For starters, there is each paste’s consistency. Gochujang is thicker than sambal oelek since it has ingredients like starch and/or miso paste among its ingredients. Gochujang is closer to tomato paste in terms of thickness. Sambal oelek is more similar to stewed tomatoes. Sambal oelek consists mainly of chili peppers with some vinegar and salt. What can I use instead of sambal oelek? The best substitutes are garlic & chilli sauce, sriracha (though this is sweeter than sambal) or crushed chilli. It’s easy to make your own, too. Check out this simple, authentic Indonesian sambal recipe by Michelle from Dwell cooking blog. (1) One of the most significant differences between Sambal Oelek and Chili Garlic Sauce is the heat level. Sambal Oelek is generally hotter than Chili Garlic Sauce due to the use of fresh red chili peppers, whereas Chili Garlic Sauce uses a mix of red and green chili peppers, which are generally milder. 2, 8-inch long red chilies (about 2.5 ounces) Large pinch of salt, and more to taste. Juice from 1 key lime (about 2 teaspoons), or 1-2 teaspoons vinegar. Sugar to taste (optional) Time: 15 minutes. Makes: enough for 2 people to enjoy at one meal. Remove the stems and slice the chilies lengthwise. Remove as much membrane and seeds as you like Sambal ulek has a more vibrant colour and a spicier flavour. It is often served as a condiment or added to dishes to increase the spiciness. Gochujang is a more mild and complex flavour. It is often used as a flavouring in dishes, or as a spread on bread. Both sambal ulek and gochujang are popular in Korean cuisine. Add rice wine vinegar, palm sugar, salt, lime zest and lime juice and blend 10 sec/speed 7.Scrape down sides of mixing bowl with spatula. Heat oil in a wok. Add chilies to the wok and dry until brown. Remove with a skimmer and set aside. Repeat with garlic, then shallots. Place chilies, garlic, shallots, trassi, and salt in a food processor and purée. Return purée to the wok and cook in the oil on medium heat until caramelized. Add lime juice and salt and cook for 1 minute more. Sriracha is the easiest to get alternative to sambal oelek, and it’s also a very good flavor profile match. The main flavor differences are the hint of garlic in Sriracha (which sambal oelek does not have) and less vinegar tang. If your recipe can work with a sauce instead of a paste, Sriracha is your best match. 1. Round up your ingredients. For Sambal Oelek, you'll need 225g (½ lb.) of red bird's eye chilies (or similar hot chilies), 1 tablespoon of white rice wine vinegar, 1 tablespoon of lime juice (or more vinegar if you prefer), 1 optional garlic clove, and 1 ½ teaspoon of salt (or adjust to your taste). 2. Sambal Oelek is a fiery Indonesian delight that offers pure heat and tanginess, while Gochujang is a Korean umami bomb that delivers a complex flavor profile with sweet, savory, and spicy notes. Whether you prefer the raw intensity of Sambal Oelek or the well-rounded flavor of Gochujang, both sauces have an undeniable appeal that will take your ukSPj.