What Is Gochujang? Korean Chilli Paste + Easy Recipe

By DotAsia Kitchen|Main course · Korean cuisine|Published 9 Jul '26

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If you've ever wondered what is gochujang, the answer sits in almost every Korean kitchen: a deep red, fermented chilli paste that's sweet, savoury and slowly spicy all at once. One tub transforms weeknight cooking. Today we'll explain exactly what it is, then put it to work in a 30-minute gochujang chicken you'll make on repeat.

What Is Gochujang and Why We're Obsessed

Here's the worry we hear most: "I bought a tub of gochujang, used two spoonfuls, and now it's staring at me." We get it. The paste looks intense. It smells intense. However, gochujang (고추장) is far friendlier than it appears. The heat is slow and rounded, not sharp. The fermentation adds a savoury depth that plain chilli sauce simply can't match. Consequently, one tub covers stews, marinades, dressings and dips. It also keeps in the fridge for a year or more. In other words, that tub is not a risk. It's the best-value ingredient on your shelf — you just need one reliable recipe to break the seal.

So this post does two things. First, we answer "what is gochujang" properly — what it's made of, how it ferments, and how it differs from gochujang sauce. Second, we teach the two secrets to cooking with it: always dilute the paste into a glaze, and always add it late so the sugars caramelise instead of burning. Master those, and gochujang chicken, gochujang mayo and gochujang aioli all become five-minute jobs. Fair warning: you'll start putting it on everything. We certainly do.

What Is Gochujang, Exactly?

Gochujang (고추장) is Korea's fermented red chilli paste, made from gochugaru chilli powder, glutinous rice, fermented soybean powder (meju) and salt. Traditionally, the mixture matures for months in earthenware jars called onggi, which sit in courtyards across Korea. References to it appear in Joseon-era records, so this is centuries-old craft, not a trend. The result tastes sweet, earthy and umami-rich, with heat that builds gently. Crucially, it's a paste, not a sauce — thick enough to hold a spoon upright. That's also the answer to "what is gochujang paste": same thing, one glorious tub.

What You Need for Gochujang Chicken

The shopping list is short. Boneless chicken thighs stay juicy, though breast works if you prefer. The glaze needs gochujang, soy sauce, garlic, ginger, sesame oil and a sweetener. We use Korean plum syrup for a fruity edge; honey is a fine swap. Meanwhile, rice vinegar lifts everything. No vinegar? A squeeze of lemon does the job.

• : the star of the show — sun-dried chilli and brown rice give it a rounded, honest heat
• : Korea's go-to sweetener; it balances the chilli and helps the glaze caramelise
• : adds salt and depth; a splash goes a long way in the glaze
• : the aromatic backbone — don't skip the sesame oil

Technique and Common Mistakes

One technique matters above all: treat gochujang as a finishing glaze, not a frying sauce. The paste is loaded with rice sugars, so it scorches quickly over direct heat. Therefore, sear your chicken plain first. Once it's nearly cooked, lower the heat and pour in the glaze. Let it bubble, thicken and cling for two to three minutes. That's when the magic happens — the edges caramelise, the sauce turns glossy, and nothing tastes burnt. This is also why restaurant gochujang chicken looks lacquered while home attempts often look muddy.

• Dilute the paste: Straight gochujang is too thick and salty; loosen it with water, soy and sweetener before it touches the pan.
• Add it late: Sear the chicken first, then glaze over medium-low heat so the sugars caramelise instead of burning.
• Pat the chicken dry: Wet chicken steams rather than sears, and you lose the browning that makes this dish sing.

Tip: If the glaze thickens too fast, splash in a tablespoon of water and swirl — it comes straight back to glossy.

Step by step, in photos

What to Serve with Gochujang Chicken

Steamed white rice is non-negotiable — it soaks up the glaze beautifully. Beyond that, think contrast. Something crunchy and something cooling balance the heat. Crisp lettuce leaves turn the chicken into wraps, and a few pickled sides cut through the richness. A fried egg on top never hurts either. Honestly, this is how we eat it at home most weeks.

• CJ Hetbahn cooked rice — two minutes in the microwave and dinner is genuinely done
• Pickled burdock and radish — cool, crunchy and sharp — the perfect foil for the sticky glaze
• Chung Jung One ssamjang — dab a little on a lettuce wrap with the chicken for the full Korean table experience

One tub of gochujang, one pan, one very happy table — we'd call that a good Tuesday. — DotAsia Kitchen x

More Korean recipes

• What is gochugaru? Korean chilli flakes explained
• Bulgogi recipe: authentic Korean beef in 30 minutes
• Korean ramen at home: the perfect bowl in 10 minutes
• Mandu Recipe: Crispy Korean Dumplings Made at Home
• Jjajangmyeon Recipe: Korean Black Bean Noodles at Home

How it’s made, on video

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Frequently asked questions

What is gochujang made of?

Gochujang is made of four core ingredients: Korean chilli powder (gochugaru), glutinous rice, fermented soybean powder and salt. The mixture ferments for months, which builds its signature sweet-savoury depth. Many modern versions, including Sunchang gochujang, add rice syrup for extra roundness, but the traditional base remains the same.

What is the difference between gochujang paste and gochujang sauce?

Gochujang is always the thick fermented paste; gochujang sauce is what you make from it. Loosen the paste with soy sauce, vinegar, sweetener and water, and you have a pourable sauce for chicken, bibimbap or dipping. Bottled "gochujang sauces" are simply pre-mixed, milder versions of that.

What can I use as a gochujang substitute?

Nothing replicates it exactly, because the fermented depth is unique. In a pinch, mix 2 parts sriracha with 1 part white miso and a pinch of sugar. However, gochujang keeps for over a year refrigerated and costs little per serving, so buying a proper tub is the better fix.

What is gochujang used for?

Almost everything in Korean cooking. It seasons stews like tteokbokki and gochujang jjigae, marinades for chicken and pork, bibimbap sauce, and modern favourites like gochujang mayo and aioli. Start with a spoonful stirred into mayonnaise for chips — served with hot rice dishes, it's endlessly useful.