Gochujang sauce is a tangy, fermented condiment and made with red chili powder, glutinous rice, salt, and brew soybeans. Unlike other condiments, it has a mixture of flavors. Gochujang sauce is sweet but hot, and it also has a savory taste. It is the combination of different flavors in one ingredient that makes it authentic.
However, Gochujang sauce is not readily available in any supermarket. In this article, we will list three Gochujang sauce substitutes that you can either make at home with simple ingredients or easily purchase from any supermarket.
Red pepper flake paste
This isn’t precisely the best alternative, but you can use the sweet and spicy flavor of the Korean condiment.
It’s also straightforward to do. Simply mix a little bit of red pepper flakes with soy sauce to moisten the flakes and add a spicy flavor. Then add the sugar so that the paste will be a bit sweet.
Chipotle peppers are made with dry and smoked red jalapeno peppers. This is a fantastic Gochujang sauce substitute as the heat level is related to Gochujang, although it will be smokier than the Korean spice.
This is another amazing gochujang sauce substitute. This spicy sauce, which has Southeast Asian origin, is considered by many as the world’s coolest hot sauce. If you need a component that will substitute the tanginess and sweetness in a dish, it is a very suitable option. Keep in mind, though, that its sweetness is different from that of Sriracha, which contains an indication of garlic. Sriracha is thinner than gochujang.
Both gochujang and Sriracha have bitter and sour flavor ingredients to go with their heat — Gochujang gets its burst of bitterness from fermented soybean paste. In contrast, Sriracha gets its savory quality from the garlic it contains, which is much lighter. Aside from the bitter part, you will also be able to notice from gochujang’s ingredients label that it does not have any garlic at all, while garlic plays a significant role in Sriracha’s flavor profile. You just need a bowl of Sriracha, pepper, and spoon as the alternative.
Sriracha is lenient because it is meant to be an additive for cooked food; it can bring the heat without excessively masking the flavors. The softness and lightness are a big part of why it is enjoyed all over the world, and many people add it to prepared food at the table exactly as they would add ketchup. Sriracha’s gentle heat and lack of intense flavors also allow it to serve as a complement for a vast number of dishes. Gochujang is a fantastic pickle and varnish, but some might find its substance soy notes too assertive for it to be a good table gravy.
Harissa is a hot chili pepper paste that comes from North Africa. It is very spicy and can give the same hot flavor as gochujang. Harissa also has a smoky taste that makes it amazing from gochujang. Harissa is a North African spicy chili paste—the Sriracha of the Middle East, albeit with a more complicated flavor profile. Traditionally made from roasted or dried chili peppers, garlic, olive oil, and spices. It’s an unbelievable flexible condiment. You can find Harrisa in stores and also use homemade Harrisa.
- 1/6 ounce dry chilies
- 1/2 ounce caraway seeds
- 1/2 ounce cumin seeds
- 1/2 ounce coriander seeds
- 1-ounce garlic cloves
- 1-ounce kosher salt
- Add chilies in a heatproof bowl. Pour boiling water and let the chilies’ stand for 20-30 minutes.
- Toast the caraway, cumin, and coriander seeds in a dry skillet placed over medium heat. Carefully stir the skillet to avoid burning. Remove the spices from the pan once they become aromatic.
- Grind the spices using a food processor or grinder or good ole mortar and pestle drain the chilies and add spices and salt in it.
- Sprinkle olive oil to make a smooth and thick paste.
- Put the paste to a bowl then covers it with a thin coating of olive oil. Cover the bowl and then put them in the refrigerator. You can use this up to a month; just make sure to add a fresh coating of olive oil every time you use the harissa.
Source: EASY DIY HARISSA PASTE