However, in many Korean recipes, garlic will work well and often compliment the dish nicely. Gochujang doesn’t have any garlic, so you may want to avoid this alternative if your recipe is garlic-free. Most importantly, Thai chili paste is usually heavy on the garlic. While it may appear similar, it does have some notable differences from gochujang in terms of flavor. Thai chili paste is a delicious, sweet, and spicy paste made for dipping and adding heat to Thai dishes. The core ingredient of hot chilies is there, along with a tangy flavor. However, if you happen to have some in the fridge, sambal oelek will certainly stand in for gochujang in a pinch. This means the flavors may not align perfectly, and you may wish to add a bit of sweetener to get closer. Sambal oelek differs from gochujang in that it isn’t always sweetened, and it is not fermented. Depending on the brand, you may also find garlic, onions, or even tomato in the chili sauce. Sambal oelek is a popular Indonesian sauce made from hot chilies, salt, and (sometimes) vinegar. This is the standard type of hot pepper powder used in Korean cooking and for making homemade gochujang. Tip: If you can, use gochugaru powder (finely ground). However, gochugaru is also sweet, so you may wish to add a few pinches of sugar with the red pepper to more closely match the desired flavor. Gochugaru is a common Korean red chile powder. So, although the unique flavors of fermented soy won’t be present, you can at least add the heat and flavors of red chilies. It is also pretty likely that you already have some on your spice rack. These are cheap and widely available at supermarkets or online. While making a miso-based gochujang substitute is ideal, a much easier alternative is to simply use hot red pepper flakes. This will help round out the full flavor profile that gochujang brings to food. If your recipe requires more sweetness, you can also add a bit of brown sugar or honey to the mix. Start small with the amount of hot pepper until you reach the desired heat level. To use miso paste as an alternative to gochujang, simply mix the paste with a small amount of cayenne (or other hot pepper powder such as gochugaru). Miso is primarily fermented soybeans, and authentic gochujang contains fermented soy, too. If you want to get as close as possible to the spicy and fermented flavor of gochujang, then mixing miso paste with hot chilies works well. It is no wonder gochujang is considered one of the core flavorings in Korean cooking. Its savory, sweet, and funky flavor is essential in countless dishes. What is gochujang? Gochujang is a fermented chili paste that is used in many authentic Korean recipes. While nothing quite matches the real deal, these alternatives will get you close enough! However, if you are planning to make Korean food more often (and you should), then you’ll definitely want to have genuine gochujang on hand!įor now though, let’s explore some passable gochujang substitutes that you can use in a pinch. Therefore, it is recommended that this information is used as a guideline only and that product labels are read with care.So you decided to make some delectable homemade bibimbap, but forgot to grab the gochujang, eh? Shame on you! Although the greatest care has been taken to ensure the accuracy of product information on our website / APP, product recipes and ingredients change from time to time.Heat level may vary due to the nature of the chillies used.Add 1 teaspoon of garlic to make Gochujang Aioli.Use flavoured mayo as dip, or on a burger, wrap, sandwich or any grilled meat.Follow the easy to cook recipe on the back of the pack to make a flavoured mayo.This paste can be used to add heat and flavour to sauces, marinades, stews and soups.Its spicy and umami flavour is ideal as umami and sweet glaze, BBQ or everyday use. It was traditionally fermented in big clay pots in full sun for up to six months. This versatile fermented chilli paste can be used to add depth of flavour and heat to sauces, marinades, soups and stews. Our Asian Gochujang paste is Korean-inspired and is a staple in Korean cuisine. Note: Promotions in store and online may vary
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