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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!

Homemade Korean-Inspired Gochujang Paste served in a white bowl

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,x 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.

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.

Paleo Gochujang Ingredients

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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 !

A thick and deep red hue paste served in a bowl

Dishes you can make with Gochujang Sauce

There are many ways you can use gochujang paste. For example, use it to season salmon like my Whole30 Baked Salmon or use the paste to make the Korean-inspired Italian dish Gochujang pasta. It’s super creamy and delicious. You can also add the paste to Kimchi Cauliflower Fried Rice to make your kimchi fried rice taste more authentic!

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!

Recipe Card

Paleo Gochujang (Korean-inspired Red Chili Paste)

5 from 22 votes
Prep: 1 minute
Cook: 4 minutes
Total: 5 minutes
Servings: 4 tablespoons
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 ! 

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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.

Nutrition

Serving: 1tbsp, Calories: 26kcal, Carbohydrates: 5g, Sodium: 231mg, Potassium: 131mg, Sugar: 3g, Vitamin A: 450IU, Vitamin C: 2.2mg, Calcium: 7mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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44 Comments

  1. KE says:

    5 stars
    Hi Chihyu. Thanks of another great healthy substitute option! One of our favorites that used to be a regular part of the rotation, dak bokkeum (Korean stewed chicken), I hadn’t made in years because of the ingredients in the gochujang sauce. I was so happy to find this and to make it again tonight — it worked beautifully in the recipe.

  2. Kim Wallihan says:

    5 stars
    This gochujang was fantastic! I marinated my salmon with coconut aminos, garlic, orange juice and a bit of rice wine vinegar. Seared the salmon skin side down in a hot pan for 3minutes to make a nice crispy skin, and then slathered the tops with the gochujang mixed with a bit of coconut aminos and additional garlic. My family was RAVING.

    The gochujang was also great when mixed with vinegar, garlic, red boat fish sauce and a bit more date paste to pickle some cucumbers. I used Eric Kim’s smashed cucumber recipe as a base and subbed the gochujang for the gochugaru. The pickled cucumbers were fantastic with the salmon!

  3. Joni Renee Zalk says:

    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!

    1. ChihYu says:

      Hey Joni, actually the dishes you can make with the gochujang are already linked up in the post. 🙂

  4. Mary says:

    5 stars
    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!!!

    1. ChihYu says:

      Hi Mary, thank you. To finish it within 3 weeks. No need to ferment. 🙂

  5. Geny says:

    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 ? 😉

    1. ChihYu says:

      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. 🙂

  6. Aia says:

    5 stars
    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.

    1. ChihYu says:

      So happy to hear! Love the combo!

  7. katey says:

    5 stars
    Made this tonight. I put in a noodle+veggie stir fry and it was delicious!! Thanks!

    1. ChihYu says:

      That’s awesome!

  8. Katey says:

    5 stars
    Made this tonight. I put in a noodle+veggie stir fry and it was delicious!! Thanks!

  9. Hyun Gu Kang says:

    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!

    1. ChihYu says:

      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!

  10. Brian says:

    5 stars
    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.

    1. ChihYu says:

      You are so very welcome, Brian. I’m so happy to hear that!