Quick Gochujang-Style Sauce
A fast stovetop approximation of gochujang for when you're out — real gochujang ferments for months, this gets you a similar sweet-spicy depth in 10 minutes.
Condiment
Vegan
⚠ Contains: Gluten, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1/2 cup gochugaru (Korean chili flakes)
- 3 tbsp white or yellow miso paste
- 2 tbsp soy sauce
- 3 tbsp honey or brown rice syrup
- 2 tbsp rice vinegar
- 1 clove garlic, grated
- 2 tbsp water
Steps
- Whisk gochugaru, miso, soy sauce, honey, rice vinegar, garlic, and water together in a small bowl until smooth.
- Let sit at room temperature for at least 10 minutes so the chili flakes soften and the flavors meld.
- Use immediately in stir-fries, marinades, or sauces, or store in the fridge for up to 2 weeks.
- Note: this is a same-day substitute, not a true fermented gochujang — it won't have the same fermented tang, but it delivers a very close flavor for cooking.