Gochujang (Korean Chili Paste)

Update: The post below was last updated on 9th May 2013.

If you have a look at my blog carefully, you will know how often I use gochujang (a type of hot chilli sauce). Its known English name is Korean chili paste and Korean hot pepper paste.

Gochujang (Korean: 고추장) is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대) in the backyard. (From wikipedia)

Gochujang is one of the critical condiments you MUST have in your pantry if you like to cook Korean food.

This is a picture of the Gochujang that I am using currently.

Ingredients description: Gochujang (Korean chilli paste) | MyKoreanKitchen.com

(Recently bought Chungjungwon Sunchang Gochujang May 2013)

 Ingredients description: Gochujang (Korean chilli paste) | MyKoreanKitchen.com(Haechandle Gochujang image from September 2006)

I usually buy the large size gochujang (3kg for AUD $13-15) and it usually lasts for about 3-4 months, even though I use it a lot. There are a couple of gochujang brands available, but I normally go with whatever is cheaper or on special. :) If you’re lucky, you might get a complimentary mini gochujang (like the first image above) or free ‘lock and lock’ containers with the purchase.

Just so you know, two of the most popular gochujang brands among Koreans are Chungjungwon Sunchang gochujang by Daesang and Haechandle gochujang by CJ.

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About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!


  1. Is this the same as RED MISO paste? I got a korean market here in Northern Cali and they have these paste but I cannot read korean…some are labeled Red Miso paste and some are white. Is it the same or completely different??

  2. Well, due to fermentation, there is slightly alcohol in gochujang. The proses is quite the same with fermented durian, or known as ‘tempoyak’. And also fermented rice,or ‘pulut tapai’. But of course when saying alcohol here, it does not refer to beer or wine. Even if you consume gochujang 1kg a day, u won’t get drunk. Believe me.

  3. how to make gochujang(special with meat sauce and sesame seeds)?

  4. where can i find this gochujang paste in malaysia? anyone…. help me… i’ve been searching all over Isetan at KLCC~ but there’s no gochujang there T.T

  5. this gochujang sauce halal or not for muslim people..?? and where for people in malaysia easy to buy..?

    • no its not halal for us Muslims because i brought a box for myself and they had English version of the ingredients and it has got alcohol in it :( i was very upset but made my deokkpokki with my own gochujang sauce and it tasted very nice.

  6. Lisa Leong says:

    Anyone know how to cook Korean fried chicken( 양념 통닭)?

  7. Lisa Leong says:

    Thanks for sharing the recipe . I like Korean cuisine very much.
    I cooked the roasted KOCHUJANG CHICKEN last night by using the same sauce. I used the chili pepper sauce and top with cracked black pepper, minced onion and minced ginger. The chicken breast is a bit tough, therefore I tenderise it with my new purchased
    kitchen toy


    I am still looking the recipe of Kimchi fried rice. The restaurant version is in deep red colour. Why can’t i get the same red colour? The colour of the rice is quite pale, despite I have added a lot Kimchi into it. Do they add KOCHUJANG sauce?
    This hot sauce is very versatile in preparing exotic dish, it is a great addition to any kitchen

    Merry Xmas,

    Best Regards,


  8. Any good place to order this stuff online? It is spelled multiple different ways, so searching for it on Amazon (for example) is a crazy bunch of dead links.

  9. Hi! Is it possible for you to post up the translated list of ingredients in the Gochujang? I found it & wanted to buy it at the local korean grocery mart but the ingredient list was in korean. Was wondering if gochujang contains alchohol or any ingredients of animal origin?

  10. i wanted to make this but i forgot to buy the gochujang sauce and sesame leave. all i remember to buy was soy bean paste. lol.

  11. hi!
    i’m so happy when i found this…!

    but,,,how to make gochujang own???
    coz i think it’s so expensive for me…


  12. Hi, I just wanted to say that I like the way you present your recipes. Pictures always are a big help to me and yours are beautifully done. I’ve marked your website in my favorites and hope to try some of them before too long.

  13. Where can I buy this Gochujang Sauce in Maui, Hawaii? I would like to make spicy calamari with it.

  14. I really love Korean food but I am kinda confused about Gochujang sauce. I saw a lot of these Gochujang in the market and in Google, sounds like famous and familiar Gochujang. But in the market, they also have Gochujang Bibimbap (Which is also really good for me, feel like it s thinner than this Gochujang) and Gochujang Tteokbokki (Which is really thin).

    So, what is the different between them?

    Is that your Gochujang is the original and if you want to make Bibimbap or Tteokbokki, you have to mix it with other flavor? Which mean, the Gochujang Bibimbap and Gochujang Tteokbokki I mentioned have already done that for us?

    Thank you!

    BTW, your blog is great!

    • Tranbina

      The gochujang I used in this website is a multi purpose type. So like you said, to make bibimbap or Ddeokboki, I normally have to add other seasonings and ingredients.
      Therefore, I believe Gochujang Bibimbap and Gochujang Tteokbokki you mentioned is already seasoned (mix of gochujang and other ingredients) for those dishes.

  15. Sylvia S. says:

    Parks Brand Ko Choo Jang (what the label says) Korean Style Hot Sauce is available as of May 2009 at the Big Save supermarket in Lihue, Kauai, Hawaii USA. Nine ounce jar, made in Honolulu. I brought a jar back to the mainland with me. A friend had given me some gochujang to try — and now it’s a favorite “secret ingredient” in many things I cook.

  16. where i can find Gochujang here in the united Arab Emirates??
    do u have any ideas

  17. Where can I buy Gochujang here in the philippines??? I think there’s no korean grocery here or some korean store here. It’s very hard to buy korean stuff because I can’t find any korean store.

    • well where do u live…i live in bislig city but i cant find it also..i rlly want it TT.TT..but if u live another place in phil..then i know

  18. Partially Agree. But what you referred to is contemporary Korean food particularly popularised from Seoul and Gyeonggi Province. Also Kyeongsang province uses salt fairly a lot. Not to mention, street food in Korea and sadly the restaurants in the US put considerable amount of salt to attract customers. But I cannot agree to your point that traditional Korean diet is high in salt. Just stick to Kimchi, I read the article written by Japanese saying Kimchi is harmful to the bone mainly due to salt. But it’s wrong. Traditional way to make Kimchi has a special process to ferment Kimchi and drain the salt out of cabbage or of any relevant vegetables. In these days, mass produced Kimchi does omit the process. But my Ma still follows the traditional way and our Kimchi is not that salty you might expect. I am in the UK and have tried many different types of cuisine here. Any popular food in foreign countries more or less adopts and improvises the style to market foreign customers. If you found the Korean food salty in Korea, you definitely have to broaden your horizaon by tasting a variety of foods not just having stereotypical Seoul Food. If you want to argue, get the fact straight at least.

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