FAQs
What can I use as a gochujang substitute with sriracha?
A simple mix of equal parts white miso and sriracha, plus a pinch of sugar, replicates the sweet‑spicy depth of gochujang.
Why does straight sriracha taste off in Korean dishes?
Sriracha is vinegar‑based and lacks the fermented umami and mellow sweetness that gochujang provides, leading to a sour, one‑dimensional flavor.
Can I make the blend vegan or gluten‑free?
Yes—use chickpea miso for a gluten‑free option and omit soy sauce; the miso still supplies the necessary umami.
How long does the miso‑sriracha substitute keep in the refrigerator?
Stored in an airtight jar, it stays fresh for about 2–3 months (up to 23 weeks) without losing its flavor.
What are some other pantry swaps for gochujang?
Alternatives include sambal oelek + honey, hoisin + Korean chili paste, or a quick ketchup + soy sauce + sriracha blend.
