Best Gochujang Substitutes: What to Use in Korean Recipes When You're Out
Picture this: You’ve finally decided to make authentic Korean Bibimbap or chewy Tteokbokki at home. You have the fresh vegetables, the meat, and the rice all lined up.
But as you read through the sauce ingredients, you hit a major roadblock: Gochujang (Korean chili paste).
You check your local grocery store, but the Asian aisle is bare. You peer into your pantry, but there is no red tub in sight. Do you have to completely scrap your plans for a delicious Korean dinner?
Absolutely not!
While gochujang has a unique flavor that is hard to replicate perfectly with a single ingredient, you can easily whip up an incredibly close substitute using everyday condiments you likely already have in your kitchen.
Let's break down the flavor profile of gochujang, look at the absolute best pantry-friendly substitute formulas, and learn what ingredients you should definitely avoid.
Deconstructing the Flavor of Gochujang
To create a successful substitute, we first need to understand what makes gochujang taste so special. It isn't just "spicy paste." Gochujang is a thick, fermented condiment made from glutinous rice, fermented soybeans, red chili powder, and salt.
This creates a complex four-dimensional flavor profile:
1. Spicy: A warm, smoky heat (not a sharp, stinging burn).
2. Savory / Umami: A deep, earthy, fermented soy depth.
3. Sweet: A natural, sticky sweetness from the broken-down starches.
4. Salty: A bold seasoning base.
If you only use a hot sauce (like Sriracha) to replace gochujang, your dish will taste spicy and sweet, but it will completely lack that deep, savory "soul" that fermentation provides. To get the best results, we need to balance these four elements.
The Absolute Best Gochujang Substitute Formulas
Here are the two best multi-ingredient mixtures that come closest to replicating the thick texture and deep, complex flavor of authentic gochujang.
Formula 1: The "Gold Standard" Substitute (Deep & Fermented)
Best for: Stews, marinades, and dishes where gochujang is cooked down.
This formula is the closest possible match because it uses a real fermented soybean base alongside authentic Korean chili flakes.
* 1 tbsp Doenjang (Korean soybean paste) OR Red Miso Paste
* 1 tbsp Gochugaru (Korean red chili flakes)
* 1 tsp Sugar, Honey, or Maple Syrup
* A few drops of Soy Sauce (if using mild miso)
* A tiny splash of warm water (just enough to blend it into a thick paste)
Why it works: The Doenjang or Miso provides the missing fermented umami depth. The Gochugaru adds the signature smoky Korean heat, and the sweetener mimics the glossy, sticky texture of the glutinous rice in real gochujang.
Formula 2: The "Easy Western Pantry" Substitute (Quick & Accessible)
Best for: Dipping sauces, bibimbap sauce, and quick stir-fries.
If you don't have Korean ingredients like doenjang or gochugaru, this formula uses incredibly common ingredients found in almost any mainstream supermarket.
* 1 tbsp Red Miso Paste (or standard yellow miso)
* 1 tbsp Sriracha Hot Sauce
* 1 tsp Maple Syrup or Honey
Why it works: Sriracha brings the heat, acidity, and mild sweetness. The miso paste instantly injects that crucial, earthy fermented soybean flavor. When mixed together, they form a thick, reddish paste that behaves incredibly like gochujang in sauces.
Simple Single-Ingredient Swaps (And How to Fix Them)
If you are in a rush and only have one hot sauce in your fridge, here is how you can use it—and the simple tweaks to make it taste much better:
1. Sriracha
* The Problem: Sriracha is much thinner than gochujang, is highly acidic (vinegary), and lacks fermented depth.
* The Fix: Mix 1 tablespoon of Sriracha with 1 teaspoon of brown sugar and a few drops of soy sauce (or a pinch of bouillon powder) to add saltiness and deep umami.
2. Sambal Oelek (Indonesian Chili Paste)
* The Problem: Sambal oelek is chunky, vinegar-forward, and completely unsweetened.
* The Fix: Mix 1 tablespoon of Sambal Oelek with 1 teaspoon of honey or sugar, a pinch of garlic powder, and a dash of soy sauce.
3. Gochugaru + Water + Sweetener
The Problem: If you have Korean red pepper flakes (Gochugaru*) but no paste, mixing it with water just creates a gritty, hot water slurry.
* The Fix: Mix 1 tablespoon of Gochugaru with 1 tablespoon of soy sauce, 1 teaspoon of honey, and a small drop of sesame oil. This creates a thick, savory chili paste that works beautifully in stir-fries.
🚫 What NOT to Use as a Gochujang Substitute
Avoid these common pantry traps, which will alter the flavor profile of your Korean dish too dramatically:
* Tomato Paste: While it looks thick and red, tomato paste is highly acidic, fruity, and lacks any heat or fermented soy flavor. It will make your Korean dish taste like Italian pasta sauce.
* Pure Cayenne Pepper: Cayenne is extremely hot but has a flat, dry flavor. Using it as a direct substitute will make your dish painfully spicy without any of the rich, sweet-savory complexity of gochujang.
* Chipotle in Adobo: While it has a lovely smoky heat, the distinct Mexican spices (cumin, oregano, tomato) will clash with classic Korean flavors.
How to Adjust Your Recipe When Using a Substitute
Gochujang is incredibly thick, sticky, and acts as a natural thickener in sauces (like in Tteokbokki).
If your substitute is much thinner (like Sriracha or Sambal Oelek), reduce the liquid (water or broth) in your recipe by a tablespoon or two, or simmer the sauce a little longer to let it reduce and thicken naturally.
Frequently Asked Questions (FAQ)
Can I make a gluten-free gochujang substitute?
Yes! Authentic gochujang often contains wheat or barley. To make a gluten-free substitute, use gluten-free tamari or gluten-free red miso paste mixed with Sriracha and honey.
Is gochugaru the same as gochujang?
No. Gochugaru is coarse, dry red pepper flakes. Gochujang is a thick, smooth, sweet-savory fermented paste. Gochujang contains gochugaru, but they behave very differently in recipes.
Which substitute is best for Bibimbap?
For Bibimbap sauce, Formula 2 (Miso + Sriracha + Honey) is excellent because it blends smoothly and drizzles beautifully over the rice and vegetables.
Final Thoughts
While nothing can fully replace the deep, complex magic of authentic Korean gochujang, you don't have to put your cooking plans on hold.
By combining a spicy element (Sriracha/chili flakes) with a savory fermented element (miso/soy sauce) and a touch of sweetness (sugar/honey), you can create a highly successful substitute that will keep your Korean dinner night on track!
Once you get a chance, we highly recommend grabbing a real red tub of gochujang to experience the real thing. Read our guide to help you choose the best brand: What Is Gochujang? How to Use Korea’s Most Popular Chili Paste.
Recommended Next Reads for K-Food Beginners:
* Start Here: Your Beginner-Friendly Guide to Korean Food
* Easy Korean Recipes for Beginners
* What Is Gochujang? How to Use Korea’s Most Popular Chili Paste
