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 red pepper paste.
What is Gochujang (Korean chili 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. Here are some of Korean recipes using gochujang.
This is a picture of the gochujang that I am using currently.
(Recently bought Chungjungwon Sunchang Gochujang May 2013)
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.
Update: This article was originally written in September 25, 2006.
if a recipe states 100g chilli powder, how much gochugang paste should I use?
Linda, If a recipe calls for a chili powder, then you should use chili powder not gochujang paste. They are very different and will result in completely different outcome both in taste and texture. 🙂
Could I substitute rice wine
Check the first few comments appear on this post. https://mykoreankitchen.com/korean-spicy-seafood-noodle-soup/#comments. It’s been discussed for this same topic. 🙂
Siracha sauce
Hi Deborah, No, you can’t substitute Gochujang with Sriracha sauce. Gochujang is unique & essential Korean condiment and it cannot be replaced with anything else. (I haven’t seen anything like it yet!) The texture is also a lot thicker like paste. It’s not runny like Sriracha sauce.
However, using Gochujang (by adding other ingredients such as water and vinegar or something else), I think you can make a sauce that can taste similar to Sriracha sauce. 🙂
Gochujang and sriracha have different flavors. Vietnamese sriracha is hotter and has a strong vinegar flavor. It’s more similar to tabasco or certain Mexican hot sauces, though the fish sauce gives it deeper, more umami flavor. Gochujang is thicker, sweeter, more garlic-y, and not as hot. Even thinned out (usually with sesame oil) it won’t taste much like sriracha at all. The peppers are different, as gochujang is made from unique Korean hot chili peppers which just taste different from other peppers. Try the two side by side and you won’t think they taste anything alike.
Thank you so much!
Could you substitute Strachan sauce
I have a recipe calling for gochujang paste but could only purchase gochujang sauce. Is there a noticeable difference?
Mike
Hi Mike, Without looking at your gochujang container, I wouldn’t know for sure, but I have a feeling that it might be the same thing. 🙂