Ingredient substitutes
Gochujang substitute guide
Gochujang gives a sauce body as well as heat. A thin hot sauce cannot replace all of its jobs.
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Ingredient substitutes
Compare the roles, alternatives and limits of 15 Korean seasonings, noodles and vegetables.
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Ingredient substitutes
Gochugaru substitute guide
Gochugaru is a dry chili ingredient; gochujang is a paste. They are not interchangeable forms of the same seasoning.
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Ingredient substitutes
Doenjang substitute guide
Doenjang seasons a stew with a fermented bean flavor.
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Ingredient substitutes
Korean soup soy sauce substitute guide
Soup soy sauce is used to season clear broths and vegetable sides.
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Ingredient substitutes
Toasted sesame oil substitute guide
Toasted sesame oil is often a finishing aroma, not just a cooking fat.
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Ingredient substitutes
Anchovy fish sauce substitute guide
Fish sauce adds salt and a fermented fish character.
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Ingredient substitutes
Mirim cooking wine substitute guide
Mirim is a sweet cooking wine that also supplies liquid.
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Rice syrup substitute guide
Rice syrup affects a glaze as well as sweetness.
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Ingredient substitutes
Unseasoned rice vinegar substitute guide
Rice vinegar supplies acidity; unseasoned vinegar differs from sweetened sushi seasoning.
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Ingredient substitutes
Korean pear substitute guide
Pear can add fruit sweetness and moisture to a meat marinade.
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Ingredient substitutes
Korean radish substitute guide
Korean radish behaves differently in a raw salad and a simmered broth.
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Ingredient substitutes
Large green onion substitute guide
The white and green parts of a large green onion cook differently.
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Ingredient substitutes
Sweet potato glass noodles substitute guide
Dangmyeon gives japchae its springy noodle texture.
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Ingredient substitutes
Potato starch substitute guide
Potato starch can thicken sauces or coat fried food; it is not potato flour.
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Ingredient substitutes
Anchovy and kelp stock substitute guide
Anchovy and kelp stock provides a base for noodles and stews.
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