Sauces, pastes & condiments · Pastes

Gochujang

Thick, red Korean fermented chilli paste of chilli powder, glutinous rice and soybeans: sweet, hot and savoury.

Also called: korean chilli paste, gochu jang, 고추장

What it is

A sticky, brick-red paste made by fermenting Korean chilli powder (gochugaru) with glutinous rice, fermented soybean powder and salt, often with barley or wheat. It is sweeter, thicker and earthier than chilli sauces and is rarely eaten neat; it is mixed with other seasonings. Heat levels are marked on Korean tubs.

How it’s used

Bibimbap sauce (with sesame oil, sugar and vinegar)
Tteokbokki and spicy stews (jjigae)
Marinades for pork, chicken and tofu
Dipping sauce ssamjang (with doenjang)
Spicy mayo and glazes

Characteristics

Taste: Sweet, spicy and deeply savoury with fermented depth.
Texture: Very thick and sticky.
Appearance: Deep brick red.
When cooked: Dissolves into stews and sauces; its sugars burn easily when grilled, so watch glazes.
Sold as: paste, fermented
Cooking uses: Mainly a seasoning, Commonly cooked
Common in: Korean

Storage

Refrigerated. Refrigerate after opening with the surface pressed flat; it keeps a long time. Darkening on top is normal.

Diet, allergens and safety

Contains Soy, Wheat, Gluten.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Contains soy and often wheat or barley (gluten); look for gluten-free versions if needed.

Nutrition per 100 g

Energy: 198 kcal
Protein: 12.79 g
Carbohydrate: 25.37 g
Fat: 6.01 g
Fibre: 5.4 g
Sugars: 6.2 g

USDA FoodData Central: Miso (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Chilli bean paste (doubanjiang) — Add a little sugar or honey; saltier, so use less.
Miso — Mix with chilli flakes and a little sugar; less sticky and sweet.