What Can I Substitute for Gochujang?

You're brushing a sticky marinade or glaze onto chicken, pork or beef for the grill, oven or air fryer.

• white miso, gochugaru and sugar — 10 ml white miso, 5 ml gochugaru and 2.5 ml sugar or honey for every 15 ml gochujang (3 tsp)
• sriracha — 10 ml sriracha plus 5 ml white miso for every 15 ml gochujang (3 tsp)

A glaze needs sugar to caramelise, thick body to cling and savoury depth to season the meat, and the miso blend covers all three while sriracha with miso gets close if it is reduced a little first.

You're stirring it into a simmering stew or soup, such as kimchi stew or a spicy tofu braise.

• white miso, gochugaru and sugar — 10 ml white miso, 5 ml gochugaru and 2.5 ml sugar or honey for every 15 ml gochujang (3 tsp)
• chilli bean paste — 10 ml chilli bean paste plus 2.5 ml sugar for every 15 ml gochujang (2½ tsp)

In a liquid dish the fermented savoury base and the body matter most, and both picks are fermented pastes that dissolve into the broth and thicken it slightly, while the long simmer softens any graininess from the chilli flakes.

You're tossing a quick sauce through a stir-fry, fried rice or noodles in a hot wok.

• chilli bean paste — 10 ml chilli bean paste plus 2.5 ml sugar for every 15 ml gochujang (2½ tsp)
• sriracha — 10 ml sriracha plus 5 ml white miso for every 15 ml gochujang (3 tsp)
• sambal oelek with soy sauce and brown sugar — 10 ml sambal oelek, 5 ml soy sauce and 5 g brown sugar for every 15 ml gochujang (1 tbsp)AU tbsp = 20ml

A stir-fry sauce mostly needs heat, salt and colour coating the food, and other ingredients in the wok carry some of the savoury load, so even the thinner sambal mix holds up here.

You're mixing a raw sauce that never gets heated, such as bibimbap sauce, spicy mayonnaise or a dipping sauce.

• sriracha — 10 ml sriracha plus 5 ml white miso for every 15 ml gochujang (3 tsp)
• white miso, gochugaru and sugar — 10 ml white miso, 5 ml gochugaru and 2.5 ml sugar or honey for every 15 ml gochujang (3 tsp)

Without cooking, texture shows, so smooth sriracha with miso is the easiest choice, and the miso blend works if you let it stand for ten minutes so the chilli flakes soften.

You're using it in a non-Korean dish, such as glazed roast carrots or a spicy marinade for lamb, where it just adds a sweet-hot paste.

• harissa — 15 ml harissa plus 2.5 ml sugar for every 15 ml gochujang (3½ tsp)
• white miso, gochugaru and sugar — 10 ml white miso, 5 ml gochugaru and 2.5 ml sugar or honey for every 15 ml gochujang (3 tsp)

When the dish is not Korean, the paste body, heat and browning matter more than the fermented flavour, so harissa's cumin and caraway notes sit comfortably with roast vegetables and grilled meat.

You're making tteokbokki, a gochujang stew or another dish where the sauce is mostly gochujang and its flavour is the point.

• white miso, gochugaru and sugar — 10 ml white miso, 5 ml gochugaru and 2.5 ml sugar or honey for every 15 ml gochujang (3 tsp)

Nothing really replaces it here.

The slow-fermented, sweet-savoury, slightly funky flavour of gochujang carries these dishes on its own, and the miso blend gives a passable version but tastes cleaner and less sweet, so expect a different dish rather than the one you planned.

The glaze has turned black and bitter before the meat is cooked through.

Why: The sugar, honey or sriracha in the swap caramelises and burns quickly over high heat, just as gochujang does.

Fix: Wipe off the burnt glaze, finish cooking the meat at a lower heat, then brush on fresh glaze only in the last few minutes.

The sauce or stew tastes far too salty.

Why: Chilli bean paste and miso are saltier than gochujang, and measuring a recipe's tablespoon with a 20 ml Australian tablespoon instead of 15 ml adds a third more again.

Fix: Add unsalted stock or water, a little sugar and a squeeze of lime or rice vinegar, or stir in more rice, noodles or vegetables to spread the salt.

The sauce feels gritty or grainy on the tongue.

Why: The gochugaru or chilli flakes in the miso blend have not had time to soak up liquid and soften.

Fix: Let the sauce stand for ten minutes, simmer it briefly with a splash of water, or blitz it with a stick blender.

The dish tastes sharp and vinegary rather than sweet and savoury.

Why: Sriracha and sambal oelek both contain vinegar, which gochujang does not.

Fix: Stir in a little more sugar and a teaspoon of miso, then simmer for a minute or two to soften the sharpness.

Is gochujang the same as gochugaru?

No, they are different products. Gochugaru is dried Korean chilli in flakes or powder, while gochujang is a thick fermented paste made with that chilli plus rice, fermented soybeans and salt. Gochugaru gives heat and colour only, so it needs miso and a little sugar added before it can stand in for gochujang.

Is gochujang gluten-free?

Usually not, because many brands contain wheat or barley. Some brands make versions with rice only, so check the label if you need it gluten-free. Harissa is a naturally gluten-free paste that can stand in for it in non-Korean dishes.

How hot is gochujang?

Most gochujang has a medium heat that builds slowly, and the sweetness and salt make it taste less fierce than a straight chilli sauce. The heat varies by brand, and many tubs show a heat level from mild to very hot on the label. If you are unsure, start with the mild or medium hot tub and add more to taste.

Does gochujang need to be kept in the fridge after opening?

Yes, keep an opened tub in the fridge with the lid on tightly. Its salt and sugar content mean it keeps for many months that way. It may darken a little over time, which affects the colour more than the flavour.

Can I leave gochujang out of a recipe?

You can if it is a minor ingredient, such as a spoonful in a marinade with plenty of other flavours, but the dish will lose heat, sweetness and some savoury depth. Add a little soy sauce, sugar and chilli to make up some of the difference. In tteokbokki or a gochujang stew, leaving it out changes the whole dish, so choose another recipe instead.

Is a tablespoon of gochujang in a US recipe the same as an Australian tablespoon?

No, a US tablespoon is 15 ml and an Australian tablespoon is 20 ml. Using an Australian spoon for an overseas recipe adds a third more gochujang, which can make a sauce noticeably saltier and hotter. Measure 15 ml instead, which is three 5 ml teaspoons.