How To Make Gochujang With Sriracha

Gochujang, a traditional Korean chili paste, is a staple in Asian cuisine known for its unique blend of sweet, savory and spicy flavors.

Meanwhile, Sriracha hailed from Thailand offers its own distinct taste with less sweet and more garlic-infused heat.

But what happens when you don’t have gochujang available or simply want to experiment with these two spicy condiments?

In this article, we’ll explore the relationship between sriracha and gochujang, if they can be substituted for one another or combined to create an explosive new flavor.

Plus, we’ve got a special “cheater’s” gochujang recipe for those eager to try their hand at homemade paste.

Is Sriracha the Same as Gochujang?

No, sriracha and gochujang are not the same. Originating from different parts of Asia – Thailand for sriracha and Korea for gochujang, they offer distinctive flavors that reflect their respective cuisines.

Gochujang is a fermented red chili paste made from chili powder, glutinous rice, meju powder, yeotgireum, and salt.

It’s known for its complex flavor profile that’s simultaneously sweet, savory and spicy.

Sriracha on the other hand, is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It has become a popular condiment worldwide due to its tangy heat with a strong kick of garlic.

While both have their heat levels and offer rich flavors to dishes they’re added to; they are fundamentally different in terms of ingredients used and their overall taste profiles.

Can I Make Gochujang with Sriracha?

While both Sriracha and Gochujang are spicy condiments, they each have unique flavors that come from their specific ingredients and methods of preparation. Unfortunately, this means you cannot make authentic gochujang using sriracha.

Gochujang’s distinct taste comes from the fermentation process of its ingredients (and also its fermented ingredients) which can take several years.

Hence, it’s not possible to replicate the deep, complex flavor of gochujang simply by substituting or adding sriracha.

However, if you’re in a pinch and need a quick fix for a recipe that calls for gochujang, we’ve got an easier alternative for making “cheater’s” gochujang at home. Though it won’t taste exactly the same as traditional gochujang, it will bring a similar sweet-spicy palette to your dishes. We’ll get to that later on in this article.

Can I Use Sriracha as a Substitute for Gochujang?

Yes, you can use sriracha as a substitute for gochujang in some recipes, but with some caveats. While the two condiments both bring heat to the dishes they’re added to, their flavor profiles are quite different due to their distinct ingredients and preparation methods.

Since sriracha is more garlic-forward and tangy compared to the fermented sweetness of gochujang, it may skew the flavor of your dish if substituted one-for-one. But in recipes where these nuances can be overlooked or complement well, such as spicy mayo, sriracha can serve as an emergency substitute.

Remember that substitutions work best in recipes where gochujang isn’t the star ingredient; otherwise, you might miss out on that unique sweet and savory richness that’s characteristic of gochujang. And there’s nothing quite like the real thing!

Cheaters Gochujang

Making traditional gochujang can be quite a process, not to mention the lengthy fermentation time. However, if you’re looking for a quick and simple alternative, here’s a way to make “cheater’s” gochujang at home:


  • 1/2 cup white miso paste
  • 1/4 cup light corn syrup (or substitute agave syrup or honey)
  • 1/4 cup cayenne pepper, or less to taste
  • 2 tablespoons mirin
  • 1 tablespoon superfine sugar (or just blitz some granulated sugar in a blender or food processor until finely ground but not powdery), or more to taste
  • 1 garlic clove, minced


Stir together the miso, corn syrup, cayenne pepper, mirin, sugar, and garlic until well combined. Decant the gochujang mixture into a clean jar or resealable container. Cover it and store it in the refrigerator for up to several weeks. The gochujang is fine to use immediately but if you wait several days the flavor will be more melded and nuanced.

Although this recipe won’t exactly mimic the depth of flavor achieved through years of fermentation that traditional gochujang has, it will still give your dishes an interesting blend of sweetness and spiciness!

Mixing Gochujang and Sriracha

While you can’t create gochujang out of sriracha, one thing you can do is to mix these two flavorful condiments.

Combining gochujang and sriracha results in an explosive flavor that enhances a variety of dishes. It combines the sweet, savory, spiciness of gochujang with the tangy heat and garlic notes of sriracha.

To do this, simply mix equal amounts of gochujang and sriracha until they’re well combined. You can adjust the ratio to suit your personal preference for heat or sweetness.

This spicy mixture can be used on a wide range of dishes to add some kick, including:

  • Scrambled eggs
  • Sriracha salt
  • Burritos
  • Mac and cheese
  • Breakfast sandwiches
  • Bloody Mary

Blending these two condiments together allows you to enjoy a whole new intense flavor that could become your next favorite secret ingredient!

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