Gochujang is one of the beloved ingredients in Korean cooking and offers a distinctive taste. Sambal
Table of Contents
- How does gochujang differ from sambal oelek?
- Can you use gochujang as a substitute for sambal oelek? And vice versa?
- When should you use gochujang? And when should you use sambal oelek?
- Must-read related posts
How does gochujang differ from sambal
For starters, there is each paste’s consistency. Gochujang is thicker than sambal oelek since it has ingredients like starch and/or miso paste among its ingredients. Gochujang is closer to tomato paste in terms of thickness.
–> Learn More: Make Your Own Sambal Oelek
The taste and smell of gochujang are different from those of sambal oelek since gochujang is fermented. Fermentation gives it sourness and also increases the umami aspect of the flavor profile. In comparison, sambal oelek has a cleaner and less acidic flavor since it is not fermented. It is also missing the strong umami note that comes from gochujang.
Because gochujang relies on more than just chili peppers for its flavor, it is not quite as hot as sambal
Can you use gochujang as a substitute for sambal
oelek? And vice versa?
Both gochujang and sambal
For example, the fact that gochujang is thicker means that you may have to thin it out to make it a closer match for sambal
When should you use gochujang? And when should you use sambal
Use gochujang as a dipping sauce. Its thick consistency allows it to stick to foods. Gochujang is also the better option if you want less spiciness than you would get from sambal
Must-read related posts
- Sambal Oelek Vs. Sriracha: They have more in common than you may think. We compare.
- Easy Homemade Gochujang: This is a quick recipe – no fermentation. So the flavor isn’t quite as deep, but much of what you want is here.
- Six Tasty Sambal Oelek Uses: Discover new ways to use sambal oelek in your cooking.