Gochujang (Korean red chili paste)
Fermented Korean paste of chili, glutinous rice, soybeans and salt, thick, spicy, slightly sweet and deeply savoury.
Gochujang is a fermented seasoning paste from Korean cooking, made from chili powder, glutinous rice, fermented soybean powder and salt, often with some sweetener. It is deep red, thick and sticky, combining heat with a malty sweetness and a rounded, salty depth from fermentation. Because it is so dense, it is usually stirred together with water, vinegar, sesame oil or soy sauce before going into sauces, marinades or stews. Its sugar content means it scorches quickly over high heat or on the grill. It is sold in Asian grocery shops, increasingly in larger supermarkets and by mail order, usually in plastic tubs labelled with different heat levels. Once opened it keeps for many months in the fridge.
Substitute:
There is no truly good substitute, because the fermented, malty-sweet depth is hard to recreate. At a pinch, mix white miso with Korean chili flakes or mild chili powder and a little sugar or honey; this roughly matches the heat and saltiness but stays flatter and less sticky. Sriracha or other chili sauces are not a substitute, as they are too sour and too thin.