Easy Paleo Gochujang recipe inspired by Korean gochujang sauce. Looking for a gochujang substitute that’s gluten-free, soy-free, Vegan, Whole30, and great for gochujang chicken, beef, or pork recipe? This Paleo Gochujang recipe will be the perfect substitute to satisfy your cravings !
Paleo Gochujang (gluten-free, soy-free, Whole30)
Of all of the Asian cuisine cultures, I’m most fascinated by Korean cuisine. My mother’s side of the family came from a providence in China that’s very close to today’s North Korea so naturally I grew up eating many Korean-influenced dishes. From my Paleo Easy Kimchi, Korean Zucchini Sides, to today’s Paleo Gochujang, and Gochujang Kimchi Cauliflower Fried Rice.
Be sure to subscribe to my YouTube channel where I share cooking tips weekly !
What is gochujang ?
Gochujang AKA Korean red chili paste is a fermented condiment. It’s sweet, savory, and a little bit spicy. According to Wikipedia, “Gochujang’s primary ingredients are red chili powder, glutinous rice powder, powdered fermented soybeans, and salt.” It is used in many dishes such as bibimbap (Korean rice bowls), in soups, stews, and marinated dishes.
How to make Easy Paleo Gochujang Sauce
To make Paleo Gochujang you’ll need –
MY LATEST VIDEOS- Medjool dates, pitted
- Gochugaru (Korean red pepper powder)
- Coconut aminos
- Apple cider vinegar plus water
- Onion and garlic powder
- Tomato paste
Blend everything in a small (4-cup) food processor until smooth. My easy Paleo gochujang is gluten-free, soy-free, Whole30 and Vegan friendly.
How does Gochujang taste ?
Gochujang is sweet, savory, and little bit spicy. It has an earthy sweet taste with a hint of heat from the red chilies. It adds depth and extra umami flavor to stews and marinades for meat dishes. Some people compare gochujang to sriracha but sriracha has a much stronger garlic tasty that you won’t find in gochujang.
Gochujang is great for marinated beef, pork, or chicken. I personally also like to use it in my Kimchi cauliflower fried rice (recipe to come later this week), add to scrambled eggs, mix with mayonnaise for gochujang mayonnaise. Seriously try my Paleo gochujang for any dishes you’d like extra umami boost !
What is gochujang substitute (soy-free, cornstarch-free, no added sugar)
Since soy and miso (and chickpea) paste aren’t Paleo, for Paleo gochujang substitute I use pitted medjool dates to make a paste-like consistency. The dates also add natural sweet flavor to gochujang. Coconut aminos adds a depth of Umami flavor, tomato paste and apple cider vinegar give a small dose of acidity.
This faux version of Paleo Gochujang has a similar flavor profile to the real gochujang however, it will not replicate the flavor complexity of the real version.
If, however, you are looking for a quick, easy, and fuss-free version while also Paleo Whole30 and Vegan, my Paleo Gochujang will be sure to delight !
So my friends ! Paleo gochujang is –
Naturally sweet
Savory
Hint of spicy
Easy
No cook
No starch
Paleo, Whole30, Vegan, Gluten-free
If you give this Paleo Gochujang a try, let me know ! Leave a comment and rate the recipe. And don’t forget to take a picture and tag it #IHeartUmami on Instagram. I’d love to see what you come up with. XOXO !
And be sure to subscribe to my YouTube channel for new content weekly !
Easy Paleo Gochujang recipe inspired by Korean gochujang sauce. Looking for a gochujang substitute that’s gluten-free, soy-free, Vegan, Whole30, and great for gochujang chicken, beef, or pork recipe? This Paleo Gochujang recipe will be the perfect substitute to satisfy your cravings !
- 6 medjool dates pitted
- 3 tbsp water
- 2.5 tbsp apple cider vinegar
- 2-3 tsp gochugaru korean red pepper chili powder (I use 4 tsp) (alt. 1-1.5 tsp cayenne pepper powder)
- 2.5 tbsp tomato paste no salt and sugar added
- 2 tbsp coconut aminos
- ½ tsp garlic powder
- ½ tsp onion powder
- Little salt to taste
- Use your hands to roughly break the pitted dates to smaller pieces. Blend with 3 tbsp water in a small (4-cup) food processor until the dates are finely chopped to small bites.
- Add the rest of ingredients. Pulse and toss a few times until smooth (no fruit chunks). You might need to scrape the bowl a few times with a food scraper until the paste is creamy smooth.
- Taste and see if you’d like to add more salt, coconut aminos, gochugaru, or vinegar. The flavor profile should be sweet, savory, and slightly spicy. Store in glass jar container in the fridge until ready to use. Best finish in 3 weeks for best flavor.
FOLLOW I HEART UMAMI ON INSTAGRAM and show us what you’re cooking in your kitchen !
Tag @Iheartumami.ny and hashtag #IHeartUmami
Check out how to use my Paleo Gochujang for easy Paleo Kimchi Cauliflower Fried Rice with Gochujang sauce !
I’ve never made my own Gochujang sauce, but it’s been on my bucket list for a long time now. I think your recipe will inspire this creation finally happening because omg… it looks fantastic!! xx
Thanks so much, Irena !
Wow, looks so good! Love this paleo version and I can’t wait to try it on my bibimbap next time!
Thank you !
This looks so good! My husband is a huge fan of all things spicy, especially chili paste but I’ve never made a homemade version for him. I love that you use Medjool dates in this, I bet they help add a lovely texture. Can’t wait to make this!
Thanks so much, Emily !
Thank you for providing this gluten-free version. I always appreciate when a more healthful version of a traditional sauce can be found. My daughter-in-law was born in Korea, and I think she would like this.
You are so very welcome, Cathy ! I appreciate your kind words !
Wow! This is so simple. I bet it’s great on just about anything!
Thanks so much, Melissa !
This looks divine ChihYu!!! Yum!
Mmmmm – this sounds so good! I love Korean food, so happy to see it is also paleo!
Thanks so much, Tina ! Love this Paleo Gochujang too !
Can i use this to make kimchi ? Gochujang Sauce is not available in my country. thanx so much for your idea.
Hi Ash, there’s an Easy Kimchi Recipe on my blog. Check it out here – https://iheartumami.com/paleo-easy-kimchi-recipe/
Can I use soy sauce instead of coconut aminos I don’t have it in my country and how about a normal cabbage kimichi can I use it for ?
Hi Amel, thank you for your message. To answer your question in short, no. Soy sauce is way saltier than coconut aminos. You will need to 1) use much less soy sauce and 2) you need some type of sweetener to replace coconut aminos so your dish won’t taste too salty or single note (i.e. taste salty only and without any sweetness to balance a recipe).
Hi. This looks great!! Do you know if this would work with some other paste other than tomato? Such as pumpkin or other veggies??
Hi Hana, you can try it. The color will not be as red though…
Thank you so much for this. I loved making jjolmyeon sauce to put on everything, but when I started whole30 I thought I would have to leave it behind. I was skeptical, but it really is almost exactly the same flavor — at least in my jjolmyeon sauce. Thank you thank you thank you.
You are so very welcome, Brian. I’m so happy to hear that!