What Is Gochujang? Everything You Need to Know
Gochujang has become one of the most popular Korean cooking ingredients around the world, but many home cooks are still unsure what it is or how to use it.
This thick red chilli paste is known for its unique combination of spicy, savoury and slightly sweet flavours. It can be used in everything from marinades and stir-fries to noodles, dipping sauces and Korean fried chicken.
Whether you are experimenting with Korean cooking for the first time or simply looking for a new way to add flavour to everyday meals, this guide explains everything you need to know about gochujang.
What Is Gochujang?
Gochujang is a traditional Korean fermented chilli paste.
It is typically made using red chilli powder, fermented soybean powder, glutinous rice and salt. The ingredients are combined and fermented, creating a deep, complex flavour that is very different from an ordinary hot sauce.
Gochujang is thick, concentrated and intensely flavoured. It is normally used as a cooking ingredient rather than poured directly over food in large amounts.
What Does Gochujang Taste Like?
Gochujang has a distinctive balance of:
- Spiciness
- Savoury flavour
- Mild sweetness
- Fermented depth
- Rich umami
Its flavour is deeper and more rounded than a standard chilli sauce.
The sweetness helps balance the heat, while the fermented ingredients add a savoury richness that works particularly well with meat, noodles, rice and vegetables.
Gochujang is not only about heat. Its combination of sweetness, spice and savoury flavour is what makes it such a versatile cooking ingredient.
Is Gochujang Very Spicy?
Gochujang is spicy, but the level of heat can vary between products.
It is usually considered moderately spicy rather than extremely hot. Its sweetness and savoury flavour also make the heat feel more balanced than the sharp heat of some chilli sauces.
When using gochujang for the first time, begin with a small amount and add more according to your preferred spice level.
For a mild dish, start with approximately one teaspoon. For a stronger gochujang flavour, use one to two tablespoons depending on the size of the meal.
What Is Gochujang Made From?
Traditional gochujang commonly contains:
- Korean red chilli powder
- Fermented soybeans
- Glutinous rice or rice syrup
- Salt
- Water
Recipes and commercial products can differ, so always check the ingredient and allergen information on the packaging.
Some gochujang products may contain wheat, soy or other allergens depending on the recipe and manufacturing process.
Gochujang vs Chilli Paste: What Is the Difference?
Although gochujang is often described as a chilli paste, it is not the same as a regular chilli paste.
A standard chilli paste may primarily contain crushed chillies, salt, oil, vinegar or garlic. Its main purpose is usually to add heat.
Gochujang offers much more than spice. Its fermentation process creates sweetness, savouriness and depth of flavour.
| Gochujang | Regular Chilli Paste |
|---|---|
| Thick and concentrated | Texture varies |
| Spicy, sweet and savoury | Usually mainly spicy |
| Fermented flavour | Often not fermented |
| Contains soybean and rice ingredients | Often made mainly from chillies |
| Used in Korean cooking | Used across many cuisines |
| Adds colour, heat and depth | Mainly adds heat |
Gochujang vs Sriracha
Gochujang and sriracha are both red and spicy, but they are used differently.
Sriracha is a thinner chilli sauce with a strong garlic and vinegar flavour. It can usually be squeezed directly onto food.
Gochujang is thicker, richer and more concentrated. It is generally mixed with other ingredients before being used in a dish.
Sriracha is ideal as a finishing sauce, while gochujang is particularly good for marinades, glazes, cooking sauces and stir-fries.
Gochujang vs Gochugaru
Gochujang and gochugaru are related, but they are not the same ingredient.
Gochugaru is Korean red chilli powder or chilli flakes. It adds heat, colour and a slightly smoky chilli flavour.
Gochujang is a fermented paste that may contain gochugaru along with rice, soybeans and salt.
Use gochugaru when you want dry chilli flavour. Use gochujang when you want a thick sauce with sweetness, spice and savoury depth.
How Do You Use Gochujang?
Gochujang is best mixed with other ingredients to create a balanced sauce.
It works particularly well with:
- Soy sauce
- Sesame oil
- Rice vinegar
- Honey
- Brown sugar
- Garlic
- Ginger
- Lime juice
- Sesame seeds
- Sushi mayonnaise
Because it is concentrated, you rarely need a large amount.
10 Easy Ways to Use Gochujang
1. Korean Fried Chicken Sauce
Combine gochujang with honey, soy sauce, garlic and a small amount of rice vinegar.
Toss the sauce through crispy fried or oven-baked chicken.
2. Gochujang Noodles
Mix gochujang with soy sauce, sesame oil, garlic and a splash of noodle water.
Toss through cooked noodles and top with spring onion and sesame seeds.
3. Stir-Fry Sauce
Add gochujang to a sauce made with soy sauce, honey and water.
Use it with chicken, beef, tofu or vegetables.
4. Meat Marinade
Combine gochujang with soy sauce, garlic, ginger and sesame oil.
Use it to marinate chicken, beef or pork before grilling, frying or roasting.
5. Rice Bowls
Drizzle a diluted gochujang sauce over rice bowls containing vegetables, meat, tofu or fried eggs.
6. Gochujang Mayonnaise
Mix a small amount of gochujang into sushi mayonnaise.
Use it as a dipping sauce for fries, chicken, sushi, sandwiches or wraps.
7. Gochujang Fried Rice
Add gochujang to fried rice along with soy sauce, vegetables and your preferred protein.
It adds colour, spice and richness.
8. Glazed Vegetables
Mix gochujang with honey and sesame oil, then brush it over roasted cauliflower, carrots, aubergine or sweet potato.
9. Soups and Stews
Stir a spoonful into soup or broth to add heat and depth.
It works well in noodle soups, chicken soups and vegetable stews.
10. Dipping Sauce
Combine gochujang with rice vinegar, sesame oil, soy sauce and a little honey.
Serve with dumplings, spring rolls, chicken or vegetables.
Easy Gochujang Sauce Recipe
This simple sauce can be used for noodles, stir-fries, chicken or rice bowls.
Ingredients
- 1 tablespoon gochujang
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- 1 small garlic clove, finely grated
- 1 to 2 tablespoons water
Method
- Add all the ingredients to a small bowl.
- Mix until smooth.
- Add additional water if you would like a thinner sauce.
- Taste and adjust the sweetness, saltiness or spice level.
- Use immediately or store it in a sealed container in the refrigerator.
Can You Eat Gochujang Straight From the Pack?
Gochujang can be eaten without cooking, but it is usually too thick and concentrated to use on its own.
For a more balanced flavour, combine it with ingredients such as soy sauce, sesame oil, vinegar, honey or mayonnaise.
This creates a smoother sauce that is easier to drizzle, dip or mix through food.
Can You Use Gochujang as a Marinade?
Yes. Gochujang is excellent in marinades because it adds flavour, colour and a sticky finish.
A simple marinade can include:
- Gochujang
- Light soy sauce
- Sesame oil
- Garlic
- Ginger
- Honey or brown sugar
Be careful when cooking gochujang marinades over very high heat. The sugars in the paste and marinade can burn quickly.
Cook over controlled heat or add part of the sauce near the end of cooking.
What Can You Substitute for Gochujang?
There is no perfect substitute because gochujang has a distinctive fermented flavour.
However, you can create a basic alternative by mixing:
- Chilli paste or sriracha
- Miso paste
- Honey or brown sugar
This combination can provide spice, sweetness and savouriness, although it will not taste exactly like authentic gochujang.
For the most accurate flavour in Korean recipes, it is best to use proper gochujang.
Does Gochujang Need to Be Refrigerated?
Always follow the storage instructions printed on your product packaging.
Once opened, gochujang is generally best kept tightly sealed in the refrigerator. Use a clean spoon each time to avoid introducing moisture or food particles.
The surface may darken slightly over time due to exposure to air, but you should discard the product if it develops an unusual smell, visible mould or signs of spoilage.
How Long Does Gochujang Last?
The shelf life will depend on the product, packaging and storage conditions.
Check the best-before date and storage instructions on the label. Once opened, keep it properly sealed and refrigerated where instructed.
Because gochujang is strongly flavoured, a small amount can be used across many meals.
Is Gochujang Suitable for Vegetarians or Vegans?
Many traditional gochujang products are made from plant-based ingredients. However, recipes vary between brands.
Some products may contain additional ingredients or may be manufactured in facilities that handle animal-derived ingredients or allergens.
Always check the product label if you follow a vegetarian or vegan diet.
Does Gochujang Contain Gluten?
Some gochujang products contain wheat, while others may be made using rice-based ingredients.
The presence of gluten depends on the specific formulation. Never assume that all gochujang is gluten-free.
Check the allergen statement and ingredient list before use.
Frequently Asked Questions
What is gochujang used for?
Gochujang is used in marinades, stir-fries, noodles, rice bowls, soups, dipping sauces, Korean fried chicken and glazes.
Is gochujang the same as chilli sauce?
No. Gochujang is a thick fermented chilli paste with spicy, sweet and savoury flavours. Most chilli sauces are thinner and usually have a sharper chilli, garlic or vinegar flavour.
Can I use gochujang instead of sriracha?
You can use it in some recipes, but the result will be thicker, richer and less acidic. Dilute gochujang with water, vinegar or soy sauce when replacing a thinner chilli sauce.
Is gochujang hotter than sriracha?
Heat levels differ between products. Gochujang usually has a deeper and more balanced heat, while sriracha often tastes sharper due to its garlic and vinegar content.
What foods go well with gochujang?
Gochujang works well with chicken, beef, pork, tofu, noodles, rice, eggs, mushrooms, cauliflower, aubergine and roasted vegetables.
How much gochujang should I use?
Begin with one teaspoon for a mild flavour. Increase the amount gradually depending on the recipe, serving size and preferred spice level.
Can children eat gochujang?
Gochujang can be spicy. When preparing food for children, use a very small amount and balance it with honey, mayonnaise, stock or another mild ingredient.
Start Cooking With Gochujang
Gochujang is one of the easiest ways to bring bold Korean-inspired flavour into your kitchen.
Its combination of chilli heat, subtle sweetness and fermented savouriness makes it suitable for far more than traditional Korean dishes. Use it in noodles, chicken marinades, stir-fries, rice bowls, dipping sauces and even spicy mayonnaise.
With one pack of Sloppy Chans Gochujang in your pantry, you can turn simple everyday ingredients into flavour-packed meals without needing to buy a full-size jar.
Explore more Sloppy Chans ingredient guides and recipes for easy ways to cook Asian-inspired meals at home.
