinegar

1:1 + 1 tsp sugar + 1 tsp vinegar per tbsp gochujang

Gochujang enhanced with sugar and vinegar to match sriracha's sweet-tangy profile.

Best for:

When you want closer flavor matchsweet applicationswhen you need sweetnessbalanced flavor

Add sugar and vinegar to gochujang to match sriracha's sweet-tangy profile. The sugar adds sweetness that gochujang lacks, while vinegar adds acidity. This creates a more balanced substitute.

Gochujang + Lime Juice

1:1 + 1 tsp lime juice per tbsp gochujang

Gochujang with lime juice for brightness and acidity instead of vinegar.

Best for:

When you want citrus notesfresh applicationswhen you prefer lime over vinegarbright flavor

Use lime juice instead of vinegar for a brighter, fresher acidity. This works well in fresh applications like salads or as a finishing sauce. Adjust lime juice to taste.

Gochujang + Soy Sauce + Vinegar

1:1 + 1 tsp soy sauce + 1 tsp vinegar per tbsp gochujang

Gochujang enhanced with soy sauce and vinegar for umami depth and acidity.

Best for:

Asian disheswhen you want umami depthmarinadescomplex flavor applications

Add soy sauce for umami depth and vinegar for acidity. This creates a complex, savory substitute that works well in Asian dishes. The soy sauce adds the umami that makes this substitute more complex.

Gochujang + Honey + Vinegar

1:1 + 1 tsp honey + 1 tsp vinegar per tbsp gochujang

Gochujang with honey and vinegar for natural sweetness and acidity.

Best for:

When you want natural sweetenerglazesmarinadeswhen you prefer honey over sugar

Use honey instead of sugar for natural sweetness. The honey adds a different type of sweetness that works well in glazes and marinades. Combine with vinegar for acidity.

Gochujang + Water + Sugar

1:1 + 1 tbsp water + 1 tsp sugar per tbsp gochujang

Gochujang thinned with water and sweetened with sugar for a milder substitute.

Best for:

When you want milder flavorwhen you need to thin gochujangquick substitutewhen you want less complexity

Thin gochujang with water and add sugar for sweetness. This creates a milder, less complex substitute that's closer to sriracha's simplicity. Adjust water and sugar to taste.

Cooking Tips

  • 💡Gochujang is much thicker than sriracha, so thinning is usually necessary
  • 💡Gochujang has a more complex, fermented flavor than sriracha
  • 💡For Korean dishes, gochujang is actually more authentic than sriracha
  • 💡Gochujang works better in marinades and cooking applications than as a condiment
  • 💡The fermentation in gochujang adds umami depth that sriracha lacks
  • 💡Gochujang is less sweet than sriracha, so you may need to add sugar
  • 💡For dipping sauces, thin gochujang more than for cooking applications
  • 💡Gochujang pairs well with soy sauce, sesame oil, and garlic
  • 💡Store gochujang in the refrigerator after opening
  • 💡Gochujang can be used as a base for many Korean sauces and marinades

Frequently Asked Questions

Summary

Learn how to substitute gochujang for sriracha in recipes. Discover the differences, proper ratios, and when gochujang works best as a sriracha alternative.