🌶

Gochujang

Korea's representative spicy seasoning paste made by mixing glutinous rice cake or barley rice with fermented soybean powder and chili powder, then fermenting it in a traditional earthenware jar. Unlike simple hot sauces, it has a high viscosity and is thick.

Flavor

It is characterized by a deep, lingering sweetness and rich Umami flavor resulting from the fermentation process that follows a heavy, spicy kick.

Brands

Haechandle, Chung Jung One Sunchang — These are the red plastic tub products most commonly found in overseas Asian markets.

Where to buy

Local Asian markets such as H-Mart, Amazon, and the 'Asian/International' section of local grocery stores.

🛒 Amazon

This site earns commissions from Amazon on purchases made through links on this page.

Substitutes

A perfect substitute is difficult, but you can mix 2 tablespoons of Sriracha sauce + 0.5 tablespoons of brown sugar, or use Thai chili paste (Nam Prik Pao) to mimic the spicy layer.

Storage

Store in a cool, room temperature place before opening, and be sure to seal and refrigerate after opening. If left for a long time, the color may darken, which is a natural phenomenon caused by continued fermentation.

Used in

Tteokbokki, Bibimbap Sauce, Spicy Pork (Jeyuk Bokkeum).

FAQ

Q. It's too spicy; is there a milder gochujang?
A. Spiciness levels (Mild, Hot, Very Hot) are often indicated in English on the product packaging, so choose 'Mild'.