Substitutions / gochujang
What to use instead of gochujang
Use sriracha in equal amounts. Hotter and thinner with less depth — add a pinch of miso or sugar to get closer to gochujang's sweet-savory complexity.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Sriracha | 1:1 | Hotter and thinner with less depth — add a pinch of miso or sugar to get closer to gochujang's sweet-savory complexity. |
| Sambal oelek | 1:1 | Pure chili heat with no sweetness or fermented depth; stir in a little sugar and a dash of soy sauce to compensate. |
| Chili garlic paste | 1:1 | Sharper garlic-forward heat and no fermented quality; works in a pinch but the flavor profile will differ noticeably. |
How much is a cup of gochujang?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh gochujang in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.