Short answer
Gochujang is a Korean fermented red chilli paste with a sweet, salty, savoury and mildly hot flavour. Korean cooks use it in stews, marinades, rice bowls and dipping sauces, balancing it with soy sauce, sesame oil, garlic and a little sugar.
Gochujang is a Korean fermented chilli paste made from red chilli powder, glutinous rice, fermented soybean and salt, and it gives many Korean dishes their sweet, savoury and gently hot flavour. Cooks use gochujang in stews, marinades, rice bowls and dipping sauces, usually balanced with soy sauce, sesame oil and garlic.
What is gochujang made of?
Gochujang is made from red chilli powder (gochugaru), glutinous rice, meju (fermented soybean powder) and salt, left to ferment for months. Many commercial tubs also add sweeteners such as corn syrup or rice syrup, and some contain wheat.
The fermentation turns starch into sugar, which is why gochujang tastes sweet as well as hot. Traditional versions are aged in earthenware crocks called onggi, while most supermarket tubs are produced in factories for a more consistent flavour. If you avoid gluten or particular additives, read the ingredient list, because recipes differ.
What does gochujang taste like?
Gochujang tastes sweet and salty first, followed by a savoury, miso-like depth and a warm chilli heat that builds slowly. It is not sharp or sour like many chilli sauces.
The heat is usually moderate. Many tubs carry a heat level on the label, and hotter versions exist. Straight from the tub the paste is thick and sticky, which is why cooks thin it with water, soy sauce or oil before use.
How is gochujang used in Korean cooking?
Gochujang is used as a seasoning base in stews, as a marinade for meat, as the sauce for rice bowls, and as an ingredient in dips and dressings. It is rarely eaten alone.
| Use | Example dishes | What gochujang adds |
|---|---|---|
| Stews and soups | Kimchi jjigae, tteokbokki sauce | Body, sweetness and red colour |
| Marinades | Spicy marinated chicken, spicy stir-fried beef | Heat, sugar for browning |
| Rice bowls | Bibimbap | A sauce stirred through rice and toppings |
| Dips | Ssamjang, with lettuce wraps | Chilli and umami |
| Fusion sauces | Gochujang mayo, pasta, glazes | Sweet heat and colour |
How do Korean cooks balance gochujang?
Korean cooks balance gochujang with soy sauce for salt, sesame oil for richness, garlic for sharpness and a little sugar or fruit for roundness. Gochujang on its own can be too thick and sweet, so it is rarely used straight.
A common starting point for a sauce is two parts gochujang to one part each of soy sauce and sesame oil, with a teaspoon of sugar and a splash of water or vinegar. Cooks adjust by tasting: more vinegar for brightness, more sugar for mild heat, more garlic for punch.
What is the difference between gochujang, gochugaru and doenjang?
Gochujang is a fermented chilli paste, gochugaru is dried chilli flakes or powder, and doenjang is a fermented soybean paste without chilli. All three are staples of Korean cooking and are often used together.
- Gochujang is red, sticky, sweet and hot.
- Gochugaru is a dry flake or powder, used for kimchi and stews.
- Doenjang is brown, salty and earthy, closer to miso in character.
- Ssamjang is a dipping paste that mixes doenjang and gochujang.
Is gochujang the same as sriracha or sambal?
No. Gochujang is a thick fermented paste, sriracha is a thin tangy sauce of chilli, garlic and vinegar, and sambal is a raw or cooked chilli relish from Southeast Asia. They taste and behave differently in a recipe.
Swapping one for another changes the dish. A common home swap for gochujang is miso with chilli flakes and a pinch of sugar, which keeps the savoury sweetness. Sriracha alone is thinner, sharper and lacks the fermented depth.
How do you thin gochujang into a sauce?
Thin gochujang by whisking it with water, soy sauce, vinegar or sesame oil until it flows from a spoon. A tablespoon of paste loosened with a tablespoon of liquid makes a pourable sauce.
A simple all-purpose sauce for rice bowls and noodles uses 1 tablespoon of gochujang, 2 teaspoons of soy sauce, 2 teaspoons of sesame oil, 1 teaspoon of sugar and 1 tablespoon of water. Spoon measures are Australian: 1 tablespoon is 20 ml and 1 teaspoon is 5 ml. Add rice vinegar if the sauce tastes heavy, and a little minced garlic for sharpness.
What dishes can you make with gochujang at home?
Home cooks use gochujang for marinated chicken, rice bowls, noodles, tofu, fried rice and stews, and in dips such as gochujang mayonnaise. It also glazes roasted vegetables well because the sugar caramelises.
- Rice bowls such as bibimbap, with sauteed vegetables and an egg.
- Marinated chicken or beef for the grill, oven or pan.
- Stir-fried noodles or fried rice, with a spoonful stirred in at the end.
- Stews of tofu, vegetables and chicken.
- Dipping sauces for fries, schnitzel and burgers.
Start with one tablespoon in a dish that serves four and taste before adding more, because the paste is salty as well as hot.
Can you make gochujang at home?
Traditional gochujang takes months of fermentation and careful handling, so most home cooks buy it. Quick versions use miso, chilli flakes, sugar and a little rice syrup and are ready in minutes, though they lack true fermented depth.
A quick stand-in is one tablespoon of white miso, one teaspoon of chilli flakes and half a teaspoon of sugar, mixed with a splash of water. It works well in marinades and sauces. For authentic flavour in a dish where gochujang is the star, such as bibimbap sauce or spicy stews, a store-bought tub is the better choice.
How do you store gochujang?
Store gochujang in the fridge after opening, keep the lid tight and use a clean spoon each time. Kept this way, a tub lasts for many months, and the paste may darken slightly without spoiling.
Unopened tubs are fine in a cool pantry until the date on the label. If the paste grows mould, develops an off smell, or shows signs of fizzing or swelling, throw it away. A thin layer of oil or a sheet of baking paper pressed against the surface can help keep the top from drying out.
Where does gochujang appear on the Noelle’s Cafe menu?
The Uber Eats listing for Noelle’s Cafe does not mention gochujang by name. It lists a Bibimbap described as a Korean-style mixed rice bowl with vegetables and egg, at A$22.00, and a Cheese Bulgogi Panini of marinated beef and cheese pressed in Turkish bread, at A$17.00, as of 14 November 2026.
Traditional bibimbap is often served with a gochujang sauce, but the cafe’s listing does not say which sauce it uses. Ask the staff if you need details. The menu page of this guide holds the recorded list, and the hours and location page has opening times. This guide is independent and takes no orders.
Common questions
What does gochujang taste like?
Gochujang tastes sweet, salty and savoury first, with a slow, warm chilli heat and a fermented depth similar to miso. It is thick and sticky, and the heat varies by brand and by the grade printed on the tub.
Is gochujang very spicy?
Gochujang is moderately hot, usually milder than a fresh chilli sauce. Tubs are often labelled mild, medium or hot, so check the label. Mixing it with sugar, sesame oil or mayonnaise softens the heat.
Does gochujang need to be refrigerated?
Yes, after opening. Keep gochujang in the fridge with the lid sealed and a clean spoon each time. Stored this way it keeps for many months, though the colour darkens over time.
Is gochujang the same as sriracha?
No. Gochujang is a thick fermented paste made from chilli powder, rice and soybean, while sriracha is a thin, tangy sauce of fresh chillies, garlic and vinegar. They are not direct swaps.
Where do you buy gochujang in Australia?
Most large supermarkets stock gochujang in the Asian food aisle, and Korean and other Asian grocers carry more brands and sizes. Look for tubs with a red lid or a plastic tub of red paste.
For the address, opening hours and menu, see Noelle's Cafe in Haymarket.
This article is general information from an independent guide, not from Noelle's Cafe itself. For the store’s current details see hours and location.