Paleo Gochujang Sauce (Korean Chili Paste)
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 Whole30 Gochujang Sauce
To make Paleo Gochujang you’ll need –
- 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 !
Dishes you can make with Gochujang Sauce
- Whole30 Baked Salmon (with Korean Gochujang BBQ glaze)
- Kimchi Cauliflower Fried Rice (most authentic flavor with homemade gochujang paste!)
More Low Carb and Whole30-Inspired Korean Flavors
So my friends ! Paleo Whole30 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 !
Paleo Gochujang (Korean-inspired Red Chili Paste)
Ingredients
- 6 whole 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
Instructions
- 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.
Video
Nutrition
This makes about a cup (or more) of the sauce. Can you please list all the recipes for it so that we use it all up and none goes to waste? I’m excited to use it!
Hey Joni, actually the dishes you can make with the gochujang are already linked up in the post. 🙂
I made a triple recipe of this sauce, and love it!!! My body does not tolerate soy due to auto immune issues and this is a wonderful alternative. In your recipe it says best finish in 3 weeks – does that mean to use within 3 weeks before it goes bod, or let it ferment for 3 weeks for best flavor? I was a bit confused. Thanks for sharing this recipe – it totally made my week!!!
Hi Mary, thank you. To finish it within 3 weeks. No need to ferment. 🙂
I would like to make this recipe. But I am worried it might be too spicy for my kids (that are not used with spicy food). Do you reckon if I use 1 tea spoon instead of 2-3, it will be 1. not too hot for them 2. still a spicy kick for me ? 😉
Hi Geny, if you have Korean chili powder, called Gochugaru, it’s a milder chili powder that has a little sweet after taste…really good. Cayenne pepper is definitely spicier than Gochugaru and it does not carry a sweet after taste. If you use cayenne and with the kids, I would skip it. 🙂 If you have the Korean chili powder, try 1/2 tsp – mix with the sauce – taste and see if you want to add more. 🙂
My mom requested to me to make some spicy stir-fried fishcake and I was worried since we ran out of gochujang. This was perfect! the taste was really close to gochujang and my mom liked the dish 🙂 Thank you for this recipe.
So happy to hear! Love the combo!
Made this tonight. I put in a noodle+veggie stir fry and it was delicious!! Thanks!
That’s awesome!
Made this tonight. I put in a noodle+veggie stir fry and it was delicious!! Thanks!
Ah… the challenge of trying to recreate fermented food… So traditional gochujang is made from very well fermented soy (well, if it is truly authentic and not made in a factory like now). Of course, if you are trying to avoid soy, this is great, but just note that you don’t get the benefits of fermentation. I cant’ think of any good substitute that would provide the full fermented flavor!
I totally hear you, Hyun Gu! It’s a give or take when you go on Paleo (no soy) and still want to recreate some of our favorite foods but without having to spend a ton of time in the kitchen. Great to meet you here!
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!
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…
I have been loving your recipes! I am excited to try them.
Thank you, Melissa!
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).
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/
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 !
This looks divine ChihYu!!! Yum!
Wow! This is so simple. I bet it’s great on just about anything!
Thanks so much, Melissa !
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 !
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 !
Wow, looks so good! Love this paleo version and I can’t wait to try it on my bibimbap next time!
Thank you !
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 !