Best Gochujang Substitute: Homemade Gochujang Sauce (+More Easy Alternatives!)
A gochujang substitute is a great thing to have on hand if you ever find yourself without gochujang while cooking Korean cuisine! From sriracha to red pepper flakes and more, there are plenty of ingredients that can be swapped for gochujang in any recipe. If you're missing the flavor of this Korean red chili paste, don't worry, I've got you covered!
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Instructions
Add the gochujang paste, rice vinegar, soy sauce, lemon juice, agave nectar, ginger paste, and salt to a mixing bowl and stir to combine. Set aside.
Place a small saucepan on the stovetop over medium heat and add the sesame oil, avocado oil, and minced garlic to the pan. Cook until the garlic is fragrant and slightly brown
Pour the gochujang mixture from the mixing bowl into the pan and stir to comine. Let simmer over medium heat for 3-5 minutes, adding water as needed to thin out your sauce to your desired consistency.
Use your homemade gochujang in any of your favorite recipes or store for later!
Notes
This yields about 10 tablespoons of sauce depending on how much you thin it out.
Traditional gochujang is fermented, this recipe does not need to be fermented and can be used right away.
Fermented gochujang can last months at room temperature. Because this recipe is not fermented, I recommend keeping it refrigerated to increase its longevity and freshness.
To store: Keep your gochujang sauce in an airtight container in the fridge for up to 1 month.
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