Is Korean Bean Paste Gluten-Free? A Guide for Doenjang, Gochujang, and Ssamjang

November 12, 2025 •

3 min read

While traditional Korean doenjang is made with just soybeans and brine, many commercially produced versions of Korean bean paste contain gluten. This is a critical distinction for anyone with Celiac disease or gluten sensitivity who wants to enjoy authentic Korean flavors safely. It is necessary to carefully examine ingredient labels for wheat or barley to determine if a specific Korean bean paste is gluten-free.

Quick Summary

Examine the gluten content of different Korean bean pastes, such as doenjang, gochujang, and ssamjang. The presence of additives like wheat or barley in modern factory-made products means careful label reading is necessary, though traditional or specialty brands often offer safe, gluten-free alternatives.

Key Points

Check Labels: Doenjang, gochujang, and ssamjang may contain gluten due to additives like wheat and barley, so always read the ingredient list carefully for gluten-containing ingredients.
Traditional vs. Modern: Traditional, artisanal doenjang is typically made with just fermented soybeans and salt, making it naturally gluten-free, whereas modern factory-made versions often add wheat.
Gochujang Contains Gluten: Most standard gochujang is not gluten-free because it includes barley malt powder; however, many dedicated gluten-free versions are now available.
Ssamjang is a Mix: Ssamjang is a blend of doenjang and gochujang and therefore is not gluten-free unless made with specifically gluten-free versions of its component pastes.
Seek Certified Products: Look for products with clear gluten-free labeling or certifications, especially from brands like Sempio, O'Food, or Q-Rapha.
DIY is Safest: For complete control, consider making your own doenjang or ssamjang at home using naturally gluten-free ingredients.
Watch for Cross-Contamination: Even if ingredients are safe, be aware of potential cross-contamination in kitchens and food manufacturing facilities.

Understanding Korean Bean Paste (Jang)

Korean fermented pastes, collectively known as jang, are fundamental to Korean cuisine, providing deep, umami-rich flavor. The most common types of bean paste are doenjang (soybean paste), gochujang (chili paste), and ssamjang (seasoned paste). For those with gluten sensitivities, understanding the specific ingredients in each is crucial, as the gluten status varies significantly between traditional, artisanal versions and modern, mass-produced ones.

Doenjang (Korean Soybean Paste)

Traditional Doenjang: Traditionally, doenjang is made exclusively from fermented soybeans (meju) and salt brine, and is naturally gluten-free. The fermentation process is natural and does not introduce gluten-containing grains.
Modern Doenjang: Many brands of doenjang found in supermarkets today contain added wheat flour or wheat-derived koji starter to speed up fermentation and add flavor. This makes these versions not gluten-free.

Gochujang (Korean Chili Paste)

Gluten in Gochujang: The primary ingredient that makes most gochujang unsuitable for a gluten-free diet is barley malt powder, known as yeotgireum. Modern recipes often use wheat flour as well. These additives contribute to the paste's unique sweetness and fermentation process.
Gluten-Free Gochujang: Due to rising demand, many manufacturers now produce dedicated gluten-free gochujang. These versions typically replace the barley malt with additional glutinous rice flour and rice syrup to achieve a similar flavor and texture. Brands like Sempio, O'Food, and Q-Rapha offer certified gluten-free options.

Ssamjang (Korean Dipping Sauce)

Standard Ssamjang: As a mixed paste, standard ssamjang is almost always not gluten-free. It is made from a combination of gochujang and doenjang, plus other seasonings like garlic, sesame oil, and sugar. Since both of its main components commonly contain gluten, the final product is also not safe for those with Celiac disease.
Gluten-Free Ssamjang: To create a safe version, you must use gluten-free versions of both gochujang and doenjang. Some brands, such as Sempio, offer a specially formulated gluten-free ssamjang, though it's less widely available than its gluten-free component pastes. Making it yourself at home with certified gluten-free ingredients is also a great option.

Gluten-Free Alternatives and Cooking Tips

For those who need to avoid gluten, several strategies can ensure you still enjoy the rich flavors of Korean cuisine.

Where to Find Gluten-Free Korean Pastes

Asian Grocery Stores: While these stores have the widest selection, they also carry the most risk of non-labeled items. Check labels carefully, and when in doubt, assume it contains gluten.
Mainstream Supermarkets: Many larger chains now stock dedicated gluten-free Korean products in their international food aisles. Look for clear gluten-free labeling on the packaging.
Online Retailers: Online stores, including Amazon, carry a wide range of specialized gluten-free Korean pastes, often from artisanal or health-focused brands like Q-Rapha.

Making Your Own Gluten-Free Pastes

For complete control over ingredients, making your own paste at home is the safest option. Recipes for homemade doenjang are relatively straightforward, using only soybeans and salt. Gochujang recipes can be adapted by substituting barley malt with ingredients like rice syrup and glutinous rice powder. Homemade ssamjang is simply a mix of your gluten-free doenjang, gochujang, and other safe seasonings.

Comparison of Korean Bean Pastes


Feature	Doenjang	Gochujang	Ssamjang
Primary Ingredients	Fermented soybeans, salt	Chili powder, glutinous rice, fermented soybeans	Gochujang, doenjang, garlic, sesame oil
Typical Gluten Content	Often contains wheat in modern varieties; traditional is GF	Most factory-made versions contain barley malt	Almost always contains gluten from its component pastes
Flavor Profile	Deep, savory, earthy, salty	Spicy, sweet, savory	Balanced, savory, spicy dipping sauce
Usage	Stews (jjigae), soups	Sauces, marinades, dips, stews	Dipping sauce for grilled meat (KBBQ) and lettuce wraps
Gluten-Free Availability	Some brands and traditional versions are GF	Dedicated GF versions are widely available	Less common; often homemade or specialized brands

Conclusion: How to Identify a Truly Gluten-Free Korean Bean Paste

Determining if a Korean bean paste is truly gluten-free requires careful attention to the type of paste and the manufacturing process. Traditional doenjang can often be gluten-free, but modern versions, gochujang, and ssamjang frequently contain wheat or barley. The best approach for consumers with gluten sensitivities is to read ingredient labels meticulously and look for specific gluten-free certifications. Thankfully, the increasing popularity of gluten-free diets has prompted many brands to offer specially formulated versions of gochujang, doenjang, and even ssamjang, making it easier than ever to enjoy these flavorful ingredients without compromising dietary needs. Whether you choose a certified product or make your own from scratch, you can safely explore the rich flavors of Korean cuisine.

Frequently Asked Questions

No, doenjang is not always gluten-free. While traditional recipes use only fermented soybeans and salt, many mass-produced versions add wheat flour, so it is essential to read the product label.

Most conventional gochujang is not gluten-free as it contains barley malt powder. However, many brands now offer specific gluten-free gochujang versions that replace barley with alternative ingredients.

Standard ssamjang is almost always not gluten-free because it is a mix of doenjang and gochujang, both of which commonly contain gluten. Look for specialty gluten-free versions or make your own with certified gluten-free ingredients.

To confirm if a Korean bean paste is gluten-free, you must read the ingredients list on the packaging and look for a certified gluten-free label. Avoid products listing wheat, barley, or barley malt.

Barley malt powder (yeotgireum) is a natural ingredient used in traditional gochujang to provide a sweeter, nuttier flavor and to aid in the fermentation process. Because barley contains gluten, it is avoided in gluten-free recipes.

Yes, several brands are known for offering gluten-free options. Examples include Sempio, O'Food, and Q-Rapha, which produce specifically labeled gluten-free versions of gochujang and doenjang.

For doenjang, a gluten-free miso paste can be a decent substitute, though the flavor is milder. For gochujang and ssamjang, the best and most authentic-tasting option is to purchase a certified gluten-free brand.