🔥 Simple Gochujang-Style Chili Paste (Without Korean Ingredients)

Make a simplified version of Gochujang at home using pantry-friendly ingredients — sweet, spicy, umami-rich and perfect for Korean recipes.

Easy Gochujang Substitute (Non-Fermented)

Use this when you don’t have access to authentic Korean ingredients.

Ingredients:

• 2 tablespoons chili powder (preferably mild to medium, like paprika or cayenne for heat)

• 1 tablespoon tomato paste (adds umami and depth)

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 tablespoon honey or brown sugar (for sweetness)

• 1 teaspoon rice vinegar or apple cider vinegar (adds tang)

• 1/2 teaspoon sesame oil (for nuttiness)

• Optional: pinch of garlic powder or miso paste (for extra umami)

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Instructions:

1. Mix all ingredients in a small bowl until smooth.

2. Taste and adjust: Add more honey for sweetness, chili for heat, or soy sauce for salt.

3. Store in the fridge in an airtight container for up to 1 week.

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Tips:

• For a more authentic texture, add a teaspoon of cornstarch mixed with a little water and heat the paste gently to thicken.

• If you have red miso or fermented soybean paste, adding 1/2 teaspoon can bring the mixture closer to traditional gochujang's fermented flavor.

Meta Description:
Try this easy homemade Gochujang substitute made with chili powder, miso or soy sauce, garlic, and sweetener. A pantry-friendly Korean chili paste that brings flavor to any dish.

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🖼️ Image Description

A rustic ceramic bowl filled with thick, deep red chili paste with a glossy finish. The surface glistens under light, showcasing the sticky texture. A small wooden spoon is resting beside the bowl, coated in the vibrant paste. In the background, hints of garlic, chili flakes, and soy sauce bottles suggest the ingredients used.

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Ingredients:

• 2 tbsp chili powder (preferably smoky or medium-heat like Kashmiri, or mix sweet paprika with cayenne for balance)

• 1 tbsp tomato paste (optional but helps with color and umami)

• 1 tbsp soy sauce or miso paste (to mimic the fermented umami flavor)

• 2 tsp rice vinegar or apple cider vinegar (for tang)

• 1½ tbsp honey, maple syrup, or brown sugar (for sweetness)

• 1 clove garlic, minced

• 1 tsp sesame oil (optional for extra depth)

• 1–2 tbsp warm water (to adjust texture)

Instructions:

1. In a bowl, mix chili powder and tomato paste (if using).

2. Add soy sauce or miso, vinegar, and sweetener. Stir to form a thick paste.

3. Mix in garlic and sesame oil.

4. Add warm water slowly until the texture is thick but spreadable — like jam or miso.

5. Taste and adjust: add more sugar if too spicy, more vinegar if too sweet.

Storage:
Refrigerate in an airtight jar for up to 2 weeks. The flavor improves over time as it sits.

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🔄 Variations:

• Use fermented black bean paste or tahini for a deeper umami if miso isn't available.

• Add a pinch of smoked paprika for a subtle smoky undertone.

• Use maple syrup for a vegan-friendly sweetener option.