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Gochujang (Korean Chili Paste)

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.

Ingredients description: Gochujang (Korean chilli paste) |

(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.

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Written by: Sue

Last Updated: August 19, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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59 thoughts on “Gochujang (Korean Chili Paste)”

  1. Hi

    I wonder if you care enough to look at the ingredients and avoid HFCS and other sweeteners often used commercially in these condiments
    I am shocked that I can’t find a natural Gochujang paste

  2. Is there a Gochujang that is gluten-free? I am totally in love with your fried chicken recipe and I want to make it for a friend, but she is celiac. Any tips would be appreciated! Also, I am located in Austria.

  3. I heard that gochujang has alcohal in it and my religion forbids anyone to drink alcohal. Is there only alcohal because its fermented or is it actually added? Also, wouldn’t the alcohal go away once I cook it?

    • Many gochujang available on the market contains added alcohol. I believe it is used to assist with preservation. Traditionally though, alcohol wasn’t used when making gochujang.

  4. Bummer, I bought the Korean paste thinking it could be used for kimchi. I’ve cut all my kimchi ingredients and realize it’s not the same as the flakes 🙁 guess I’ll use it anyways

  5. Hi, is there an online website where we can buy this hot pepper paste ? ( I found some on Amazon, but is there specialize website for it or for other koreen ingredient ? ).

  6. I bought the Gochujang paste from Sempio brand. The paste can be used as a dipping sauce/normal sauce or it is only used for cooking? If not, it is possible to make a sauce with the paste? Thanks

  7. I currently use sempio gojuchang, but the taste for bibimbap are a little more strong for me. Do you have any recommendation, what the best gojuchang for bibimbap is? thank you 🙂

    • 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. 🙂

    • 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.

  8. I have a recipe calling for gochujang paste but could only purchase gochujang sauce. Is there a noticeable difference?


    • 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. 🙂

  9. 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??

  10. 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.

  11. 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

    • 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 🙁

      • 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 ) . 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.

  12. 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

    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,


  13. 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.

  14. 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?

  15. 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.

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

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


  17. 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.

  18. 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.

  19. 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.

    • 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

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