Gochujang is one of the beloved ingredients in Korean cooking and offers a distinctive taste. Sambal
How does gochujang differ from sambal
For starters, there is the matter of consistency. Gochujang is thicker than sambal
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