Gochujang Substitute
Whether you’re making Korean BBQ, bibimbap, or a spicy dipping sauce—gochujang is a powerhouse ingredient that brings deep umami, sweetness, and heat. But if you’re in the middle of cooking and realize your container is empty (or maybe you haven’t picked it up yet), don’t worry—I’ve got you covered. These gochujang substitutes use everyday ingredients and still deliver great flavor.
Let’s talk about what makes gochujang so special, and which alternatives come closest.
What is Gochujang?
Gochujang is a thick, fermented Korean chili paste made from red chili powder (gochugaru), glutinous rice, fermented soybeans, and salt. It’s deeply savory, slightly sweet, and packs moderate heat. Gochujang adds depth to marinades, sauces, soups, and even stews—it’s one of those ingredients that builds flavor without needing a long list of spices.
Where to Find Gochujang
You’ll usually find gochujang in the refrigerated or international aisle of Asian grocery stores, Whole Foods, and most large supermarkets. It comes in tubs or squeeze bottles and lasts a long time in the fridge. My go-to brand is CJ Haechandle, but any Korean-made version works.
Best Substitutes For Gochujang
Now, let’s say you don’t have it on hand. Here are the best swaps, depending on what you’re making and what you’ve got in the pantry:
1. Ssamjang (Best Overall Substitute)
If you have ssamjang (a Korean dipping sauce), it’s a great gochujang substitute. It already contains gochujang and doenjang (fermented soybean paste), so it brings similar umami and heat, but with a chunkier texture. Use it 1:1, and thin with a splash of water or broth if needed.
2. Sriracha (Best for Heat)
Sriracha brings heat and a touch of sweetness, but it’s thinner and lacks the fermented flavor. For quick sauces or marinades, it works in a pinch. Add a little miso or soy sauce to give it more depth.
3. Miso Paste (Best for Umami)
White or red miso has the salty, savory punch but no heat. If you’re avoiding spice or want to build flavor in a soup or sauce base, this is a great option. You can always mix in a pinch of chili flakes or a dash of sriracha.
4. Harissa (North African Option)
Harissa has chili, garlic, and spices, with a smoky kick. It’s not a perfect match in flavor, but it’s thick and brings both heat and depth. Start with a small amount and taste as you go.
5. Red Pepper Flakes (Gochugaru)
If you have Korean red pepper flakes (gochugaru), you’re halfway there. Mix with a bit of miso paste and sugar for a closer dupe. It won’t have the fermented kick, but it’s great for sauces and marinades.
6. Chili Garlic Sauce + Miso Paste (Flavor-Packed DIY)
This combo hits the sweet, spicy, and umami notes. Mix equal parts chili garlic sauce and white miso paste. Add a pinch of sugar if you want more sweetness. It’s a solid swap for anything gochujang-based.
7. Tomato Paste + Chili Powder + Sugar (Pantry-Friendly Option)
Mix 1 tablespoon tomato paste with ½ teaspoon chili powder and ½ teaspoon sugar. This gives you the sweet heat and body, though it lacks the fermented depth. Still great for quick stir-fries or dipping sauces.
8. Ketchup + Soy Sauce + Sriracha (Mild but Effective)
In a real pinch, mix 1 tablespoon ketchup with 1 teaspoon soy sauce and a squirt of sriracha. It’s sweeter and milder, but works for marinades or glaze-style sauces. Adjust the ratio to taste.
Final Thoughts
Nothing replaces gochujang exactly—but you can still build bold, balanced flavor with a little creativity. Whether you’re making spicy noodles, Korean-inspired stir-fries, or just need a quick marinade, these swaps can help you get dinner on the table without skipping a beat.
Have a favorite combo I missed? Let me know in the comments—I’d love to try it!
