Sriracha vs. Gochujang: 5 Key Differences

[@bodyofhope]

For my pallet, Sriracha is much sweeter, almost like a spicy ketchup. And gochugang's overwhelming flavor is soy sauce, very salty and spicier than Sriacha. I don't find it to be sweet, and needs added sweetness to balance it out. I also tend to use gochugang in cooking more often bc the flavors deepen. It doesn't taste as good raw. Whereas Sriracha is made to be eaten as is. So for ppl who aren't as into cooking, I'd go with the Sriracha. Great video! Thanks 😊

[@IWantToCook]

Right on! Thanks for watching 🙏

[@vicv9503]

Thank you Chef! nice views! i love them both.

[@IWantToCook]

Thank you! Cheers 😀

[@hannahbanana529]

I love your channel so much! You’re a great teacher!

[@IWantToCook]

Thank you very much! That means the world to me 😀

[@randallbaker4293]

I like both of them. Wondering how gochujang differs from hoisin sauce?

[@IWantToCook]

Me, too! Hoisin is not a pepper-based condiment like gochujang and sriracha, but is almost like a thick teriyaki sauce. I really enjoy hoisin in pho and on rice.

[@yubemful]

My mother's been making Gochujang for at least 50 years and it is much more robust, stronger and less sweet than the factory product. She has never refrigerate the paste. The taste becomes stronger as you ferment longer. Most of Koreans add garlic and/or vinegar, soy sauce mixture to the Gochujang paste depending on what type of food that you're adding onto.

[@IWantToCook]

I bet it tastes delicious!!

[@quillpen815]

Thanks sir! I think gochujang's flavour profile may actually fit my pallate a bit more than sriracha does, lol. I will try looking for this soon! 😊

[@IWantToCook]

Awesome! Thank you for watching and enjoy 😊

[@MikeU128]

I try to keep both on hand. Sriracha is a fantastic general purpose mild (relatively) hot sauce. Gochujang is what I use when I want something to taste authentically Korean. Or, to put it another way... Sriracha is chili peppers and garlic, with some sugar and vinegar - kind of like ketchup if you substituted hot peppers for the tomatoes. Gochujang is more like hot sauce blended with miso - much more thick and savory.

[@IWantToCook]

Right on! I also stock both in my fridge 😋

[@josephgaviota]

This vid was interesting. I had been a Hoy Fong Sriracha fan for at least a decade, but now I've jumped ship for Underwood Sriracha.

[@MrsHeeroYuy01]

I love gochujang, but I have both in the kitchen. I love the smokiness & depth of gochujang

[@jonidantzler6052]

Can you do one on reg soy sauce vs sweet soy sauce

[@IWantToCook]

Great suggestion!

[@OnlyADownstat]

I use sriracha like ketchup... good squeezed over pasta or baked potato.... Gochujang I use more for basting or stir fry sauces

[@xindy7126]

Never had each one but thanks for clarifying

[@IWantToCook]

Thanks for watching! If you like some spice, both are great.

[@janehoward5245]

Is there a milder version of Gochujang?

[@IWantToCook]

Good question, and one for which I don’t have an answer. Maybe others can weigh in…

[@lisal.1114]

In the Asian store were I shop they mostly sell the mild version. I say its ok not to spicey, but rich in flavour ( also depends on what u feel like is spicey). Gochujang comes in different spice Levels simmilar to japanese golden Curry, they also have a lot of spice levels Edit: Also Gochujang a Big Box can last up to 3 months and I was lazy and even used some for Kimchi once. It did work!😅 ( I did not had enough Chilli flakes) like 5 years ago I used a lot of Shiracha and usally used that up really quickly. Shirachia adds some spice, but Gochujang has his own distinct flavour. Also the Korean Chilli sauce that u can get in a tube, could be already mixed Gochujang ( the fermented Chilli and rice paste) with sugar sirup and soysauce. Tastes good too and is more sutable as exdra toping sauce (especially for Totteboki). I am still experimenting around too. That was just some of my experience.

[@janehoward5245]

@@lisal.1114 great, thanks for the info. I will look around.

[@lisal.1114]

@@janehoward5245 Glad I was able to help. Just enjoy the food journey and lots of fun with it. Its also ok not to like everything. 💙👍

[@AnthonyBourget-d3z]

Miller Walks

[@kaygeeboi]

Just mixed both together lol it’s actually good

[@IWantToCook]

Brilliant! Why didn’t i think of that, lol.

[@EmmaTiffany-u5i]

Walker Glen

[@EllisWoodrow]

936 Bednar Circle

[@MargeryTracy]

967 Armstrong Run

[@JohnPhil-m9z]

Grady Road

[@TerryTomblin-d4y]

Keebler Plains

[@rickoh7578]

I like them both, you need to try Lao Gan Ma Spicy Chili Crisp Hot Sauce, it is so different than Sriracha and gochujang, you won't believe it. It's a roasted pepper chili sauce and is very popular in China. You did a good job on the video.

[@IWantToCook]

You had me at roasted pepper! That sounds great, and i'll put it on my radar. Thank you!

[@CruzCuningham-g5w]

Francisco Grove

[@AntonyStrauch-r4f]

Hahn Forge

[@RaglanDarren-m9h]

Luettgen Plaza

[@AliciaRannels]

78002 O'Connell Turnpike

[@nautdead3197]

I massively prefer go chu jang

[@JenningsClark-t2v]

Medhurst Prairie

[@RafaelRichard-w6b]

Golden Shoals

[@WesleyNicholas-i5d]

Rutherford Squares

[@StuartViolet-w4q]

Kariane Orchard

[@DuncanDwight-n6y]

Rene Inlet

[@PennLindbergh-o3o]

Tre Station

[@TithiHatun-r1f]

Maurice Pine

[@SamsonKelley-y5f]

Streich Route

[@JennyMorley-j8z]

Lew Mountain

[@YaleXaviera-q1r]

Batz Mall

[@GailGault-q6y]

Kreiger Station

[@WallyServedio-l6h]

Iva Mountain

[@ChristopherGarofalo-v8q]

Shanny Skyway

[@HemingwayJeff-q2b]

Rosanna Pass

[@nonononononononope]

It took 2 whole minutes to touch upon the first difference. The first 25% of the video told me nothing.