Gochujang (2024)

FAQs

What is a good substitute for gochujang? ›

The most authentic gochujang replacement combines miso paste and sriracha with a little pinch of sugar. If you try to just swap in another Asian sauce like sriracha or sambal oelek as a 1:1 gochujang substitute, your dish will be spicier and more acidic than intended. Hot sauces contain vinegar, and gochujang does not.

It's like sriracha but has a deeper flavor profile with less vinegar and more sweetness. Gochujang is also less spicy than sriracha, so if you like sweet-spicy combinations then gochujang will be the perfect addition to your kitchen pantry.

Is it good for your health? Fermented foods are naturally rich in probiotics that are beneficial for digestive health and helps in boosting metabolic rate, which helps in effective weight loss. Fermented soybeans in Gochujang makes it a great source of probiotics that can boost healthy gut microbiomes.

Gochujang, a fundamental ingredient in Korean cooking, is a thick and spicy-sweet crimson paste made from red chile pepper flakes, glutinous rice (also known as sticky rice), fermented soybeans, and salt.

Gochujang - While different in texture, gochujang can provide the red color and balanced heat of Gochugaru. Use about half the amount of Gochugaru.

Gochujang is the closest replacement for Sriracha

It's a key component of Korean cooking and is what gives Korean chicken wings their sweet and spicy flavor. Gochujang is basically a luxuriously thick chili paste. It's known for its pungent flavor, which comes from spicy Korean chili peppers.

A little gochujang goes a long way. Use it as a base ingredient in Korean dishes, soups, stews and stir-fries. Its spicy flavour means it also works well as a marinade or with tacos and burgers.

It's not spicy but it is very intense and pungent with a fermented kick.

What does gochujang taste like? It's a bit spicy, a bit funky, salty and all kinds of savoury. Gochujang traditionally also gets its gentle sweetness from its fermentation process, which takes place over several years (all good things to those who wait and all that).

Gochujang alleviated constipation by increasing defecation frequency and water content in feces by reducing AQP3 mRNA expression.

Is gochujang inflammatory? ›

In conclusion, Gochujang showed anti-hepatic inflammation effects via reduced lipid accumulation, hepatic injury, and inflammatory response together with reorganization of gut microbiota dysbiosis regardless of salt content and the difference of micro bacteria composition.

Unlike a lot of hot sauces, which are made mainly with chilies and vinegar, gochujang also contains — along with gochu (Korean hot peppers) — sticky glutinous rice, fermented soy beans and salt, which is what gives it that addictive, umami taste.

How to Store Gochujang. Once opened, gochujang should be stored in the refrigerator. Like miso, it has quite a long shelf life, as long as it hasn't dried out or changed in color. Should you find yourself with a lot of gochujang leftover, remember that it can be used up in lots of different ways.

If you aren't using it very often then it may be a good idea to wrap the box tightly in some clingfilm (plastic wrap) to help prevent the paste from drying out. If there is no date on the box then we would suggest using the paste within 3 months of opening, provided it is refrigerated.

Although it is rarely, if ever, used as a finishing sauce, gochujang can be used straight from the tub. In fact, many Koreans will eat it as is as an accompaniment to raw vegetables (like crudité) and dried anchovies.

Gochujang flavor is different from Sriracha, Sambal, or any other global red chili powder-based sauces. It is unique and has its own distinct flavor. It can sure be spicy depending on the brand; it is also slightly sweet, a little salty, and has some rich meaty flavor from the fermented soybeans.

Tomato ketchup has the similar sweetness but it doesn't have any of the chilli heat in Gochujang. Combining hot chilli powder with ketchup adds both the heat and the sweetness that comes from Gochujang.

Hoisin Sauce: While hoisin sauce is not as spicy as gochujang, it can still substitute for a similar umami-rich flavor. Hoisin sauce is a thick, dark sauce made from soybeans, garlic, sugar, and various spices. It has a slightly sweet and tangy taste that can add depth to stir-fries, marinades, and glazes.

What does gochujang taste like? It's a bit spicy, a bit funky, salty and all kinds of savoury. Gochujang traditionally also gets its gentle sweetness from its fermentation process, which takes place over several years (all good things to those who wait and all that).