It's too spicy; is there a milder gochujang?

The spiciness level (Mild, Hot, Very Hot) is often marked in English on the product packaging, so choose 'Mild'.

Ingredients

Gochujang

A representative Korean spicy seasoning paste fermented in traditional earthenware jars (onggi) by mixing meju powder (fermented soybean powder) and gochugaru (red chili powder) with sticky rice cake or barley rice. Unlike simple hot sauce, it has a thick and viscous consistency.

Flavor

Characterized by a deep, lingering umami and a subtle sweetness from the fermentation process, following a heavy, spicy kick.

Brands

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

Where to buy

Local Asian markets such as H-Mart, Amazon, and the 'Asian/International' aisle in local supermarkets.

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Substitutes

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

Storage

Keep at cool room temperature before opening; once opened, seal tightly and refrigerate. If it darkens over time, it is a natural phenomenon caused by ongoing fermentation.

Used in

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

FAQ

Q. It's too spicy; is there a milder gochujang?
A. The spiciness level (Mild, Hot, Very Hot) is often marked in English on the product packaging, so choose 'Mild'.