The closest substitute for gochujang (고추장) is a mix of white miso, gochugaru (고춧가루, Korean chili flakes), and a little honey or rice syrup. If Korean ingredients are hard to find, Sriracha mixed with miso is the easiest option.
Neither will taste exactly like gochujang, and that’s okay. The goal isn’t a perfect copy. It’s recreating the balance your dish needs.
Quick Answer
- Closest Korean-style substitute: Miso + gochugaru + honey or rice syrup
- Easiest international substitute: Sriracha + miso
- Korean pantry shortcut: Ssamjang
- Emergency substitute: Tomato paste + chili + soy sauce + sugar
Choose your substitute based on the dish you’re cooking, not just the ingredient you’re missing.
What Is Gochujang?
Gochujang is a traditional Korean fermented red chili paste. It is made by fermenting ingredients such as chili pepper powder, soybean malt, rice or other grains, and salt.
Koreans use it in bibimbap, tteokbokki (떡볶이), spicy meat dishes, stews, dipping sauces, and marinades.
Unlike most Western hot sauces, gochujang is thick, savory, and slightly sweet. Its flavor comes from five parts working together:
- Spicy: from Korean red pepper
- Sweet: from grains, malt, or added sweeteners
- Savory / Umami: from fermented soybean ingredients
- Salty: from salt and other seasonings
- Thick and Sticky: from its paste-like texture
That combination is why one hot sauce can’t replace it. Commercial products also vary in sweetness, saltiness, and heat, so even gochujang itself doesn’t taste exactly the same from brand to brand.
7 Practical Gochujang Substitutes
1. Miso + Gochugaru + Honey or Rice Syrup
Best for: Bibimbap, marinades, glazes, and stews
This is the closest option to the Korean flavor profile.
For about 1 tablespoon of substitute:
- 2 teaspoons white miso
- 1 teaspoon gochugaru
- ½–1 teaspoon honey or rice syrup
- ½–1 teaspoon warm water, as needed
Mix until you have a thick, smooth paste.
Each ingredient covers a different part of gochujang’s flavor. Miso brings fermented soybean umami, gochugaru adds Korean chili heat and color, and honey or rice syrup provides sweetness.
It won’t have the depth of traditionally fermented gochujang, but for everyday cooking, it works well.
2. Sriracha + Miso + Sugar
Best for: Quick sauces, stir-fries, and marinades
If Sriracha and miso are easier to find where you live than Korean ingredients, start here.
- 2 teaspoons Sriracha
- 1 teaspoon white miso
- ¼–½ teaspoon sugar or honey
Mix and taste. Add a little water for a thinner sauce.
Sriracha brings the heat, and miso adds fermented depth. The result will be sharper than gochujang because Sriracha has a noticeable vinegar and garlic character.
3. Ssamjang
Best for: Dipping sauces, grilled meat, and savory marinades
If you already have Korean ingredients at home, check for ssamjang (쌈장). It already combines fermented soybean and chili flavors, so it can work as a shortcut.
But the two pastes have different jobs. Gochujang is a red chili paste, while ssamjang is a seasoned dipping paste that is more savory and less sweet.
Don’t replace gochujang with an equal amount of ssamjang. Start with less, taste, and adjust.
4. Gochugaru + Doenjang + Sweetener
Best for: Stews and savory Korean sauces
This is another option from a Korean pantry.
- 2 teaspoons doenjang (된장, Korean soybean paste)
- 1 teaspoon gochugaru
- ½ teaspoon honey or rice syrup
- A little warm water
Doenjang gives fermented soybean depth, and gochugaru provides the chili flavor. This works best in dishes that already contain liquid, such as stews.
Doenjang is saltier and more strongly fermented than gochujang, so start with less than you think you need.
5. Sambal Oelek + Miso + Sugar
Best for: Stir-fries, noodles, and sauces
Sambal oelek is easy to find in many international supermarkets and has a thick chili texture.
- 2 teaspoons sambal oelek
- 1 teaspoon miso
- ¼–½ teaspoon sugar
The flavor won’t be distinctly Korean, but you’ll get a good balance of heat, umami, and sweetness. Use it when the overall taste of the dish matters more than an exact Korean flavor.
6. Tomato Paste + Chili + Soy Sauce + Sugar
Best for: Emergencies
When you have no Asian ingredients at all, this combination still gives you red color, thickness, heat, saltiness, and sweetness.
- 1 tablespoon tomato paste
- 1 teaspoon chili powder or hot sauce
- A small splash of soy sauce
- A little sugar
It won’t taste Korean, but it can help you finish the recipe when your pantry is nearly empty.
7. Harissa + a Little Sweetener
Best for: Bold marinades and roasted foods
Harissa has a thick chili-paste texture and plenty of heat. Depending on the product, it may also carry smoky or aromatic notes such as cumin or caraway, so the dish will taste noticeably different.
A little sugar or honey helps balance the heat. Use it when you’re comfortable with a different flavor. A substitute doesn’t have to taste identical to be useful.
Which Gochujang Substitute Should You Use?
| Korean dish | Recommended substitute |
|---|---|
| Bibimbap | Miso + gochugaru + sweetener |
| Tteokbokki | Miso + gochugaru + sweetener |
| BBQ marinade | Sriracha + miso |
| Stir-fry | Sriracha + miso, or sambal + miso |
| Stew | Doenjang + gochugaru |
| Dipping sauce | Ssamjang, or Sriracha + miso |
| Fried rice | Sriracha + soy sauce + a little sweetness |
Instead of asking “What replaces gochujang?”, ask “What am I cooking?” The answer changes with the dish.
What Shouldn’t You Use Alone?
Some ingredients cover only part of gochujang’s flavor.
- Gochugaru alone: It gives chili flavor, heat, and color, but no sweetness, fermented umami, or paste texture. Gochugaru is dried chili flakes; gochujang is a fermented paste.
- Sriracha alone: Its vinegar and garlic profile can make a Korean dish taste quite different.
- Generic chili powder alone: It isn’t the same as gochugaru, which has its own flavor and texture.
- Harissa alone: It provides heat and body, but its aromatic profile is very different.
Can You Make Korean Food Without Gochujang?
Absolutely. You don’t even need to replace it every time.
Korean cooking relies on three major fermented jang: ganjang (간장, soy sauce), doenjang, and gochujang. Each plays a different role, and many Korean dishes don’t use gochujang at all.
So when you don’t have it, sometimes the best solution isn’t imitation. You can simply cook a dish that takes a different seasoning direction.
🐰 Tosil: “Can I make a big batch of the miso mix and keep it?”
🐯 Hodong: “Make a small batch instead. Keep it in a sealed container in the fridge and use it within about a week.”
🐰 Tosil: “And if I finally find real gochujang?”
🐯 Hodong: “Start with a small tube. Once it’s open, keep it in the fridge, and it will last for months.”
When you find gochujang at a Korean grocery store, take a moment to check the ingredient list. Not every product uses the same chili ingredient.
Look for 고춧가루 (gochugaru), which means red pepper powder. Some products list 고추양념 (gochu yangnyeom) instead, which is a prepared chili seasoning mix. That doesn’t make a product bad, since different products are made for different purposes and prices.
You may also see 태양초 (taeyangcho) on the package. It means sun-dried red peppers, and Korean brands often highlight it as a sign of better chili flavor.
My rule: Don’t judge a Korean ingredient only by its name. Check what’s inside.
When you don’t have gochujang, don’t try to replace one ingredient. Replace what it does.
Gochujang brings heat, sweetness, umami, fermented depth, and body to a dish. If your dish needs heat, add chili. If it needs fermented umami, add miso or doenjang. If it needs sweetness, add a little honey or rice syrup.
Korean cooking doesn’t have to feel like a test where you need every ingredient before you start. You don’t need a perfect pantry. You need a little curiosity.
Mix. Taste. Adjust.
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