Start Using Gochujang

As Korean cuisine has become more popular in the US, so have the traditional ingredients, like Gochujang. Gochujang is not a condiment, but rather it is an ingredient used in in sauces and in cooking, rather than on its own. If you’ve enjoyed Bibimbap (Korean Rice bowls) you got a taste of a Gochujang sauce, drizzled over the bowl. Bulgogi and other Korean Barbecue dishes get a boost of heat from Gochujang. Korean Chicken Wings and Jigae (Korean Stews) also sing with the unique flavor of Gochujang.

What is Gochujang?

Unlike simple hot sauces, gochujang is a paste that’s been fermented and allowed to develop over time. Korean Hot chilies, Barley Malt, Sweet Rice and Fermented Soybeans are mixed and seasoned with salt. The starches and sugars in the rice and malt syrup provide food for the bacteria that act to break down all the components into a harmonious, complex mixture.

Gochujang Paste is Not Gochujang Sauce

Gochujang paste comes in a tub, because it is thick and spoonable. Gochujang sauces are pourable, and usually combine the paste with rice vinegar, sugar, soy sauce, sesame oil, or other ingredients. Gochujang sauce is a convenient and easy condiment that can be used to liven up a bowl of rice or noodles, a stir-fry, or even as a dip for potato chips. You can easily make your own in a small pot by whisking 1/4 cup of Gochujang paste with 1/4 cup of sugar (or honey, whatever sweetener you prefer) and a teaspoon each of rice vinegar and sesame oil. Add some finely grated ginger or minced garlic, is you like, and whisk in enough water to make it liquid. Bring to a boil and simmer briefly, then transfer to a jar or bottle when cooled.

What Does Gochujang Taste Like?

Gochujang is a symphony of flavors, combining heat, sweetness, saltiness, funky fermented flavors and the umami we sense as savory and “meaty.” It’s usually an ingredient that is added to sauces that have a little vinegar for tartness, or to hearty stews, where it complements the meaty broth. Popular dishes like Gochujang Noodles.

What Can I Substitute for Gochujang?

In a pinch, using another hot sauce, like Sriracha, will replace the heat of Gochujang. If you want a closer dupe, stir a teaspoon of miso with a couple pinches of sugar and a small amount of cayenne pepper to taste. The miso replaces the fermented soybean flavor, balanced with sweetness and heat from the cayenne.

Is Gochujang Hotter Than Sriracha?

I you’re looking for something to drizzle and you have a bottle of Gochujang Sauce, it will be a little milder and sweeter than straight Sriracha. Both are in the lower-heat range in the world of incendiary hot sauces.

How Do I Use Gochujang?

Gochujang chicken recipes are always a hit, giving the mild meat a sweet, spicy kick. Try Gochujang Glazed Drumsticks for a start. Give a burger some flair with Asian Fusion Burgers with Gochujang Ketchup.Gochujang Noodles or dumplings are craveable, and you can use the sauce in Dumplings and Broccoli in Sticky Gochujang Sauce on noodles, too. The spiciness of Gochujang also makes leftover rice exciting, as in this Kimchi Fried Rice Recipe. For a lighter dish, try Korean Lettuce Wraps with Cola-Gochujang Sauce.

Try Gochujang In Your Kitchen

Buy a tub of Gochujang paste and try it in traditional Korean dishes at home, you’ll find some new family favorites. Add it in place of other chilies in spicy sauces, stir fries and soups. Buy a bottle of Gochujang Sauce, and use it wherever you’d usually drizzle hot sauce, for a burst of Korean flavor. Once you try the subtly funky, sweet chili flavors in food, you’ll be hooked.