El gochujang, el mejor sustituto de la sriracha cuando no se tiene la auténtica
Cuando se acaba la sriracha, el gochujang, una pasta de chile coreana, es el sustituto que más se parece a esta salsa picante.
Sriracha is almost perfect thanks to its combination of hot chilies, a good amount of garlic, and a touch of sweetness. Running out of it might seem like a problem, but there are other hot sauces that work very well as substitutes.
Gochujang is a key ingredient in Korean cuisine, and it's what gives Korean chicken wings their sweet and sour flavor. It's a thick, intensely flavored chili paste made from Korean chilies. It's made with fermented soybeans, glutinous rice (also known as sticky rice), and salt, and has all the nuances of sriracha, with an extra kick.
Matt Rodbard, author of "Koreatown: A Cookbook," described Bon Appétit's flavor as a blend of "quirkiness, spice (sometimes a lot), and a touch of sweetness on the finish." It's sold in varying levels of spiciness, measured in Gochujang Heat Units (GHU), and pairs well with sauces and marinades. Its earthy, fermented flavor, combined with its sweetness, makes it resemble a mature and sophisticated sriracha.
Another option is sambal oelek, originally from Indonesia, which is made with crushed fresh chilies, a little vinegar, and salt. Its flavor is pure chili, with an intense heat. Harissa, originally from Tunisia in North Africa, is prepared with dried chilies, olive oil, cumin, and garlic, and sometimes the chilies are smoked beforehand. Depending on the variety, it can be intense and smoky or fresher, with citrus notes.
Harissa works as a condiment or spread on sandwiches, and can be added to sauces and stews. None of these options are identical to sriracha, but all provide intense heat.
