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5 Best Gochujang Substitutes (Flavor-Matched) | EpicureDelight

5 Best Gochujang Substitutes (Flavor-Matched)

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Use these flavor-matched gochujang substitutes based on what you’re trying to cook (glaze, marinade, or stir-fry sauce).
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 1 batch
Course: Substitutes
Ingredients Equipment Method Notes

Ingredients
  

Best Matches
  • 1:1 Ssamjang (thick Korean soybean paste), thinned Closest umami base—add a little sweetener to mimic gochujang’s tangy sweetness.
  • 1:1 Doubanjiang + honey (balanced chili-bean paste blend) Deep fermented heat—sweeten to reduce harsh chili-bean bite.
Good Alternatives
  • 1:1 Miso paste + gochugaru + brown sugar Fermented savory + chili heat—sugar brings back gochujang’s rounded sweetness.
  • 1:1 Tomato paste + gochugaru + soy sauce (quick chili-sweet paste) Good when you need color and tang—soy supplies savoriness; add sugar to soften acidity.
Emergency Swaps
  • 1:1 Harissa + soy sauce + maple syrup (North African/Korean-style hybrid) Strong spices—use soy + maple to replace gochujang’s sweeter, rounder base.
  • 1:1 Ketchup + gochugaru + soy sauce (pantry glaze paste) Fast and sweet—thin with water to avoid a sticky ketchup taste.

Equipment

  • Small Bowl
  • Spoon
  • Measuring spoon (or tablespoon)

Method
 

  1. Pick the swap closest to your dish: want deep fermented umami (use ssamjang or doubanjiang blend); want sweet-spicy tang (use miso/chili/sugar or tomato paste blend).
  2. Use the 1:1 ratio as a starting point, then adjust texture: add a splash of water if too thick, or simmer briefly to thicken.
  3. Balance flavor in the dish: if it tastes too sharp/bitter, add a small amount of honey or brown sugar; if it’s too mild, add chili flakes (gochugaru) a pinch at a time.
  4. Taste and finish: for marinades, let it sit 5–10 minutes; for glazes, brush and cook until glossy.

Notes

  • Best results come from matching gochujang’s three notes: fermented umami, sweet tang, and chili heat.
  • If your substitute is thinner than gochujang, reduce it in a pan for 1–2 minutes before mixing into the sauce.

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