Gochujang is the deep-red, fermented chili paste that almost all Korean food is built on – sweet, spicy and full of umami all at once. Here is the complete guide: what gochujang actually is, what it tastes like, five concrete ways to use it, and answers to the most common questions.
What is gochujang?
Gochujang is a thick, fermented chili paste from Korea. It is made from four simple ingredients: Korean chili powder (gochugaru), glutinous rice, fermented soybeans and salt. Traditionally the mixture is left to mature in large earthenware jars outdoors for several months, and it is precisely the fermentation that sets gochujang apart from all other chili sauces.
During the maturing process, the starch in the rice breaks down into natural sweetness, while the soybeans develop a deep, salty umami flavor. The result is a paste with a complexity no “quick” chili sauce can match. In Korea, gochujang is as much a kitchen-cupboard staple as ketchup is here at home – it is used in everything from everyday stews to street food.
What does gochujang taste like?
Three things happen at once: first a round, almost caramel-like sweetness from the rice, then a deep, salty umami from the soybeans, and finally a chili heat that builds slowly without taking over. The fermentation also adds a mild tanginess that makes the paste surprisingly versatile.
The heat varies from brand to brand. Many Korean producers mark the tub with their own heat scale – GHU (Gochujang Hot Taste Unit) – from level 1 (mild) to 5 (extremely hot). Most of the varieties you find in stores sit at level 2–3, i.e. mild to medium. If in doubt, start mild and go easy: you can always stir in more, but you can never take any out.
5 concrete ways to use gochujang
- Bibimbap. The classic Korean rice bowl with vegetables, meat and a fried egg is always topped with a dollop of gochujang that you stir in just before eating. It is the easiest way into Korean food – try our bibimbap recipe.
- Tteokbokki. Korea's most beloved street food: chewy rice cakes in a glossy, sweet-and-spicy sauce of gochujang, sugar and a little broth. Ready in fifteen minutes and guaranteed addictive.
- Marinade for chicken and ribs. Mix two tablespoons of gochujang with soy sauce, honey, garlic and sesame oil. The marinade caramelizes beautifully in the oven or on the grill, and works just as well on chicken thighs as on pork belly ribs.
- Gochujang mayo. Stir one tablespoon of gochujang into four tablespoons of mayonnaise. Ready in thirty seconds, and a perfect dip for fries, dumplings, shrimp or raw vegetables.
- Stews and soups. A tablespoon of gochujang adds instant depth to noodle soups and stews – like the classic kimchi jjigae, where it meets tangy kimchi, tofu and pork.
If you like sweet-and-spicy Korean food, you should also know about buldak noodles – the notorious “fire noodles” that have taken off around the world. You will find the full range in our buldak collection.
Gochujang vs sriracha vs sambal oelek
The three are often confused, but they do completely different jobs in the kitchen:
- Gochujang is thick, fermented and sweet-spicy with lots of umami. It is a base ingredient used in marinades, sauces and stews – rarely as it is, straight on your food.
- Sriracha is a thin, tangy chili sauce with garlic and vinegar. Perfect for squeezing straight over finished food, but it lacks the depth and body of gochujang.
- Sambal oelek is coarsely ground chili with salt and vinegar – pure, fresh chili heat without sweetness. Great when you just want heat without changing the flavor profile.
All three deserve a place in your cupboard, but they cannot replace each other one for one. You will find them side by side among our Asian sauces.
A good tip on dosage: start with half a tablespoon and taste your way forward. Gochujang is concentrated, and because it is sweet, salty and spicy all at once, it affects the entire balance of the dish. If you find it too strong, soften it with a little honey, sugar or sesame oil. If the dish feels like it is missing something, the answer is often another half spoonful.
Storage
Unopened, gochujang tolerates room temperature, but once opened the tub belongs in the fridge. There it keeps for months – easily a year or more – thanks to the salt and fermentation. Always use clean utensils, and press the plastic film or lid down well so the surface does not dry out. If the surface darkens a little over time, that is completely normal and not a sign that the paste has gone bad.
Frequently asked questions
How hot is gochujang? Most varieties are mild to medium hot – the sweetness and salt temper the chili, so the heat builds gently instead of hitting all at once. Look for the GHU scale on the package: level 2–3 suits most people.
What can replace gochujang? Nothing gives quite the same flavor, but in an emergency you can mix miso with chili powder and a little honey. Sriracha works in dips and dressings, but lacks the body in marinades and stews.
Is gochujang healthy? Gochujang is fermented and used in small amounts, so one tablespoon delivers lots of flavor and few calories. It does contain a fair amount of salt and a little sugar, so use it as a flavoring – not as a spread in large quantities.
Where can you buy gochujang in Norway? At FUDI – in our stores at Holmen in Asker and Røa in Oslo, or in our online store with free shipping on orders over NOK 799. You will find gochujang alongside the rest of the South Korean kitchen.
Get started with FUDI
Gochujang is the perfect first step into Korean cooking: one tub lasts for months and lifts everything from weekday chicken to the weekend stew. At FUDI you will find gochujang in several strengths and sizes, along with gochugaru, sesame oil, rice cakes for tteokbokki and everything else you need from the Korean kitchen. Start with a dollop in your mayo tonight – and you are on your way.
See our full gochujang range here – in several strengths and sizes, from small tubs to the big ones for everyday use.
