John Myers
Since gochujang is not available everywhere in Germany, you may have to make do with a substitute to give your dishes a similar flavor to Korean spice paste.
Substitute for Gochujang: These possibilities exist
Gochujang is a hot, fermented spice paste from Korea. It is made from soybean flour, glutinous rice flour, sea salt, chili, barley malt powder, and rice syrup. The complex, sweetish-spicy taste of the spice paste is somewhat reminiscent of miso. Gochujang is used in Korean cuisine, for example, as a marinade for meat, in stews and soups, or together with soybean paste as a dip for vegetables. If you don’t get gochujang, you can replace it with the following alternatives:
- Thai Chili Paste: The advantage of Thai Chili Paste is that it is available in all Asian shops and has a consistency similar to Gochujang. However, the chili paste has a garlic note that is not found in gochujang.
- It can still be a good substitute in stews or meat dishes.
- Miso Chili Paste: This paste is a kind of homemade gochujang. In a pan over medium-high heat, dissolve 275g sugar in 250ml water, then add 275g miso paste and some chili powder, stirring. Allow the thickened paste to cool on the stove, then add 1 teaspoon each of rice vinegar and sake and 1 tablespoon of salt. The paste will keep in the fridge for a few weeks.
- Chili Flake Paste: This paste is quick and easy to make at home and can add flavor to your dish, but it doesn’t quite match the special taste of gochujang. To do this, mix a tablespoon of red chili flakes with a few dashes of soy sauce and a pinch of sugar.
- Sriracha: The Thai chili sauce contains garlic and is thinner than gochujang. If you only need a small amount of gochujang in your dish, sriracha sauce can still be an alternative.
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