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Gochujang does three jobs at once: heat, sweetness and fermented depth. Any swap has to cover all three or the dish falls flat.
The best gochujang substitute
Mix 1 tbsp of white miso paste with 1 tsp of sriracha and 1 tsp of honey for every tablespoon of gochujang. The miso brings the fermented savoury base, the sriracha brings chilli, and the honey covers the sweetness. Nothing off the shelf gets closer on its own.
Every substitute, ranked
- Miso, sriracha and honey. The mix above, one for one. Closest by a distance.
- Red miso plus chilli flakes and sugar. Deeper and saltier. Use 2 parts miso to 1 part chilli flakes, plus a pinch of sugar.
- Doubanjiang plus honey. Chinese fermented broad bean paste. Three parts to one. Saltier, less sweet, but properly fermented.
- Sriracha plus honey. Two parts to one. Right heat and sweetness, no depth.
- Harissa plus honey. Last resort. The cumin and caraway pull it somewhere else entirely.
Whatever you use, add it early enough to cook for a minute or two. Raw miso and raw chilli paste both taste harsh straight from the jar.
What is gochujang?
Gochujang is a thick Korean paste made from red chilli powder, glutinous rice, fermented soybean and salt. It is sweet and savoury as much as it is hot, with a slow build rather than a sharp burn. The fermentation is what gives it the background depth no plain chilli sauce has.
What not to use
- Gochugaru. Same chilli, but a dry flake with no sweetness, salt or body. It is an ingredient in gochujang, not a swap for it.
- Tomato puree and chilli powder. Gets the colour and nothing else.
- Sweet chilli sauce. Far too sweet and far too thin.
- Tabasco. Vinegar led and thin. It will sour the dish.
Swaps by dish
| Dish | Best swap |
|---|---|
| Bibimbap sauce | Miso, sriracha and honey, plus a splash of sesame oil |
| Tteokbokki | Doubanjiang plus honey, for the fermented backbone |
| Marinade for chicken or pork | Red miso, chilli flakes and sugar |
| Stew or jjigae | Doubanjiang, since salt and depth matter more than sweetness |
| A dipping sauce | Sriracha and honey, thinned with rice vinegar |
Where to buy gochujang in the UK
Korean grocers carry the widest range, usually in red tubs marked with a heat level from one to five. Larger supermarkets now stock a tub or squeeze bottle in the world food aisle. Once opened it keeps for months in the fridge, so the tub is better value than the bottle.
Frequently asked questions
Can I use sriracha instead of gochujang?
At a push, with honey added. Sriracha is thin, vinegary and lacks the fermented soybean depth. Use two parts sriracha to one part honey and accept the dish will taste sharper.
Is gochujang the same as gochugaru?
No. Gochugaru is dried chilli flakes or powder. Gochujang is a wet fermented paste that contains gochugaru along with rice and soybean. Swapping one for the other never works cleanly.
How hot is gochujang?
Milder than most people expect. The sugar and fermentation round the heat off, and Korean tubs are graded from mild to very hot so you can pick. A mild tub is comfortable for most people.
Is gochujang vegan?
Usually yes. The base is chilli, rice, soybean and salt. Check the label, since a few brands add honey or fish based seasoning.
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- Gochujang paste. The real paste, sweet, salty and a bit hot.
- Gochugaru chilli flakes. Use with a little sugar and soy sauce as a rough swap.
