Out of gochujang? Don’t panic—these easy and delicious Gochujang Substitutes will save your recipe and bring the perfect spicy-sweet kick!
Ever find yourself halfway through a recipe only to realize you’re totally out of gochujang? Yep, been there. That deep, spicy-sweet Korean chili paste is hard to beat—but don’t panic, your dish isn’t doomed. There are some solid gochujang substitutes that’ll still bring the heat and the flavour.
Whether you’re making bibimbap, wings, or a spicy marinade, these Korean chili paste substitutes are great when you need a quick fix. Some are pantry staples, others are easy DIY blends that come pretty darn close. And let’s be honest—sometimes you just need a quick fix that still hits those spicy, umami notes. So let’s break down your best back-up plans for gochujang, no stress required.
WHAT IS GOCHUJANG, ANYWAY?
If you’re new to it, here’s the deal: it’s that deep red paste you’ve probably seen in Korean recipes that packs a spicy-sweet-savory punch. Gochujang is a thick, fermented chili paste made from gochugaru (Korean red pepper flakes), glutinous rice, fermented soybeans, and salt. That fermentation is key—it gives gochujang its signature funk and umami depth that sets it apart from your average hot sauce. It’s not just about heat either (though it’s got a kick!); it’s complex, rich, and adds major depth to everything from marinades and stir-fries to bibimbap and dipping sauces.
TOP GOCHUJANG SUBSTITUTES THAT STILL BRING THE HEAT
1. MISO PASTE + CHILI FLAKES (OR SRIRACHA)
Why it works: Miso brings the fermented umami flavour, while chili flakes or Sriracha bring the heat and a touch of sweetness.
How to use it: Mix 1 tablespoon of red miso paste with 1–2 teaspoons of chili flakes (or a squirt of Sriracha). Add a tiny bit of honey or sugar to round it out.
Best for: Marinades, soups, stir-fries—basically anywhere gochujang would be used in a cooked recipe.
2. THAI CHILI PASTE (NAM PRIK PAO)
Why it works: It has a similar thick, sticky consistency with sweet, spicy, and slightly smoky flavours.
How to use it: When using this substitute, use it in a 1:1 ratio for gochujang in stir-fries or sauces. You may want to dial back other salty ingredients—it’s quite punchy.
Best for: Stir-fries, noodles, dipping sauces.
3. SRIRACHA + MISO OR SOY SAUCE
Why it works: Sriracha brings that garlicky chili heat with a touch of sweetness, while miso or soy sauce adds depth and savory flavour.
How to use it: Combine 1 tablespoon Sriracha with 1 teaspoon miso paste (or a splash of soy sauce). Add a pinch of sugar if needed.
Best for: Dips, marinades, or as a glaze for roasted meats and veggies.
4. DOENJANG (KOREAN FERMENTED SOYBEAN PASTE) + CHILI FLAKES OR SAUCE
Why it works: Doenjang is gochujang’s funky cousin—it’s saltier and earthier, but still fermented and full of umami. Paired with heat, it mimics gochujang nicely.
How to use it: Mix 1 tablespoon doenjang with 1–2 teaspoons chili flakes or your fave hot sauce.
Best for: Stews, soups, and dishes where depth of flavor matters more than sweetness.
5. HARISSA
Why it works: Harissa is a North African chili paste with garlic, spices, and sometimes a hint of sweetness. It’s not fermented, but the bold flavour profile is in the same ballpark.
How to use it: For best results, swap in equal amounts for gochujang. You may want to add a tiny bit of sugar or miso to get closer to the full flavour profile.
Best for: Grilled meats, veggies, and dressings.
6. SAMBAL OELEK + A TOUCH OF SUGAR OR HONEY
Why it works: Sambal is spicy, fresh-tasting, and has that chili kick—just missing the sweetness and umami.
How to use it: Mix 1 tablespoon sambal with ½ teaspoon honey and a small splash of soy sauce or miso.
Best for: Sauces, marinades, or any dish where you want straight-up heat with a bit of balance.
7. TOMATO PASTE + HOT SAUCE + SOY SAUCE
Why it works: This is a pantry hack! Tomato paste adds thickness and slight sweetness, hot sauce brings the heat, and soy sauce brings the umami.
How to use it: Blend 1 tablespoon tomato paste with 1 teaspoon hot sauce and ½ teaspoon soy sauce. Adjust to taste.
Best for: Cooking on the fly when you’re out of all the usual suspects.
8. CHILI GARLIC SAUCE + A DASH OF MISO OR SOY
Why it works: Chili garlic sauce is bold, spicy, and garlicky—it just needs that fermented depth to mimic gochujang.
How to use it: Use 1 tablespoon chili garlic sauce + 1 teaspoon miso or soy sauce. Add a bit of sugar if needed.
Best for: Stir-fries, dipping sauces, glazes.
Now that you’ve got the lowdown on the best gochujang substitutes, there’s no need to stress if your pantry doesn’t have that iconic Korean chili paste. Whether you’re craving a spicy stir-fry or a tangy marinade, these alternatives have got your back with plenty of flavour and heat. When it comes to swapping out ingredients, experimenting with different combos might even lead you to your new favourite gochujang substitute (or two). With these options, you’ll never have to miss out on that signature kick.
When all is said and done, cooking is all about making flavours work for you, not against you. With these gochujang substitutes, you can keep that bold, umami-packed punch alive in your meals without missing a beat. No matter which one you try, your dishes will still bring that perfect balance of sweet, spicy, and savory goodness. So next time you’re whipping up a Korean-inspired meal, don’t sweat it—there’s always a flavourful backup plan ready to save the day.
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