How to Cook With Gochujang at Home
Slug: how-to-cook-with-gochujangPillar: Food and Drink > Cooking TipsKeyword: how to cook with gochujangExcerpt: Gochujang is a fermented Korean chilli paste with deep, smoky heat. Learn how to use it in marinades, sauces and everyday dishes — even if you have never cooked Korean food before.
Gochujang (고추장) is a fermented Korean chilli paste made from red chilli powder, glutinous rice, fermented soybeans and salt. It delivers a complex flavour — spicy, smoky, subtly sweet and deeply savoury — that is hard to replicate with any other ingredient. It is one of the most searched cooking ingredients of 2026, and once you have a tub in your fridge, you will find yourself reaching for it constantly.
What Does Gochujang Taste Like?
Unlike fresh chilli or hot sauce, gochujang is slow-building heat with layers of fermented depth. The sweetness from the glutinous rice balances the spice, and the fermentation adds umami richness. A small amount goes a long way — a teaspoon is often enough to transform a dish.
Where to Buy It
Most large supermarkets now stock gochujang in the Asian foods aisle, typically in small tubs or tubes. Asian supermarkets carry a wider range of brands at better prices. Look for brands like Haechandle, Sempio or CJ — any of these are excellent. Once opened, it keeps in the fridge for up to a year.
Five Easy Ways to Use Gochujang
1. Gochujang Marinade for Chicken or Tofu
Mix 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey and 2 crushed garlic cloves. Coat chicken thighs or firm tofu and marinate for at least 30 minutes. Roast, grill or pan-fry until caramelised. This is the base of Korean-style "spicy chicken" and works brilliantly in wraps, rice bowls or noodle dishes.
2. Gochujang Butter Pasta
Melt 2 tablespoons butter in a pan, add 1 tablespoon gochujang and stir for a minute. Add a splash of pasta water and a ladle of cooked pasta. Toss to coat and finish with parmesan. This takes 10 minutes total and tastes like far more effort than it is.
3. Spicy Stir-Fry Sauce
Combine 1 tablespoon gochujang, 2 tablespoons soy sauce, 1 teaspoon sugar and 1 teaspoon sesame oil. Use as your stir-fry sauce for vegetables, noodles or rice with egg. It works with whatever vegetables you have — courgette, cabbage, peppers and mushrooms all absorb the flavour well.
4. Gochujang Salad Dressing
Whisk together 1 teaspoon gochujang, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon honey and a pinch of salt. This works as a dressing for shredded cabbage, cucumber, or any crunchy salad. The fermented depth makes it more interesting than most bottled dressings.
5. Spicy Mayo Dip
Stir 1 teaspoon gochujang into 3 tablespoons mayonnaise. Use as a dip for chips, chicken strips or fried food. Add a few drops of lime juice to brighten it. This is an easy way to introduce the flavour if you are not sure about the heat level yet.
Heat Level: Is It Very Spicy?
Standard gochujang is medium-hot — roughly equivalent to sriracha. Mild versions exist if you are sensitive to spice. The heat is rounded rather than sharp, so it feels more manageable than many chilli sauces. Start with a small amount and adjust up.
For more cooking tips and recipe ideas, visit our Food and Drink guides.
Frequently Asked Questions
Can I substitute gochujang with something else?
A rough substitute is sriracha mixed with a little miso paste and a pinch of paprika, but the flavour will not be identical. Gochujang has a unique fermented depth that other chilli pastes do not replicate exactly.
Is gochujang gluten-free?
Traditional gochujang contains wheat or barley through the fermentation process and is not gluten-free. Gluten-free versions are available — check the label carefully if this is important to you.
How spicy is it on a scale of 1 to 10?
Standard gochujang is around a 5 to 6 — noticeable heat but not overwhelming. Extra-hot versions can reach a 7 to 8. Most supermarket versions sit in the medium range.
Does cooking reduce the heat?
Yes. Heat dissipates some of the spice, so a dish cooked with gochujang will be milder than the same amount eaten raw. Cooking also deepens the smoky, caramelised flavours.
