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. 🙂
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??
I don’t think they are the same. Never heard of referring this Gochujang as red miso paste. More common English description is Korean red chili paste. You can always ask at your local Korean grocery store if you’re not sure. 🙂
If you want to find out about the difference between white, yellow and red miso, please check this link. http://www.thekitchn.com/whats-the-difference-white-yel-79637
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.
how to make gochujang(special with meat sauce and sesame seeds)?
I think you are referring to this recipe?
https://mykoreankitchen.com/stir-fried-gochujang-and-simple-bibimbap/
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
u could find it in tesco or jusco.
there is even kimchi and topokki for sale.
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.
gochujang is fermented pepper paste so i am wondering if by nature it has alcohol in it? how can you make it without ferminting it, esentially it is not gochujang then?????
you made your own gochujang?how?teach me :3 i’ve been waiting for years to made some of korean foods,but i keep on postponed it because i don’t know how to make this 🙁
did you use this recipe http://www.maangchi.com/recipe/gochujang ??? again you could have skipped the fermentation to avoid alcohol but yes it would be nice to know the exact recipe as I would like to try it myself…
i bought one without alcohol but its in Singapore
where in singapore did you buy it? quick.. i need it!!! hahaha….
Doing a little more research, even though it has chemically alcohol but its not brewed purposefully for getting drunk, I cannot its its haram (opposite of allowed/halal) either. Even orange juice has some trace amounts of chemically alcohol in it which does not mean orange juice is prohibited (see http://www.tectronik.it/perch/resources/aranceen.pdf ) . Alcohol that is purposefully brewed and marketed as such has enough amount in it for getting drunk whereas ethanol is not listed in orange juice because it is not there purposefully and neither does anyone get drunk on it even if they consume a tonne. It maybe similar with the gochujong. Furthermore fermentation is used all over the world particularly in Far east Asia. And although in a lot of the cases it is for brewing alcohol, it is not always the case, such as Bread, vinegar and certain types of pickling.
Anyone know how to cook Korean fried chicken( 양념 통닭)?
Hi,
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.
http://www.bakingfrenzy.com/meat-tenderiser-meat-mallet-p-169.html
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,
Lisa
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.
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?
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.
hi!
i’m so happy when i found this…!
but,,,how to make gochujang own???
coz i think it’s so expensive for me…
thanks!
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.
Where can I buy this Gochujang Sauce in Maui, Hawaii? I would like to make spicy calamari with it.
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.
Thank you 🙂
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.
where i can find Gochujang here in the united Arab Emirates??
do u have any ideas
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
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.