What does gochujang taste like?
Gochujang tastes sweet, spicy and savory all at once: a thick Korean chili paste with a fermented funk, like sriracha crossed with miso and a little molasses.
Gochujang
sweet, spicy, funky chili paste
Gochujang is a Korean paste of red chili, glutinous rice, fermented soybeans and salt, aged until it turns deep red and sticky. The first thing you notice is sweetness, then a slow, warm chili heat, then a deep savory funk from fermentation. The heat is medium, softer than the color suggests, and the sweetness makes it great for glazes because it caramelizes. Straight from the tub it's thick and intense, so cooks usually thin it with sesame oil, vinegar, sugar or soy into a sauce.
Where you’ll see it
In bibimbap, tteokbokki (chewy rice cakes in red sauce), Korean fried chicken glazes and spicy pork, and on lots of non-Korean menus as gochujang mayo, wings and burgers.
Order it if you like sweet heat, barbecue sauce and miso, and you're good with medium spice.
Quick questions
- Is gochujang very spicy?
- Medium for most people. It's sweet and savory enough to soften the chili, though brands range from mild to very hot, usually marked on the tub.
- Is gochujang the same as sriracha?
- No. Sriracha is a thin, garlicky, vinegary chili sauce. Gochujang is a thick, sweet, fermented paste with deeper, funkier flavor and less tang.