Gochujang

Let’s be honest: you just found a killer recipe for Korean fried chicken, your mouth is already watering, and then you read the ingredients list. “2 tablespoons of gochujang.” You walk into the kitchen, yank open the spice drawer, and… nothing. You have sambal, soy sauce, that one forgotten jar of tahini, and three kinds of dried oregano. But no gochujang.

Don’t panic. We are going to tell you exactly what gochujang is, why it tastes so unique, where you can score a tub in the Netherlands, and—if you really don’t feel like biking through the rain to the toko tonight—how to make a substitute that comes damn close to the real thing.

What actually is gochujang?

Gochujang is one of the three holy jangs (fermented pastes) of the Korean kitchen, alongside doenjang (soybean paste) and ganjang (soy sauce). It is a deep red, thick, glossy paste that matures for months—sometimes even years—in traditional earthen pots (onggi) on the terraces of Korean households.

The foundation is remarkably simple but heavily relies on time: finely ground sun-dried chili powder (gochugaru), fermented glutinous rice, soybean flour (meju), barley malt powder, and sea salt. During fermentation, natural enzymes break down the rice starch into complex natural sugars. That’s exactly where that rounded sweetness comes from—traditionally, there is absolutely no refined sugar added.

The flavor profile: four layers deep

Gochujang is not a simple chili sauce. That is the most crucial thing to understand if you want to cook with it or substitute it. It’s a highly complex seasoning built on four distinct flavor layers:

1. Spicy — The herbal, warming heat of the gochugaru (but not as aggressive or sharp as your standard sambal).
2. Sweet — A soft, caramel-like sweetness born from the fermented rice.
3. Umami — Deep, meaty savoriness thanks to the fermented soybeans.
4. Funky — A subtle, earthy fermentation flavor, somewhat comparable to ripe cheese, miso, or sourdough.

That fourth layer is exactly why a lazy mix of sambal and sugar will never hit the mark. The fermentation is the secret engine driving the flavor.

Where to buy gochujang in the Netherlands?

If you live in the Netherlands, especially in or near a city, getting your hands on gochujang has become incredibly easy over the past few years.

At the standard supermarket

Albert Heijn now sells Sempio Gochujang (look for the iconic red tub, usually 170g or 500g) in the Asian aisle of their larger stores, and obviously online. Some branches also carry the squeeze tubes from Itsu, though those are definitely adapted for a Western palate and lack the deep punch of the original.

Jumbo offers similar options: Sempio, Yogiyo, or Oh Na Mi. Availability heavily depends on the specific store size.

Honestly? For a quick weeknight meal, the supermarket version is perfectly fine. But if you want to take things a step further and get the authentic stuff…

At the toko (the real deal)

At Amazing Oriental, Dun Yong, or your local independent Asian supermarket, you’ll find the heavy hitters:

• CJ Haechandle Taeyangcho — The gold standard for home cooks. Made with sun-dried peppers (taeyangcho), which yields a fuller, fruitier flavor.
• O’Food (Chung Jung One) — Available in handy squeeze bottles and, crucially, as a gluten-free variant (take note: a lot of industrial gochujang contains wheat flour to speed up fermentation!).

Prefer to order online? Oriental Webshop, Tjin’s Toko, and Bol.com will deliver right to your front door.

How to substitute gochujang

Alright, down to business. You need a replacement right now. You have four options, ranked from the absolute best to just okay.

Substitute 1: Miso + chili flakes + honey (The Golden Mix)

This is by far the best DIY substitute you can make in your own kitchen, because miso mimics the exact same fermented soybean base that gives gochujang its umami backbone.

For 1 tablespoon of gochujang, mix:

• 1 tbsp white or red miso
• 1 tsp chili flakes (gochugaru is ideal, otherwise cayenne pepper or standard chili powder)
• 1 tsp honey or rice syrup
• ½ tsp soy sauce

Stir thoroughly until you get a smooth paste. The difference from the original? You miss a tiny bit of the deep pepper aroma, but the texture and the foundational flavor profile are incredibly accurate.

Substitute 2: Sambal Oelek + soy sauce + sugar

The quick emergency fix straight out of the Dutch pantry.

For 1 tablespoon of gochujang, mix:

• 1 tbsp sambal oelek (or sambal badjak, which is rounder and milder)
• 1 tsp soy sauce
• 1 tsp brown sugar or honey

Fair warning: sambal oelek is raw, watery, and very salty-sour. It completely lacks the thick, sticky texture and the fermented depth of gochujang. Also, pure sambal burns much faster in a hot wok. It’s good enough for a quick bibimbap sauce, but please do not use this for a serious tteokbokki.

Substitute 3: Sriracha (with a trick)

You can use sriracha 1-to-1 in absolute emergencies, but you run into two major issues:

1. Sriracha contains a lot of vinegar (acid), while gochujang contains zero vinegar.
2. Sriracha is much more liquid — it provides no body to sauces.

The fix: Mix 1 tbsp of sriracha with ½ tsp honey and ½ tsp miso paste. This masks the sharp acetic acid and adds that crucial missing umami layer.

Substitute 4: Doubanjiang (Chinese chili paste)

For the adventurous home cook who already has a well-stocked Chinese pantry section.

For 1 tablespoon of gochujang:

• ¾ tbsp doubanjiang
• 1 tsp honey
• ½ tsp sesame oil

Watch out: doubanjiang is significantly saltier and contains coarse bean chunks. Be sure to adjust the salt in the rest of your dish accordingly.

The comparison table

Substitute	Flavor Match	Texture Match	Effort	Best Used For
Miso + chili + honey	★★★★☆	★★★★☆	2 min	Everything — marinades, sauces, bibimbap
Sambal + soy + sugar	★★★☆☆	★★☆☆☆	1 min	Quick stir-fries, dips
Sriracha (with fix)	★★★☆☆	★★☆☆☆	1 min	Noodle sauces, toppings
Doubanjiang + honey	★★★★☆	★★★★☆	2 min	Stews, marinades

Tips from the home cook

• Opened gochujang should simply be stored in the fridge. Because of the high salt content and fermentation, that tub will easily last you a year.
• Cooking gluten-free? Consciously look for the O’Food gluten-free gochujang. A lot of standard commercial brands add wheat flour or barley malt to speed up the process.
• Don’t panic at the first bite. Tasting pure gochujang straight out of the tub is not the same as tasting gochujang in a finished dish. The flavor only truly blossoms when it is heated or mixed with other ingredients like sesame oil and garlic.

Frequently Asked Questions

Can I substitute gochujang with sambal?

Yes, but do not expect the same flavor. Sambal oelek is pure chili, salt, and vinegar — it completely lacks the fermented sweetness and the umami foundation of gochujang. Always add soy sauce and sugar to close the gap.

How spicy is gochujang compared to sambal?

It is less spicy than most standard Dutch sambals. Gochujang typically sits around 1,000–2,500 Scoville units, while sambal oelek easily hits 5,000–8,000. The heat of gochujang is warmer and rounder, not aggressively direct.

Does gochujang need to be refrigerated?

After opening: yes. Seal the tub airtight and put it in the fridge. It will stay good for months, up to a year. The paste will become slightly thicker and darker as it ages — that is perfectly normal and even desirable.

Can you eat gochujang raw?

Absolutely. Mix it with sesame oil, grated garlic, and a splash of rice vinegar for a killer quick bibimbap dipping sauce. Or spread it pure on a cracker if you’re brave. Just remember it’s a condiment, not a cooking paste that must be heated.

Is gochujang gluten-free?

By default, no. Many industrial brands add wheat flour or barley malt. If you eat gluten-free, consciously choose a certified variant like O’Food Gluten-Free, available at the toko and online.

What does gochujang taste like?

Imagine this: the umami depth of a good miso, the herbal warmth of a mild sambal, the caramel sweetness of brown sugar, and a hint of the earthy funk of ripe cheese. All at the same time. That is exactly why it is so wildly addictive.