Gochujang Substitute: 5 Swaps Tested (and What Actually Works)
By Jina Moon • Updated August 11, 2026 • Tested in my kitchen in Washington • 7 min read
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Avoid: Sriracha + miso or plain chili paste — they taste sharp and thin, not deep and sticky like gochujang.
If you can buy the real thing, get CJ Haechandle or Sempio — they’re $6–$8 on Amazon and last 6 months in the fridge.
Have you ever been halfway through a tteokbokki or bibimbap recipe and realized you have no gochujang? I have — twice. I live 40 minutes from the nearest Korean market, so I’ve tried every “gochujang substitute” the internet recommends. Most don’t work.
In this guide I’ll show you which swaps actually work, which ones ruin the dish, and where to buy the real thing for a normal price in the US, UK, and EU. All photos are from my kitchen, same ttukbaegi from the About page.
What gochujang actually does (so you know what to replace)
Gochujang isn’t just “spicy.” It does three jobs at once:
- Sweet: from glutinous rice and fermentation (not just sugar)
- Heat: from gochugaru (Korean chili flakes) — smoky, not sharp
- Thickness: sticky paste that coats rice and tteok
A good substitute needs all three. Sriracha gives you heat only. Miso gives you salt only. That’s why most swaps fail.
Quick Pick by Dish
- Jjigae / stew (gochujang is the star): Don't substitute — buy the real thing.
- Marinade (BBQ, bulgogi-style): Doenjang + gochugaru + sugar (Swap #1)
- Bibimbap / cold noodles: Ssamjang, or the doenjang + gochugaru + sugar mix
- Quick dipping sauce: Sriracha + miso + a pinch of sugar
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5 Gochujang Substitutes I Tested — Ranked
I made the same simple gochujang marinade (for LA galbi) with each swap and tasted with my husband (who used to hate “spicy Korean stuff”). Scale: 1–5
| Swap (per 1 tbsp gochujang) | Taste | Texture | Verdict |
|---|---|---|---|
| 1. Doenjang + Gochugaru + Sugar 1 tsp doenjang + 1 tsp gochugaru + 1/2 tsp sugar | ★★★★☆ 4.5 | ★★★★☆ 4 | Best swap. Sweet, deep, close to real. My go-to when I run out. |
| 2. Ssamjang 1:1 | ★★★☆☆ 3 | ★★★☆☆ 3.5 | Okay in a hurry. A bit nutty (has doenjang). Good for bibimbap, too salty for tteokbokki. |
| 3. Thai Sweet Chili Sauce + Gochugaru | ★★★☆☆ 3 | ★★☆☆☆ 2.5 | Too sweet, thin. Works for dipping, not for stew. |
| 4. Sriracha + Miso 2 tsp sriracha + 1 tsp miso | ★★☆☆☆ 2 | ★★☆☆☆ 2 | Sharp and vinegary. My husband said “tastes like hot ketchup.” Avoid for jjigae. |
| 5. Plain Chili Paste (sambal oelek) | ★☆☆☆☆ 1.5 | ★☆☆☆☆ 1 | Just heat, no sweetness. Ruins tteokbokki. |
| Also worth trying (verified across other recipe sources, not yet personally tested for this article): | |||
| Doubanjiang (Chinese chili-bean paste) + Sugar | ★★★★☆ 4.0 | ★★★★☆ 4.0 | Widely recommended as the closest single-ingredient swap — both are thick, fermented, and spicy. Add 1/2 tsp sugar per tbsp to match gochujang's sweetness. Not yet personally tested for this article. |
| Red Miso + Gochugaru + Honey | ★★★★☆ 3.5 | ★★★☆☆ 3 | A common pantry blend that rebuilds gochujang's three pillars (umami from miso, heat from gochugaru, sweetness from honey). Not yet personally tested for this article. |
How to make Swap #1 (my recipe)
For 1 tbsp gochujang: Mix 1 tsp doenjang (or Japanese miso in a pinch) + 1 tsp gochugaru (fine flakes) + 1/2 tsp sugar + 1/2 tsp water. Stir to a paste. Add a drop of sesame oil if you have it. Use 1:1.
Where to Buy Real Gochujang (US / UK / EU) — The One I Buy
If you can wait 1–2 days, buy the real thing. It lasts 6 months in the fridge and one tub makes 15+ meals.
Not too sweet, not too hot — the one most Korean moms actually use. I’ve bought both 4 times.
US: Amazon • UK: Amazon.co.uk • EU: Amazon.de • Look for “haechandle” in English + Korean label.
What to look for on the label: The word gochujang + a chili icon + “500g” or “1kg.” Avoid “ssamjang” (it says ssamjang in big letters) or “chili sauce” in a squeeze bottle. See my Where to Buy guide with label photos →
Can I use Sriracha, Ssamjang, or Doenjang instead?
Is ssamjang the same as gochujang?
No. Ssamjang = gochujang + doenjang + sesame. It’s saltier and nuttier. You can use it 1:1 in a pinch for bibimbap, but halve the salt elsewhere.
Can I use sriracha?
Only for heat. Sriracha is vinegary and thin, so your tteokbokki will taste like hot ketchup, not deep and sweet.
Is there a non-spicy substitute?
For kids: mix 1 tsp doenjang + 1/2 tsp ketchup + pinch sugar. It’s not spicy but gives the sweet-savory base.
Can I use doubanjiang instead of gochujang?
Yes, with a small tweak. Doubanjiang (Chinese fermented chili-bean paste) is saltier and less sweet than gochujang, so use it roughly 1:1 and stir in about 1/2 teaspoon of sugar per tablespoon, then go easy on other salt in the recipe.
What is the best gochujang substitute for cold dishes like bibimbap?
Cold dishes show substitute weaknesses more clearly since cooking does not mask flavor differences. For bibimbap, the doenjang + gochugaru + sugar swap or ssamjang both hold up better than sriracha-based mixes.
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Bottom line
- Best swap: doenjang + gochugaru + sugar
- Good enough: ssamjang (if that’s all you have)
- Don’t: plain chili paste or sriracha + miso for stews
If you cook Korean food more than twice a month, just buy a tub. It’s $7 and fixes every “substitute” problem.
Korean Pantry Essentials: 10 ingredients to buy first ·
Where to Buy Korean Ingredients Online (with label photos) ·
Korean Food Glossary: 45 Essential Terms Explained
Written by Jina Moon • Seoul-born, cooking Korean food 5–6 days a week in Washington. Photos from my kitchen.
Before you swap it out, it helps to know what’s actually in the jar — here is how to read a Korean gochujang label (heat level, wheat/soy, and origin, explained).
