You can freeze Sambal for around six months. Many people agree that Sambal actually tastes better after being frozen, as the spices have had much longer to infuse. That being said, it still tastes delicious when it’s nice and fresh, so you should only really freeze it if you need to preserve it for longer than a week.

Sambal oelek is simple: pickled crushed chillies. Gochujang is very different. It's fermented, so it adds umami. Adds more than just hotness. Usually used in larger amounts, so can have a large impact on the dish. Most modern gochujang is very sweet, about 15% to over 25% sugars.
Both gochujang and sambal oelek are very spicy, and they are often used as condiments or added to dishes to increase the heat. However, there are some key differences between the two. Gochujang is very thick and sticky, while sambal oelek is thin and watery. This gives gochujang a very different mouthfeel from sambal oelek.
How to use: 1 teaspoon chili garlic sauce = 1 teaspoon sambal oelek + extra crushed garlic to taste. Chili crisp. This condiment uses oil instead of vinegar as the base, so it doesn’t have the same tangy flavor as chili garlic sauce. But it’s boldly spicy with garlicky undertones (and incredibly addictive).
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You will mostly find sambal oelek in plastic and glass jars. Store-bought sambal contains preservatives, namely Potassium Sorbate and Sodium Bisulfate. If your sambal sauce is still in a sealed container, you don’t have to refrigerate it. However, if your store-bought sambal oelek is in an open container, you most definitely should
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    • difference between sambal and sambal oelek