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Gochujang (Korean chilli paste) is a staple in a Korean pantry – but it doesn’t meet a number of dietary restrictions for some of the Skinnymixers recipes – thank you Brooke Williams for sharing this recipe to help with Paleo diets.

It is a savoury chilli, sweet and salty condiment made from Korean red chilli, glutinous rice, fermented soybeans and traditionally fermented.

Gluten Free – Refined Sugar Free – Paleo – Preservative Free – Vegan

With the upcoming skinnybarbecue release we wanted to ensure all Skinnymixers who are unable to use the commercially available gochujang paste for various dietary reasons can enjoy the amazing Korean flavours too.

You’ll find Gochugaru (Korean chilli powder) in your local Asian Grocer. Gochugaru is red in colour and has a mild to moderate spicy taste with a hint of sweetness. It mainly comes in two kinds which are used for different cooking needs. For this paste you will need the fine powder variety.

Gochugaru tastes quite different to other non-Korean standard chilli powders so it is best not to substitute.

This is great to use in the following recipes:

Guest Recipe: Gochujang Paste

5 from 2 votes
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  • 100 g medjool dates - deseeded
  • 40 g water
  • 40 g apple cider vinegar
  • 30 g Korean red pepper chilli fine powder
  • 65 g tomato paste - (or organic white miso paste for non paleo/soy free)
  • 50 g coconut aminos - (or tamari for non paleo)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ - ½ tsp cayenne pepper
  • 1 pinch salt to taste


  • Add dates and water to bowl. Blitz for 10 sec/speed 8/MC on. Scrape and repeat until finely chopped.
  • Add remaining ingredients. Blitz for 5 sec/speed 8/MC on. Scrape and repeat a few times.
  • Store in the fridge for up to a week or freezer for longer term storage.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!