Homemade Gochujang (Korean Red Pepper Paste) — Gluten-Free, Low Histamine, and Soy-Free
Homemade Gochujang - Korean Chili Paste (Non-fermented for Sensitive Stomachs) made with certified-organic Korean pepper flakes (gochugaru)
A Gut-Friendly, Low-Histamine Take on Gochujang
Traditional Korean gochujang is a fermented red chili paste made from glutinous rice, soybeans, salt, and meju (fermented soybean blocks). It’s known for its deep umami flavor and complexity — but for those with histamine intolerance or gut sensitivities, the fermentation process, soy, and grain content can trigger significant inflammation.
PSA: Store-bought versions (even the cleaner brands like this) can wreak havoc on the gut microbiome.
For anyone with eczema, histamine intolerance, hormone imbalance, or gut inflammation, pay special attention to the ingredients — there are major food triggers that cause gut permeability.
While it’s often considered a "health food," low ingredient quality and mass production methods (often involving additives, MSG, or cheap fillers) can turn store-bought gochujang into a hidden source of gut distress, especially for those managing eczema, hormone imbalances, or leaky gut.
That’s exactly why I created a simplified, non-fermented version — to bring the sweet-spicy depth of gochujang back into the lives of those with sensitive stomachs without compromising gut health.
I wanted that sweet-spicy depth of classic gochujang without the gut-disrupting ingredients. So I created a non-fermented, low-histamine version made with just four clean, whole-food ingredients. It’s
quick,
simple, and
ideal for Korean staples like tteokbokki (spicy rice cakes) or tteok-ggochi (rice cake skewers).
This is my gochujang-inspired sauce that doesn’t compromise your gut health.
Why Ingredient Quality Matters
🌶️ Choose Certified-Organic Korean Gochugaru
Red peppers are one of the most pesticide-heavy crops — so if there’s ever a time to go organic, it’s here. Non-organic gochugaru can carry pesticide residue and mold toxins, which are tough on sensitive guts and can trigger histamine flares.
Look for truly organic, sun-dried gochugaru sourced from sustainable, trustworthy Korean farms.
This is currently not in stock — they’re hand-harvesting the 2025 batch as we speak & should be available this Nov/Dec.
The one I love and use is hand-picked in season on a small, certified-organic Korean farm. They grow and produce only certified-organic Korean peppers and pepper flakes in the US.
Note: labels can be misleading, so do your homework! You’ll be rewarded with:
Cleaner, richer flavor
A lower toxic load
A more authentic Korean spice profile
And ultimately, a more gut-friendly dish
The Recipe
INGREDIENTS
(Note: Gochugaru / red pepper flake size varies by brand — measuring in grams ensures accuracy.)
95g organic Korean gochugaru (measure in grams)
6 tbsp coconut aminos
2 tbsp pure maple syrup
1 tsp raw apple cider vinegar
Optional: 1 tsp garlic powder or onion powder for added depth (a non-fermented umami boost for my friends dealing with histamine issues)
METHOD
Sterilize a clean glass jar.
In that jar, whisk together the gochugaru, coconut aminos, maple syrup, and ACV until smooth.
Taste & adjust — too sweet —> add more gochugaru or a pinch of salt. The sweetness mellows out with time.
Store airtight in refrigerator - keeps for 2 weeks.
Rest for about 6 hours before using to let the flavors marry.
Flavor Note
Because this version isn’t fermented, it won’t have the same tangy funky hit like traditional gochujang. But the touch of acidity from apple cider vinegar and the sweet heat from maple syrup do a great job mimicking that signature balance.
Use It For:
Tteok-ggochi (skewered rice cakes) - see link for my recipe!
Tteokbokki (spicy rice cakes) - homemade recipes coming soon.
Hot Dishes like Bibimbap / Fried Egg / Stir Fries
Soups, sauces, or anywhere you want a Korean-style flavor kick
Health Snapshot
Traditional Gochujang
Fermented: Yes → high in histamine
Common Triggers: Gluten, soy, syrup additives
Shelf Life: Long (fermented) + alcohol
My Version
Fermented: No → gentler on sensitive systems
Common Triggers: None — made with gut-supportive whole foods
Shelf Life: Shorter than store-bought — but much fresher and easier to digest
Why This Matters for Gut Health
To make gut-friendly versions of Korean favorites, it starts with clean, anti-inflammatory ingredients. A few small swaps — like choosing organic gochugaru and skipping fermentation — can go a long way in how your body handles spice.
When you reduce your toxic load and avoid common irritants, your gut, skin, and hormones all win.
