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6 More Gochujang Substitute Options. It's hard to find a substitute for a well-fermented, well-seasoned, and umami-packed gochujang, but here are some alternatives you can use in a pinch. Miso Paste. Same as gochujang, it is made from fermented soybeans making it the best substitute for gochujang. You may use it as it is, but since this.

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Remember that miso paste is saltier than gochujang, so you may need to adjust the amount of salt you add to the recipe accordingly. Best for soups, stews, and marinades. 7. Tahini Paste and Soy Sauce Mixture. When combined in equal parts, tahini paste and soy sauce make for a delicious gochujang sauce substitute.

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5. Ssamjang (Korean Chili Sauce) Ssamjang is a Korean condiment that is great as a substitute for Gochujang. A variety of ingredients go into making it, including doenjang, Gochugaru, garlic, green onion, sesame oil, and soy sauce. Kimchi dishes and dips often use ssamjang as a dipping sauce because of its strong flavor.

1. White Miso Paste + Gochugaru (Korean Chili Powder) A good substitute for gochujang paste is to make homemade gochujang using white miso paste, gochugaru, maple syrup, soy sauce/tamari, and garlic powder. These ingredients will replicate a similar texture and flavor profile. To make this substitute, use equal parts of miso paste and finely.

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Cook. Place a small saucepan on the stovetop over medium heat and add 1 tablespoon of sesame oil, 1 tablespoon of avocado oil, and 2 minced cloves of garlic to the pan. Cook until the garlic is fragrant and slightly brown. Simmer. Pour the gochujang mixture from the mixing bowl into the pan and stir to comine.

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2. Sriracha. Sriracha, a Thai chili paste, is a good substitute for gochujang because it has a similar flavor profile and a spicy kick. It's used commonly as a condiment or in sauces meant to enhance a dish's flavor. One big difference between gochujang and sriracha is the texture.

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Best Gochujang Substitutes. 1. Sriracha. My first choice would be Sriracha because it has a similar level of sweetness and heat and because I generally have it in the house. 2. Tabasco / Other Hot Sauce. Mostly when using Gochujang you are just wanting the heat and not necessarily any sweetness. So Tabasco (or any other hot sauce you have in.

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Grocery store alternatives: Sriracha chili sauce or a Thai chili paste. Sometimes Sriracha can make a decent alternative to gochujang, depending on the need. If the chili paste is simply being used as a heat source and not starring in an authentic Korean recipe, you can give consideration to Sriracha. It's, of course, much thinner and while.

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You can use gochujang as a condiment on top of ramen noodles, tofu, or rice cakes. You can also use it as a dipping sauce or marinade for meat dishes like beef short ribs or chicken wings. You can add some gochujang to cooked rice or stir-fried vegetables before serving them if you want something spicy and savory! 7 Best Gochujang Substitutes 1.

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Instructions. Add all the ingredients to a small blender. 0.25 cup gochugaru, 0.25 cup doenjang, 0.25 cup water, 3 tablespoon maple syrup, 2 teaspoon soy sauce, 1 teaspoon rice vinegar. Blitz until smooth - it should create a pretty thick mixture, similar to miso or tomato paste.

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Add 1/2 tablespoon of sriracha to the miso paste. Sprinkle in 1/2 teaspoon of sugar. Mix the ingredients thoroughly until you achieve a smooth, well-combined paste. Use the substitute as directed in your recipe, matching the quantity of gochujang required.

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The best gochujang substitutes are red pepper flakes mixture, miso and chili paste, Thai chili paste, Harissa paste, Sambal Oelek, dates and spice blend, and tomato paste. Read on to know which one works best for you. 1. A quick made-from-scratch option: Red Pepper Flakes. Replicate that sweet and spicy flavor with the help of a paste made from.

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2. Sriracha. Sriracha is a hot pepper sauce that gets its heat from jalapeños, while gochujang gets heat from Korean chili peppers, so the flavor profile is slightly different. However, it still makes a tasty, spicy substitute for gochujang. Start by adding half as much as the recipe calls for and add more as needed.

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It is the simplest in flavour but lacks the fermented complexity of gochujang and the sweet, smoky flavour. To use sambal oelek as a substitute for gochujang, add one tablespoon of maple syrup for every ¼ cup of sambal. To get even closer to gochujang, add a tablespoon of miso paste. 6. Sriracha sauce.

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Dissolve malt powder in water in a separate bowl and combine with the paste, allowing it to ferment. In another bowl, mix Korean red pepper powder with salt and add it to the fermented paste. Let the mixture ferment further, stirring daily, until it achieves the desired taste and consistency.

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Consider adding miso paste to create a Gochujang substitute that has a more similar texture and depth of flavor. 1 tablespoon gochujang = 2 teaspoons gochugaru. 7. Doenjang. Doenjang is a Korean fermented soybean paste and is often compared to Japanese miso. Doenjang is rich, savory and earthy with a deep umami flavor.