spice

Gochujang

Also called Korean chili paste, Korean red pepper paste

In a nutshell

A thick Korean paste of chili, glutinous rice, fermented soybeans and salt. It tastes sweet, salty and spicy at once, with a deep fermented savor.

Gochujang is a thick, glossy, brick-red Korean paste made from chilli powder, glutinous rice, fermented soybeans and salt, aged in clay pots. It tastes sweet, salty and spicy all at once, with a deep fermented savour and a hint of smokiness.

Cooks love it because one spoonful does three jobs: heat, sweetness and umami. Thinned into a sauce it glazes chicken and pork, seasons bibimbap and stews, and turns mayonnaise or butter into an instant sticky-spicy condiment.

Flavor profile

warm3

sweet3

pungent3

bitter0

floral0

earthy2

citrus0

smoky1

Aroma: sweet heat, fermented, savory

Good to know

Origin: Korea

Forms: paste

Season: Available year-round; traditionally made in late winter and aged through the warm months.

Nutrition: Used by the spoonful, so it adds flavour more than nutrition; it is high in salt and usually contains soy and wheat.

Storage: Once opened, keep gochujang in the fridge with the surface pressed flat and the lid sealed tight. It stays good for 1–2 years, though it slowly darkens and thickens, which is normal. Always use a clean, dry spoon to avoid introducing mould. Discard it if you see fuzzy mould or it smells sour and off. You can freeze small portions, but it is rarely needed because it keeps so well.

How to use gochujang

Thin It First

The paste is too thick to coat food evenly. Whisk it with soy sauce, sesame oil or a little water before brushing it on.

Glaze Late

Gochujang has plenty of sugar. Brush it on near the end of roasting or grilling so it caramelizes instead of scorching.

The science of gochujang

During fermentation, enzymes from koji mould break the glutinous rice starch down into sugars such as maltose and glucose. That is where gochujang's natural sweetness and thick, sticky body come from.
The same microbes break soybean protein into free amino acids, especially glutamate, which gives gochujang its deep, savoury umami backbone.
Heat comes from capsaicin in the Korean chilli powder. Because capsaicin is fat-soluble, gochujang mixed with sesame oil, mayonnaise or butter spreads heat evenly and tastes rounder.
Its high sugar content means gochujang browns fast. Sugars caramelise and react with amino acids in the Maillard reaction from around 140°C (285°F), so it gives sticky, glossy glazes but burns and turns bitter on very hot pans.
Salt and acidity from fermentation keep gochujang stable for months. Over time it slowly darkens as browning reactions continue, even in the fridge.

How to choose gochujang

Tubs are labelled with a heat level, often from mild to very hot, so pick one to suit you. Look at the ingredients: traditional gochujang lists rice, chilli, fermented soybean and salt, while cheaper versions may lead with corn syrup and wheat. If you avoid gluten, check the label, as many brands contain wheat.

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Substitutes for gochujang

Swap	Amount	What changes
Miso + chilli flakes + a little honey	1 tbsp miso + 1/2 tsp flakes + 1 tsp honey per 1 tbsp	Gets the fermented depth, heat and sweetness in one mix.
Sriracha + soy sauce + sugar	1 tbsp sriracha + 1 tsp soy + 1/2 tsp sugar per 1 tbsp	Thinner and tangier, but good in sauces and marinades.
Doubanjiang	use half as much	Another fermented chilli paste; saltier and less sweet, so add a pinch of sugar.
Harissa + honey	1:1	Different spices, but similar thick, spicy-sweet paste for glazes.

What goes with gochujang

Pork Belly. Gochujang's sweet heat caramelizes on fatty pork belly and cuts through its richness.
Chicken thigh. Gochujang's sugars brown on chicken thigh skin, giving sticky, spicy-sweet roasts and wings.
Rice. Plain rice calms gochujang's heat and carries its sauce, as in bibimbap.
Pork Shoulder. Gochujang's sweet heat clings to slow-cooked pork shoulder and stands up to its richness.
Beef Chuck. Gochujang's fermented depth suits braised beef, matching the meat's savory flavor.
Sesame Oil. Toasted sesame oil's nutty aroma rounds out gochujang's heat in bibimbap sauce and marinades.
Garlic. Garlic's sharp bite and gochujang's fermented sweetness are the base of many Korean marinades.
Soy Sauce. Soy sauce adds salt and umami and thins gochujang into a glaze.
Scallion. Fresh or charred scallion gives a sharp contrast to gochujang's sweet, heavy paste.
Sesame Seed. Toasted sesame seeds add crunch and a nutty aroma over gochujang dishes.

Every pairing for gochujang →

Mistakes to avoid

Adding it to a screaming hot pan from the start, which burns the sugars and turns the paste bitter.
Treating it like plain chili sauce. It is salty and sweet, so cut back on added salt and sugar.

Ideas for tonight

Gochujang chicken thighs roasted until sticky
Bibimbap with a spoonful of gochujang sauce
Spicy gochujang pork stir-fry over rice

Gochujang: questions

What does gochujang taste like?

Gochujang tastes sweet, salty and spicy at the same time, with a deep fermented savouriness and a slight smoky note. It is thicker and sweeter than most chilli sauces, and its heat builds slowly rather than hitting sharply.

How spicy is gochujang?

It ranges from mild to very hot depending on the brand and heat level on the tub. Even the hot versions feel rounder than straight chilli sauce because the sweetness and umami soften the burn.

Does gochujang need to be refrigerated?

Yes, refrigerate it after opening. Its salt helps it keep, but the fridge slows fermentation and stops mould, so it stays good for a year or more.

What is the difference between gochujang and gochugaru?

Gochugaru is Korean chilli flakes, a dry spice. Gochujang is a fermented paste made with gochugaru plus rice, soybeans and salt, so it is sweeter, saltier and more savoury.

How do I stop gochujang burning when I cook with it?

Thin it with soy sauce, sesame oil, vinegar or water so it coats evenly, then brush it on in the last 10 minutes of roasting or grilling. Over high heat from the start, its sugars scorch and turn bitter.

What can I make with gochujang?

Try bibimbap sauce, sticky gochujang chicken thighs, spicy pork stir-fry, tteokbokki, gochujang mayo for fries, or a spoonful whisked into butter for noodles or corn.

What goes well with gochujang?

Gochujang pairs best with pork belly, chicken thigh, rice, pork shoulder, beef chuck. Gochujang's sweet heat caramelizes on fatty pork belly and cuts through its richness.