Best Gochujang Substitutes for Korean Cooking | Ingredient Swap Guide
The best substitute for gochujang is Sriracha + Miso at a 1 tbsp sriracha + 1 tbsp miso for 2 tbsp ratio. It works best for marinades, sauces, bibimbap. There are 4 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Sriracha + Miso
1 tbsp sriracha + 1 tbsp miso for 2 tbsp
Mix equal parts to achieve both heat and fermented umami flavor. Add a pinch of sugar for sweetness.
What are the other substitutes for gochujang?
Tomato Paste + Cayenne + Sugar
2 tbsp tomato paste + 1/2 tsp cayenne + 1 tsp sugar for 2 tbsp
Provides thickness and color with adjustable heat. Add more sugar for sweeter profile.
Red Pepper Flakes + Soy Sauce + Sugar
1 tbsp flakes + 1 tbsp soy sauce + 1 tsp sugar
Soak flakes in soy sauce for 10 minutes, then add sugar. Creates a loose paste.
Sambal Oelek + Sugar
1 tbsp sambal + 1 tsp sugar for 1 tbsp
Adds sugar to mimic gochujang's sweetness. Missing the fermented depth but provides heat.
Harissa + Honey
1 tbsp harissa + 1 tsp honey for 1 tbsp
Different spice profile but similar heat and sweetness. Works well in fusion dishes.
What should you know before substituting gochujang?
Gochujang's unique fermented flavor is hard to replicate exactly, but you can get close by combining heat, sweetness, and umami. Store opened gochujang in the refrigerator for up to a year.
How do you substitute gochujang in a recipe?
Gochujang is a Korean fermented chili paste that combines spicy, sweet, and savory flavors with a thick, sticky texture. It's essential in Korean cooking for marinades, stews, and bibimbap.
The best substitute for gochujang depends on what role it plays in your recipe. Our top recommendation is Sriracha + Miso (1 tbsp sriracha + 1 tbsp miso for 2 tbsp), which works well for marinades, sauces, bibimbap.
If you need a different option, Tomato Paste + Cayenne + Sugar (2 tbsp tomato paste + 1/2 tsp cayenne + 1 tsp sugar for 2 tbsp) is another reliable choice. Provides thickness and color with adjustable heat. Add more sugar for sweeter profile.
When substituting gochujang, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Frequently Asked Questions
What can I use instead of gochujang?
The best gochujang substitutes are a mix of sriracha and miso paste for similar heat and umami, sambal oelek with sugar added, or a blend of tomato paste, cayenne, and sugar. Each provides the spicy-sweet-savory balance characteristic of gochujang.
Can I use sriracha instead of gochujang?
Sriracha alone is thinner and lacks gochujang's fermented umami flavor. For better results, mix equal parts sriracha and miso paste, then add a pinch of sugar to achieve the complex flavor profile.
Is there a gluten-free gochujang substitute?
Yes, mix tomato paste with cayenne and sugar, or use sambal oelek with added sugar. Both are naturally gluten-free and provide similar heat and sweetness, though they lack the fermented depth.