Does Gochujang Always Have Wheat? A Guide to Finding Gluten-Free Options

October 29, 2025 •

3 min read

While traditional gochujang recipes often incorporate barley malt powder, a gluten-containing ingredient, many commercial brands now offer explicitly certified gluten-free versions. This means that avoiding gochujang due to a wheat or gluten intolerance is no longer necessary, as long as you know what to look for.

Quick Summary

Traditional gochujang recipes commonly contain wheat from ingredients like barley malt, but numerous wheat-free and gluten-free alternatives exist. Knowing how to read ingredient labels and recognizing certified brands is crucial for those avoiding gluten.

Key Points

Not Always Present: While traditional recipes often use barley malt (containing gluten), gochujang does not always have wheat.
Gluten-Free Versions: Many brands now manufacture gluten-free gochujang by substituting wheat-based ingredients with rice or rice syrup.
Label Is Key: It is essential to read product labels and look for explicit 'gluten-free' or 'wheat-free' certifications to ensure a safe product.
Risk of Cross-Contamination: For individuals with severe allergies, being mindful of potential cross-contamination is important, and checking for recalls can be wise.
Brands to Know: Brands like Sempio, O'Food, and Q-Rapha are known to offer specific gluten-free gochujang products.
DIY is an Option: For maximum control over ingredients, making homemade gluten-free gochujang is a viable option.

Understanding Traditional Gochujang Ingredients

Authentic, traditionally fermented Korean gochujang is a complex condiment known for its savory, sweet, and spicy flavor profile. The ingredients that contribute to this profile are also the source of potential allergens. A typical recipe includes:

Gochugaru (Korean red chili powder): Provides the paste's distinctive red color and spiciness.
Meju garu (fermented soybean powder): Adds the deep, earthy umami flavor.
Glutinous rice flour: Contributes sweetness and a sticky texture, but despite the name, it does not contain gluten.
Barley malt powder (yeotgireum garu): This is the ingredient that most frequently introduces wheat or gluten to the paste. It contains enzymes that help convert starches into sugars during the fermentation process.
Salt: Essential for flavor and fermentation.

For those with celiac disease or a wheat allergy, the presence of barley malt or sometimes even wheat flour in traditional methods makes most conventional gochujang unsafe. Reading labels is critical, as recalls for undeclared wheat have occurred in the past, highlighting the seriousness for individuals with allergies.

The Rise of Gluten-Free Gochujang

As awareness of celiac disease and gluten intolerance has grown, many manufacturers have adapted their recipes to meet dietary needs. Instead of relying on barley malt for fermentation and sweetness, they use alternatives that achieve a similar result without gluten. Common substitutes include:

Rice syrup: A frequent replacement for barley malt syrup, providing sweetness.
Brown rice: Many gluten-free versions are made with 100% brown rice to provide the necessary fermentable starches.
Wheat-free flour alternatives: Some recipes may use glutinous rice flour exclusively or other non-wheat-based starches.
Alternative fermented bases: Some cheater or quick recipes use gluten-free miso paste or doenjang as a base to mimic the fermented flavor.

How to Identify Safe Options

When shopping for gochujang, especially for a strict wheat-free or gluten-free diet, careful label scrutiny is non-negotiable. Look for products that are explicitly labeled “gluten-free” or “wheat-free”. In many cases, these products will also have an accompanying certification logo from a recognized food safety organization. It's also wise to check the list of ingredients carefully, as some brands that aren't specifically marketed as gluten-free may, by chance, have wheat-free ingredients.

Comparison: Traditional vs. Gluten-Free Gochujang


Feature	Traditional Gochujang	Gluten-Free Gochujang
Key Fermentation Agent	Barley malt powder (`yeotgireum`)	Rice syrup or 100% brown rice
Gluten Content	Contains gluten from barley malt	Guaranteed gluten-free with label
Flavor Profile	Deeply complex with nutty, earthy notes	Still authentic, but can have a cleaner, sometimes sweeter taste
Availability	Widely available in most grocery stores	Increasingly common, often found in Asian markets and online
Use Case	All-purpose cooking for those without intolerance	Safe for individuals with celiac disease or wheat allergies

DIY Gluten-Free Gochujang

For those who enjoy a culinary project, making your own gochujang is the ultimate way to ensure it is completely wheat and gluten-free. Many online resources and blogs offer 'cheat's' versions or recipes using ingredients that are more readily available outside of Korea. A recipe like the one from George Eats offers a great starting point for a gluten-free alternative, replacing the traditional ferment with miso and other ingredients. You can also find artisanal, unpasteurized, and naturally aged gluten-free gochujang online.

Conclusion

In summary, the answer to "does gochujang always have wheat?" is a definitive no. While the traditional and most common commercial varieties typically include barley malt and therefore contain gluten, the market has expanded to offer safe and delicious alternatives. For individuals managing a wheat allergy or gluten intolerance, the key is diligent label-reading and seeking out products that are explicitly marked as gluten-free. This ensures you can still enjoy the complex, savory, and spicy flavors that gochujang brings to so many Korean dishes.

Resources for Making Your Own

To explore making your own gluten-free gochujang, consider trying recipes from reliable food bloggers like George Eats.

Frequently Asked Questions

The ingredient that typically introduces wheat or gluten into gochujang is barley malt powder (yeotgireum garu), which is used to help ferment the paste.

Yes, certified gluten-free gochujang products are available from several brands. Look for labels explicitly stating 'gluten-free' or displaying a certification logo.

No, glutinous rice is not the same as wheat. Despite its name, glutinous rice does not contain gluten and is safe for those with celiac disease or gluten sensitivity.

In gluten-free versions, manufacturers often replace barley malt with alternatives like rice syrup or brown rice to provide the necessary fermentable starches and sweetness.

You should be cautious because most traditional and mass-produced gochujang contains barley malt, which is a gluten-containing ingredient. In some cases, undeclared wheat has also been found in products, leading to recalls.

Not necessarily. The ingredients in gochujang sauce products can vary significantly by brand. Always check the label, even on items marketed as sauces, as they may contain different or additional ingredients.

Homemade gochujang can be guaranteed wheat-free only if all ingredients used, including fermented powders and sweeteners, are certified or confirmed to be wheat and gluten-free. It gives you the most control over the process.