Gochujang is a spicy fermented chilli paste. It has a dark, red colour with an intensely savoury, sweet, spicy, and almost smoky taste. If you struggle to find gochujang in the grocery store, this homemade gochujang substitute recipe has you covered.
Yield1 cup
Servings16
Equipment
- A small food processor, blender or immersion blender.
Ingredients
- ½ cup miso paste
- ½ cup gochugaru (Korean chilli powder)
- ¼ cup maple syrup
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon onion powder
Instructions
- Skip this step if you have a fine chilli powder. Otherwise, add the chilli powder to a blender or spice grinder and blitz until fine (or at least finer).
- Place all the ingredients in a small food processor or use an immersion blender to blend everything into a smooth paste.
- If your paste is too thick to blend, add water, one teaspoon at a time. I typically add about two tablespoons of water. You want a thick paste similar to the texture of tomato paste.
Notes
- For a milder gochujang paste, start with a ¼ cup chilli powder and add more until you reach your preferred spice level.
- If you don't have gochugaru, see the best gochugaru substitute for gochujang (and more).
- See the section on ingredients for more detailed ingredient information and substitutes.
- Refrigerate leftover gochujang substitute in a clean airtight container.