Like many of you out there, I’ve long been a fan of sriracha. The bright red sauce made of ground chilies and garlic is a staple in Asian cuisine, yet like so many other condiments it’s a multicultural star that enlivens everything from eggs to hamburgers.
But it was on a trip to South Korea years ago that I found something even better: gochujang. Like sriracha, gochujang is a condiment made from red chilies.
As with sriracha, it pairs well with a variety of foods. It’s also absolutely addicting. Gochujang is a regular at the tables in Korea (it goes great with Korean barbecue, as seen above in Seoul), but like sriracha it deserves a place at yours.
Sriracha vs Gochujang
Gochujang differs from sriracha in a few ways. First, it’s thicker, with a paste-like consistency. While you can find some versions in a squeeze bottle like sriracha, I prefer the kind that is scooped out of a container. And gochujang differs even more in the way it tastes. Where sriracha’s profile is mostly about heat, gochujang has an excellent balance of sweetness.
While sriracha can be thought of as a simpler Asian hot sauce made from chilies, vinegar, garlic, and a touch of salt and sugar, gochujang uses chilies, rice, and fermented soybeans. And then there’s the sweetness. Traditional ingredients include sugar and honey, but for a real punch some makers use corn syrup. In fact, in tubs of the stuff I get, it’s the first ingredient. (Like other condiments such as soy sauce, this stuff packs a high level of sodium, so beware of that if you’re watching yours). Acting as a team, these ingredients give gochujang a spicy-sweet-salty-savory characteristic.
Because gochujang has such a range of flavors, it goes with a variety of foods. It’s awesome on rice, can be smeared on vegetables such as green beans, or spread on sandwiches. I regularly do my own East meets West thing by pairing it with fried chicken. I’m a sucker for the deep-fried chicken fingers at my local market, and I use gochujang as a spread before devouring (again, because of its paste consistency, it’s not really a dip such as barbecue sauce). If you’re new to gochujang, try it with some rice and a meat of your choice, and remember to go easy because it can pack a spicy punch.
In the past few years, I’ve notice gochujang go from something mainly found at Asian markets to more mainstream. Even my traditional grocery stores carry it now, but it still might be new to your palate. You can find it in the condiment aisle, and remember to refrigerate after using.
So next time you plan a meal with some sriracha, try a dose of gochujang with it. If you’re like me, a tub of it will become a staple in your refrigerator.