Paleo Gochujang (Korean-inspired Red 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 !
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings 4 tablespoons
- 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
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.
Serving: 1tbsp | Calories: 26kcal | Carbohydrates: 5g | Sodium: 231mg | Potassium: 131mg | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 2.2mg | Calcium: 7mg | Iron: 0.5mg