Gochujang paste is a Korean ingredient made from hot chilli peppers and fermented soybeans, with a little sweetener added. It is used as a cooking ingredient, marinade and condiment. It is quite often labelled and sold as hot pepper paste. You are most likely to find it in Asian supermarkets and stores rather than in mainstream supermarkets and there are some on-line suppliers listed below. It you can't find the paste then you can add a kick with any hot chilli or hot pepper sauce and you may need to add a small dash of honey.
Gochujang is an umami-packed fermented chilli paste, but it can be tricky to find. But don't worry, the best gochujang substitute hits all the spots with few ingredients. Read for more alternatives that work and those that don't.
If you enjoy spicy food, you will love gochujang. The fermented Korean chilli paste is salty, sweet, smoky and spicy. But, it can be tricky to find in small grocery stores. Luckily this gochujang substitute hits that sweet and savoury spot!
Gochujang (also gochu-jang, red chilli paste or hot pepper paste) is a spicy Korean fermented paste. It has a dark, red colour with an intensely savoury, sweet, spicy, and almost smoky taste. And that funky flavour of gochujang embodies Korean cuisine.
Glutinous rice (chapssal) or short-grain rice (mepssal) can replace glutinous rice powder. And some special variations of gochujang use whole wheat kernels, jujubes (red dates), pumpkin, or sweet potato.
Commercial gochujang ingredients can also include wheat flour, brown rice, corn syrup or tapioca syrup, wheat, cooking rice wine, defatted soybean powder, koji, alcohol (as preservative), garlic and onion.
Traditional gochujang is fermented outside in an earthenware container (jangdok, hangari, or onggi). However, thanks to the commercial production of gochujang (since the early 1970s), most Koreans now buy gochujang at grocery stores or markets.
Homemade gochujang is a surprisingly easy fermentation project. But, you need to track down the ingredients and find a suitable container for fermentation. Hyosun from Korean Babsang has a detailed post on how to make gochujang.
Dubu jorim is a braised tofu dish that traditionally uses gochugaru chilli flakes. But I love to add gochujang to the spicy braising liquid. See the spicy Korean braised tofu recipe for more information.
Gochujang also forms the base of other condiments. Cogochujang contains gochujang with vinegar and other seasonings, such as sugar and sesame seeds. Ssamjang is a mix of gochujang and doenjang with more flavourings like chopped onions.
Gochujang is deeply savoury, slightly sweet and a bit funky. The first taste of gochujang is very salty, followed by a complex sweet, fermented flavour before the spicy chilli pepper kicks in.
The spicy paste enhances the flavour of Korean dishes and sauces. It is not a standalone condiment. So, when you taste gochujang on its own, it should be spicier and saltier than you expect.
Gochujang has a complex, savoury flavour with a touch of sweetness and a spicy kick. To recreate these flavours, we rely on fermented soybean paste, spicy gochugaru, smoky maple and a few more flavour boosters.
Ssamjang is a thick, spicy paste with gochujang in it, making it a great alternative. It also contains fermented soybeans (doenjang), sesame oil, onion, garlic, green onions and brown sugar.
Japanese miso paste varies in flavour. It can be fruity (the koji in miso has an almost apricot-like taste) or intensely savoury. And, like doenjang, it is a great gochujang substitute when adjusted somewhat.
If your miso paste has a very thick texture (like in the picture above), thin it with a splash of water. Then mix in the cayenne powder until you reach your preferred spice level. Because the savouriness of miso paste varies, you may need to add salt or soy sauce. Add a dash of sugar (or maple syrup) for that touch of sweetness.
There are more than 200 varieties of sambal in Indonesia. The intensity ranges from mild to very hot. Some sambal ingredients include shallot, garlic, lemon or lime juice, kaffir lime leaves, garlic, terasi (a pungent shrimp paste), candlenuts and palm sugar.
So, not all sambals make a good substitute for gochujang. Sambal oelek is a raw chilli paste with vinegar and lemon juice. It is the simplest in flavour but lacks the fermented complexity of gochujang and the sweet, smoky flavour.
Like harissa paste, this chilli paste is delicious, an absolute flavour bomb. It is beautifully funky and fragrant, thanks to dried shrimp and shrimp paste making up about 20% of the paste. But, this fishy flavour is unfortunately not such a good match for the sweet and smoky gochujang flavour.
One exception is when you make a seafood-based Korean dish that requires gochujang, like Ojingeo Bokkeum where squid is stir-fried in a gochujang-based sauce. Then Thai chilli paste can be a delicious alternative, even though you will end up with more Thai than Korean flavour.
Haechandle Hot Chilli Pepper Paste (Gochujang) is free of any synthetic coloring and preservatives, and it adds a spicy and tasty flavor to your meal. This is one of the most traditional Korean pastes. Haechandle brings to you the rich taste of fermented sauces that brings the flavours of dishes to life.
Haechandle brings to you the rich taste of fermented sauces that brings the flavours of dishes to life. Haechandle red chilli pepper paste (Gochujang) is free of any synthetic colouring and preservatives and approved by the HACCP. Add it to meat, poultry, seafood and vegetable dishes to add a spicy and tasty flavour to your meal!
Haechandle brings to you the rich taste of fermented sauces that brings the flavors of dishes to life. Haechandle red chili pepper paste (Gochujang) is free of any synthetic coloring and preservatives and approved by the HACCP. Add it to meat, poultry, seafood and vegetable dishes to add a spicy and tasty flavor to your meal!
\"Gochujang, the traditional Korean pepper paste, is a must-have in any Korean kitchen. Made from a blend of chili peppers, glutinous rice, and fermented soybeans, it adds a unique depth of flavor and heat to any dish. Whether you're making bibimbap, kimchi stew, or marinades, gochujang will take your cooking to the next level. Its thick and savory consistency will enhance the taste of your food and give it a spicy kick that is perfect for any palate. Try it today and experience the authentic taste of Korean cuisine in your own home. Order now and elevate your cooking game with gochujang!\"
Gochujang is a traditional Korean condiment made from chili peppers, glutinous rice, and fermented soybeans. It is a thick, red paste that has a sweet, savory, and spicy flavor. It is used as a key ingredient in many Korean dishes, including bibimbap, kimchi stew, and marinades, and it adds a unique depth of flavor and heat to these dishes. Gochujang is often used as a base for sauces and dips, and it can also be used as a marinade for meats or vegetables. It is also used as a condiment, added to soups, stews, and stir-fries. The fermentation process gives Gochujang its characteristic deep umami taste and also its health benefits, like probiotics.
If Japan uses soy sauce and vinegar for cooking, Korea uses red pepper paste and sesame oil for various dishes. The combination of the thick texture, moderate sweetness and the following spicy pain of Kochujang, Korean chili paste, offers a unique experience in the world.With the addition of new ingredients such as red pepper to the unique Korean fermented sauce culture, Kochujang has attracted the taste of the world as well as Koreans. The pepper originated from South America and was imported to Korea through China and became a food ingredient representing Korean food. Kimchi would have even been impossible without pepper.Kochujang, which was created through the combination of chrysanthemum culture, is loved as an essential cooking staple for various dishes ranging from hot stew to bibimbap.
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Great sauce. I used soybean miso, tamari and kashmiri chilly flake and coconut sugar.The other ingredients remained the same as in your recipe. Also had to use a bit more water to get a smooth paste. I used it to coat potato cubes that I then baked in the oven.
@Tida: Gochujang is vegan. There are many gochujang-based recipes that contain additional ingredients, as @Xissy mentioned, but if you purchase gochujang from any store, it will only contain plant-based ingredients.
Regular soy sauce and miso paste are fine, but we recommend using less of the soy sauce as it is more potent than coconut aminos. We prefer the flavor of these soy alternatives and find that it makes the recipe more accommodating to those with sensitivities.
500g by Wang.Gochujang is a popular fermented Korean paste that flavours stews, sauces, stir fries and marinades - also known as 'gojuchang'. Try Gochujang paste in your cooking to provide a rich, spicy, savoury flavour to your dish. 59ce067264