Sriracha + miso + sugarEasy to find
For each 1 tbsp gochujang: 1 tbsp sriracha + 1 tsp miso + 1 tsp sugar
Tangier and a little thinner than the real thing, but the miso and sugar bring back the savory sweetness.
▲ tangier▼ fermented depth
Ingredient guide
Gochujang 고추장
A thick, deep-red fermented paste made from chili, glutinous rice, fermented soybean powder and salt. It is spicy, a little sweet and deeply savory all at once, and it is the base of many stews, marinades and dipping sauces.
Taste
Spicy-sweet and savory with a fermented depth; the heat varies by brand.
What to look for
A tub or squeeze bottle labeled gochujang (고추장). Check the heat level on the label, from mild to very hot. Many US and UK supermarkets now stock it in the world-foods aisle.
Storing it
Refrigerate after opening. It keeps for many months, often up to a year.
How to find Gochujang, anywhere
Works in any country — look for these names, in these kinds of shops.
Names to look for
- gochujang
- Korean chili paste
- Korean red pepper paste
Show this at the shop고추장
Where to look
- Korean grocery stores (widest choice and heat levels)
- Asian supermarkets, usually with the sauces and pastes
- Large supermarkets with an international or Asian aisle, in many countries
- Online Asian grocers and marketplaces
Watch out for
- It comes in heat levels from mild to very hot; the label usually says which.
- It is not the same as sambal, sriracha or other chili sauces — those are thinner and taste different.
- Most tubs contain wheat; if you avoid gluten, look for one labeled gluten-free or made with rice only.
Can't find Gochujang? Use this instead
Honest swaps, with amounts per unit of the original and how the dish will change.
Sriracha + a pinch of brown sugarEasy to find
For each 1 tbsp gochujang: 1 tbsp sriracha + ¼ tsp brown sugar
The quick version — fine for stews and dipping sauces.
▲ tangier▼ savory depth
Where to buy it near you
Recipes that use Gochujang
Party stew
Budae-jjigae
Spam, kimchi and instant noodles in one bubbling pot.
Leftover hero
Kimchi Fried Rice
Day-old rice, sour kimchi and a runny egg on top.
Rice bowl
Bibimbap
Rice, whatever veggies you have, a fried egg — no hot stone bowl needed.
Chimaek night
Yangnyeom Chicken
The crunch, the glaze, the cold beer — one pan away.
