Gluten-Free Soy-Free Gochujang (Korean Hot Pepper Paste)

Gochujang (Korean Hot Pepper Paste) is magical, it’s a condiment on it’s own and a great base for soups, stews, sauces and stir-fries! It’s a key ingredient in Korean cooking, but there is a ton of other ways to use it! Gochujang has fermented umami flavor, it’s sweet, tangy, and very spicy.  Did I mention spicy? This is HOT so if you aren’t into spicy then this will not be for you.

Ready to blend!

Tradition with a Twist

This recipe is made even more magical because it’s a quick blender recipe that comes together in 5 minutes or less and it ferments in the fridge. Traditionally Korean red pepper paste would have fermented outside in big clay pots buried in the ground and then dug up once ready. However, since most of us don’t have the time or space, this will have to do. 🙂

Also, by using chickpea miso, which is already fermented, you skip the long wait time. This will taste and look best after resting in the fridge for 3-5 days if you can resist for that long.

That swirl can’t be beat

Origin Story

This recipe is also free of common allergens found in commercially packaged Gochujang like gluten, soy & corn. Most Korean chili pastes in the store are made with wheat & soy ingredients and they almost all have corn syrup too, which is just not good for us. When I quit soy, corn & wheat my health improved drastically, however, I thought my days of enjoying my favorite spicy Korean sauce were over.

I decided to compare my favorite store-bought gouchjang brands and found they all had certain common ingredients and flavors. I worked through replacements that would match without containing soy sauce or soy miso, etc. After much experimenting trying to get this to taste and look like the real thing, this recipe was born! I hope you’ll enjoy.