The best gochujang for most home cooks is a traditionally fermented paste, such as Chung Jung One or Sempio, rather than a quick blended version. Traditional gochujang has a deeper, more rounded flavour from months of fermentation. Quicker versions taste flatter and more one dimensional, mainly sweet and hot with little else going on.
Gochujang varies more between brands than most sauces, since fermentation time and ingredients differ. This guide covers what separates a good jar from a poor one, and which brands to look for in the UK.
What makes one gochujang better than another
Traditional gochujang is made from fermented soybeans, glutinous rice, and Korean chilli powder, left to age for months. That ageing builds a savoury, slightly funky depth alongside the heat and sweetness. Cheaper, mass-produced versions often skip or shorten fermentation, and lean more on sugar and corn syrup to make up the flavour. The result is sweeter and simpler, without the same depth.
Ingredients to check on the label
- Fermented soybean, glutinous rice, and Korean chilli powder near the top of the list.
- A shorter ingredient list overall. Long lists of syrups and additives are a sign of a shortcut version.
- A spice level marked on the jar (mild, medium, hot), so you know what you are buying.
Which gochujang brands are sold in the UK
Chung Jung One (also sold as Mother-in-Law’s) and Sempio are both widely available in the UK through Asian supermarkets and online, and both use traditional fermentation. CJ Beksul is another common supermarket option, milder and more accessible if you are new to gochujang. Own-brand versions from UK Asian grocers vary, so check the ingredient list before buying if depth of flavour matters to you.
Mild, medium, or hot: which to buy
Most UK supermarket and online listings default to medium heat, which suits most recipes, including bibimbap and gochujang chicken. If you are cooking for a wider group or for children, look for a jar marked mild. Hot versions suit stews and marinades where the paste is diluted with other ingredients.
FAQ
Is gochujang very spicy?
Most jars sold in the UK are medium heat, similar to a mild chilli sauce. Hot versions exist but are less common on supermarket shelves.
Does gochujang need to be refrigerated after opening?
Yes. Keep it in the fridge once opened. It keeps for several months thanks to the fermentation and salt content.
Can I substitute gochujang with another sauce?
Sriracha mixed with a little miso and sugar comes closest, though it will not match the fermented depth. See our full gochujang substitute guide for ratios.
What is the difference between gochujang and gochugaru?
Gochujang is a fermented paste. Gochugaru is dried, coarse chilli flakes. They are used differently and are not interchangeable.
New to the ingredient? Start with what is gochujang, then try it in our gochujang chicken recipe. If a shop nearby does not stock it, see where to buy gochujang in the UK.
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- Chung Jung One gochujang. A traditionally fermented paste, medium heat.
- Sempio gochujang. Another traditional option, widely stocked.
