What is Gochujang Sauce (Korean Fermented Chili Paste)?
Gochujang sauce is a thick, red Korean fermented chili paste made from gochugaru (Korean chili powder), glutinous rice, fermented soybeans, and salt. The fermentation process gives it a rich umami taste with the perfect balance of spice and sweetness.
This paste is a staple in Korean cooking, adding depth to dishes like Bibimbap, Tteokbokki, and Korean BBQ marinades. While traditional gochujang takes months to ferment, we’ll show you a quick version that delivers great flavor without the wait.
Benefits of Korean Fermented Chili Paste
Gochujang, the Korean fermented chili paste, is more than just a spicy condiment—it comes with several health benefits. Rich in vitamins B2, B6, and C, it supports overall wellness while enhancing flavor.
The capsaicin in chili peppers can boost metabolism, aiding in calorie burning. Additionally, the fermentation process introduces beneficial probiotics, promoting gut health and digestion.
Uses of Gochujang in Cooking
Gochujang's unique blend of spicy, sweet, and umami flavors makes it a versatile addition to various dishes. It's commonly used in marinades for meats like Korean bulgogi, adding depth and richness.
A spoonful in soups and stews enhances complexity and warmth. It also works well in dipping sauces, stir-fries, and even fusion dishes like spicy pasta or burgers, giving everyday meals a bold Korean-inspired twist.
Top Gochujang Brands Available in the U.S.
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CJ Haechandle Gochujang – Known for its authentic taste, this brand offers a well-balanced heat level.
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Chung Jung One Gochujang – Made with brown rice, providing a slightly sweeter profile with no corn syrup.
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Sempio Gochujang Hot Pepper Paste – A vegan-friendly option with a robust, spicy flavor.
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Roland Foods Gochujang Hot Chili Paste – Extra spicy, perfect for those who enjoy intense heat.
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Koko Gochujang Fermented Hot Pepper Paste – A gluten-free and GMO-free option with a traditional taste.
Gochujang Sauce Ingredients
To make a simple homemade gochujang sauce, you’ll need:
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Miso paste (chickpea or soy)
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Korean chili powder (gochugaru)
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Garlic (freshly minced)
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Honey or maple syrup (for sweetness)
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Coconut aminos or soy sauce (for umami and saltiness)
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Rice vinegar (for tanginess)
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Sesame oil (for a nutty depth)
These ingredients create a delicious sweet gochujang sauce that can be adjusted to be spicy gochujang sauce or even honey gochujang sauce for a milder version.
How to Make Fermented Chili Paste (Quick Version)
Prep Time: 5 minutes
Blend Time: 2 minutes
Resting Time: 24-48 hours (optional, for deeper flavor)
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Blend the Ingredients (2 min): In a blender or food processor, combine miso paste, gochugaru, minced garlic, honey (or maple syrup), coconut aminos (or soy sauce), rice vinegar, and sesame oil. Blend until smooth.
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Adjust the Flavor (1 min): Taste and tweak the balance of spice, sweetness, and saltiness to your liking.
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Store and Rest (5 min + optional 24-48 hrs): Transfer the mixture to an airtight jar and refrigerate. While it's ready to use immediately, the flavors develop and deepen after 24-48 hours.
This quick method gives you a flavorful Korean-style gochujang sauce in minutes—without the long fermentation process!
Using the best dish towels while cooking Korean fermented chili paste helps keep your workspace clean and makes it easy to wipe up spills from the thick, sticky sauce.
Popular Fermented Chili Paste Combinations
Gochujang isn’t the only fermented chili paste out there! Here are some popular variations:
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Chinese fermented chili paste – Used in Sichuan cuisine for bold, spicy flavors.
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Japanese fermented chili paste – Known as Yuzu Kosho, it combines chili peppers with citrus.
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Mother-in-Law’s fermented chili paste – A popular brand offering traditional flavors.
Each has its unique taste, but gochujang remains a favorite for its deep umami richness.
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Gochujang Sauce Substitute
If you’re looking for a gochujang sauce substitute without chili, don’t worry—you can still get that deep, umami-rich flavor without the heat! Instead of chili powder, try using smoked paprika for a mild kick or blend roasted red bell peppers for a rich, slightly sweet base.
Miso paste is the key ingredient to keep that signature fermented depth, while a little honey or maple syrup adds the right touch of sweetness. A splash of soy sauce or tamari rounds it all out with extra savory goodness. While it won’t be exactly the same, this gochujang sauce substitute still gives you a flavorful, heat-free option for all your favorite dishes!
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Where to Add Korean Fermented Chili Paste
Now that you have homemade gochujang sauce, here’s where to add it:
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As a Marinade – Perfect for meats, tofu, and grilled veggies.
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In Dipping Sauces – Mix with soy sauce and sesame oil for dumplings.
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In Stir-fries – Adds depth and heat to noodle and rice dishes.
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As a Soup Base – Gives a spicy kick to broths and stews.
For an extra touch of sweetness, try making a honey gochujang sauce by adding more honey.
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Gochujang Sauce – Where to Buy?
If making it at home isn’t an option, you can find gochujang sauce at Asian grocery stores, specialty food markets, or online. Look for authentic brands that use traditional ingredients.
Making your own Korean fermented chili paste is easier than you think! Whether you prefer a spicy gochujang sauce, a sweet gochujang sauce, or a honey gochujang sauce, this versatile condiment will elevate your cooking. Try it in your favorite recipes and enjoy the bold flavors of Korea!
