What Can I Substitute for Gochujang? 6 Options That Actually Work
Disclosure: This guide may contain affiliate links; we may earn a small commission at no extra cost to you. Suggestions are based on common cooking practice and public product information, not paid placement.
Gochujang does three things at once — it’s spicy, a little sweet, and deeply savory from fermentation. That combination is why no single pantry item replaces it cleanly. But depending on what your recipe actually needs, several swaps will get you a very usable result. Here are six, ranked by how close they land.
Gochujang substitutes compared
Pick based on what the dish leans on. A marinade needs the sweetness and cling; a stew mostly needs heat and umami.
| Substitute | How to use | Best for | What’s missing |
|---|---|---|---|
| Miso + gochugaru + honey | 2 parts miso, 1 part chili flakes, honey to taste | Closest all-round match | Slightly less glossy texture |
| Sambal oelek + sugar | Add a pinch of sugar per spoonful | Heat-forward dishes, stir-fries | Fermented depth |
| Sriracha | Use a bit less; it’s thinner and tangier | Quick sauces, glazes | Thickness, deep umami |
| Red miso + chili + sugar | Blend to a paste | Soups and stews | Bright chili flavor |
| Harissa | Swap 1:1, expect a spice shift | When you want heat + depth | Korean flavor profile |
| Chili flakes + tomato paste + sugar | Emergency blend, small amounts | Last resort | Fermentation, complexity |
The best overall swap: miso + chili + sweetener
If you have miso, you’re most of the way there. Miso brings the same fermented-soybean savoriness that anchors gochujang; you just add the heat (Korean gochugaru is ideal, but any chili powder works) and a touch of honey or sugar for the sweetness. Start with two parts miso to one part chili flakes, then adjust sweetness to taste. It won’t be identical, but in a marinade or sauce most people won’t notice.
Fast swaps when you have no miso
Sambal oelek and sriracha are the easiest grab-and-go options because they’re already chili pastes. Sambal is thicker and more neutral, so a pinch of sugar makes it read closer to gochujang. Sriracha is thinner and has garlic and vinegar, so use a little less and expect a tangier result. Both work fine for a quick stir-fry glaze; neither gives you the slow-fermented depth, so they shine in fast-cooked dishes rather than long stews.
Match the swap to the dish
- Tteokbokki / spicy sauces: Miso + gochugaru + sugar keeps the sweet-spicy balance.
- Marinades for grilled meat: Miso blend or sambal + honey for cling and sweetness.
- Stews and soups: Red miso + chili; the broth hides textural differences.
- A quick drizzle: Sriracha, accepting it’ll be tangier and thinner.
What none of these fix
Gochujang’s fermentation gives a rounded, almost meaty depth that develops over months. No quick substitute reproduces that fully — the swaps get you the heat and sweetness, but the background umami is thinner. If a recipe leans heavily on gochujang as its main flavor (not just a supporting kick), it’s worth keeping a jar on hand. For picking one, see our best gochujang brands guide, and if you’re unsure how it differs from doenjang and ssamjang, our Korean pastes explainer clears it up.
Bottom line
For the closest result, blend miso, chili flakes, and a little honey. For speed, reach for sambal oelek or sriracha with a pinch of sugar. Choose based on whether your dish needs heat, sweetness, or savory depth — and remember that the real thing keeps for months in the fridge, so a jar is rarely wasted.
FAQ
What’s the closest substitute for gochujang? A blend of miso, Korean chili flakes (gochugaru), and a little honey or sugar. It matches the fermented savoriness plus heat and sweetness better than any single product.
Can I use sriracha instead of gochujang? Yes for a quick fix, but use slightly less — sriracha is thinner, tangier, and lacks gochujang’s fermented depth and thickness.
Is there a substitute without soy? Sambal oelek or a chili-flake-and-tomato-paste blend with sugar avoids soy, though you lose the soybean umami that defines gochujang.