Is all gochujang gluten-free?

October 29, 2025 •

4 min read

A 2024 study on Korean fermented foods, including gochujang, confirmed the presence of various microorganisms during fermentation. While a core ingredient is glutinous rice, a surprising number of traditional and mass-produced versions of gochujang are not gluten-free, primarily due to the use of barley malt powder.

Quick Summary

The gluten-free status of gochujang depends on its ingredients, with many traditional recipes using gluten-containing barley malt for fermentation. Manufacturers now offer certified gluten-free varieties, substituting barley with rice syrup or other alternatives. Careful label reading is essential for anyone on a gluten-free diet to identify suitable products.

Key Points

Not All Gochujang is Gluten-Free: Many traditional and mass-produced gochujang varieties contain barley malt powder, a gluten-containing ingredient.
Read the Label Carefully: Always check the ingredients list for barley, wheat, or general 'seed malt', especially if the product isn't explicitly certified gluten-free.
Look for Certified Products: The safest option is to purchase gochujang with a "Certified Gluten-Free" label, as this guarantees testing and adherence to strict standards.
Modern Versions Use Alternatives: Gluten-free versions of gochujang are widely available and typically substitute barley with rice syrup or other non-gluten starches.
Glutinous Rice is Safe: The name can be misleading, but glutinous rice, a key ingredient, does not contain gluten and is safe for celiac diets.
Brand Awareness Helps: Some brands, like Sempio and O'Food, offer specific gluten-free lines, but always confirm the specific product you are buying.

The Gluten Problem in Traditional Gochujang

Traditional gochujang is a deeply complex, savory, spicy, and sweet Korean chili paste. Its flavor profile comes from a time-intensive fermentation process involving several key ingredients. While many people correctly identify glutinous rice powder as a primary component, they may not realize that a traditional recipe often calls for barley malt powder. It is this barley malt that introduces gluten into the paste, making it unsuitable for individuals with celiac disease or a gluten sensitivity.

The Role of Barley Malt

Barley malt is used in the fermentation of gochujang to convert the starches in the rice into the simple sugars needed for the paste's characteristic sweet flavor profile. It acts as a source of amylase, an enzyme that is crucial to the overall fermentation process. Without it, the flavor and texture would be significantly different. Historically, this has not been a concern, but with the rising awareness of gluten intolerance, it's a critical distinction for consumers to understand.

Gluten-Free Alternatives and How to Spot Them

As Korean cuisine has become more globally popular, manufacturers have responded to the demand for gluten-free versions of this staple condiment. These modern adaptations replace the barley malt with other ingredients to achieve a similar result without the gluten content. Common substitutes include rice syrup, fruit cheong (a fruit syrup), or other sources of amylase.

How to Verify a Gluten-Free Product

For those needing to avoid gluten, simply assuming a product is safe is not enough. You must carefully inspect the label. Here’s what to look for:

Certified Gluten-Free Label: This is the most reliable indicator. A third-party certification means the product has been tested to meet strict gluten-free standards.
Ingredient List: Always check the ingredients for barley malt powder, wheat, or any non-specific "seed malt" that could potentially be barley.
Manufacturer’s Statement: Look for a clear statement on the packaging that specifies the product is gluten-free. Brands like Sempio and O'Food offer clearly labeled gluten-free options.

Gochujang Ingredients: Traditional vs. Gluten-Free

To help differentiate, here is a comparison of typical ingredients found in both traditional and gluten-free gochujang.


Feature	Traditional Gochujang	Gluten-Free Gochujang
Primary Fermenting Agent	Barley Malt Powder	Rice Syrup, Fruit Syrup, or other non-gluten amylase sources
Gluten Content	Contains Gluten	Gluten-Free
Flavor Profile	Deep, nutty, fermented flavor from barley	Can be slightly sweeter or have different flavor notes depending on the substitute
Sweetener	Rice syrup, corn syrup	Rice syrup, fruit syrup, corn syrup (often noted)
Cross-Contamination Risk	Not a concern (as it contains gluten)	Possible if manufactured in a shared facility. Always check for a 'Certified Gluten-Free' label or allergen warning
Availability	Widely available in Asian markets	Growing availability, found in specialty stores and online

Notable Gluten-Free Gochujang Brands

Several brands have recognized the need for a gluten-free market and have produced specific lines of gochujang. These include reputable names such as:

O'Food (Chung Jung One): This brand offers a specifically labeled gluten-free version, often using brown rice. Note that they also have non-GF products, so double-checking the label is crucial.
Sempio: This well-known Korean brand produces a designated gluten-free chili paste made with rice and rice syrup.
Q-Rapha: This brand is known for offering a 100% natural, non-GMO, and gluten-free fermented chili paste.
Wegmans: This U.S. grocery store chain also offers its own gluten-free gochujang, which some note has a stronger spice flavor compared to sweeter GF alternatives.

It is important to remember that brand offerings can vary by region and over time, so the label is the ultimate source of truth.

Homemade Gluten-Free Gochujang

For those who prefer to have complete control over ingredients, making homemade gochujang is an option. While a truly traditional, long-fermented process is complex and time-consuming, there are "cheat" or simplified recipes available that provide a similar flavor profile. These often involve using ingredients like gluten-free miso paste, cayenne pepper, paprika, and sweeteners to replicate the taste without the long fermentation. These recipes ensure zero gluten contamination and are a great project for enthusiastic home cooks.

Conclusion: Always Read the Label

In summary, the answer to the question "is all gochujang gluten-free?" is a definitive no. While the core component, glutinous rice, is gluten-free, the inclusion of barley malt in many traditional and mass-produced versions introduces gluten. For individuals with celiac disease or gluten sensitivities, the key is vigilance. Always read the ingredient list, and whenever possible, seek out products specifically labeled as "Certified Gluten-Free" to ensure safety. With the growing market for gluten-free options, you don't have to miss out on the rich, complex flavors that gochujang adds to Korean cuisine.

Beyond Celiac offers further resources for navigating a gluten-free diet.

Frequently Asked Questions

Traditional gochujang is often not gluten-free because it uses barley malt powder during the fermentation process. The barley contains gluten, making it unsuitable for those with celiac disease or gluten intolerance.

No, despite the name, glutinous rice (also known as sweet rice) is naturally gluten-free and is safe for individuals with celiac disease. The gluten in gochujang comes from barley, not the rice.

To find a gluten-free brand, look for a "Certified Gluten-Free" label on the packaging. Additionally, check the ingredient list to ensure it doesn't contain barley malt or wheat. Popular brands like Sempio and O'Food offer certified gluten-free varieties.

While 'wheat-free' is a good sign, it's not a guarantee for a strict gluten-free diet. Products can contain other gluten sources like barley malt, so it is safer to look for a specific 'Certified Gluten-Free' label.

Yes, cross-contamination is a risk. Even if a brand offers a gluten-free version, it may be produced in the same facility as other products containing gluten. Checking for a "Certified Gluten-Free" label helps mitigate this risk, as certification requires strict controls.

In gluten-free versions, manufacturers typically replace barley malt with alternative starches and sweeteners, such as rice syrup or fruit cheong, to aid fermentation and achieve a similar flavor profile.

Yes, you can make a simplified or "cheat" version of gluten-free gochujang at home. Recipes often use ingredients like gluten-free miso paste and alternative sweeteners to recreate the flavor profile without the long fermentation process.