Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Korean Chili Paste Substitute?

Pegleg84

Recommended Posts

Pegleg84 Collaborator
Pegleg84
Posted

Hi all

 

I love Korean food! And I've had to more or less give it up since, if you're lucky enough to find something gluten free, its still going to be full of soy. One of the staples in Korean cooking is gochujang, red pepper paste made with fermented soy (every packaged version I've ever seen ever also has wheat in it).

 

Would anyone have any clue if there's something similar out there made without soy (or gluten, of course)? At the japanese grocer here I recently noticed a bottle of "kimchi sauce" made with "broad beans" instead of soy. But I'm not sure if this was just a mistake, or whether another type of bean could be used instead of soy?

 

I anyone knows of a premade product that would be safe, or a recipe for something similar, that would be awesome. Is there such thing as non-soy miso?? Cause if so that might work as a substitute.

Something like siracha is similar, but just not the same. It's something about fermented beans that really makes it.

 

Anyway, just curious. Been craving some lately.

 

any other gluten/soy/egg free korean recipes also welcome (I make some pretty good sweet potato starch noodles with sesame oil on occasion).

 

Cheers!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Pegleg84 Collaborator
Pegleg84
Posted
  • Author

Non-soy miso does exist! These guys make miso from chickpeas and from azuki beans! It's a start anyway!

Has anyone ever tried it?

 

Open Original Shared Link

mamaw Community Regular
mamaw
Posted

I'm not  big  on  Asian  foods  but I do  have  one  or two I  enjoy. One  calls for  chili paste. I  couldn't  find  that  so I  used " Lee Kum Kee" brand  chili garlic  sauce  with success....ingredients: salted chili peppers, garlic, sugar,rice  vinegar, water, modified  corn starch, acetic acid....

IrishHeart Veteran
IrishHeart
Posted

what about this recipe, using your gluten-free, soy free  miso 

 

and gluten-free coconut aminos (for the soy sauce)?

 

I don't do soy either.

 

Open Original Shared Link

 

 

Open Original Shared Link

Pegleg84 Collaborator
Pegleg84
Posted
  • Author

I think I saw this recipe. It looks like the most straight-forward/easiest to substitute.

 

First I have to get my hands on soy-free miso! (If I could edit the title of this topic, I would change it to that).

 

I use garlic chili sauces all the time, but they're not quite the same as korean red pepper paste. It has a very unique flavour that you don't really get in thai/vietamese cooking.

 

But chickpea MISO! Oooh how awesome would that be! I used to make miso soup for breakfast. I'll have to do a hunt of the city, or break down and order some.

Pegleg84 Collaborator
Pegleg84
Posted
  • Author

I found chickpea miso!! It was easier to find than the masa harina I took 2 weeks to hunt down. Turns out there's a local operation (Tradition Miso) in Ontario that makes organic miso, and makes a chickpea one as well. I had miso soup for breakfast this morning! Tastes a bit more like hummus than regular miso, but it's pretty good. Dissolves easily (a bit of chunky bits but not much). TAKE THAT, SOY!

 

Next will be trying to make some gochujang with it.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,327
    • Most Online (within 30 mins)
      7,748
    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      I agree with @trents, but thank you for bringing this up here!
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Hi @trents, yes I've had my levels checked in Dec 2025 which revealed vit D deficiency. I considered eggs although they only contain about 45 IU vitamin D/egg. I need 2000 IU vitamin D for maintenance as per my doctor. Although now, I likely need way more than that to treat the deficiency. My doctor has yet to advise me on dosing for deficiency. I've also considered cod liver oil, although again, if it's processed in a facility that has gluten, especially on flour form, I worried to test it, even if they have protocols in place to mitigate cross-contamination with gluten.
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Welcome to celiac.com, @Jane02! Have you had your serum D levels checked for deficiency/sufficiency? What about cod liver oil? Egg yolks can also be a good source of vitamin D.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Hello, I'm very discouraged. I've been trying to find a safe vitamin mineral supplement brand for months and am tired of testing one after the other and experiencing my typical 'glutening' reactions. I'm really feeling the nutritional deficiencies set in. I'm doing the best I can to get these nutrients from my food, although it's impossible for me to intake enough vitamin D as I can't have dairy and have insufficient sun exposure in the northern hemisphere. I've tried B Complex from Country Life (certified gluten-free) - horrible reaction. I've tried Metagenics vitamin D tab (certified glute-free) - bad reaction. I've tried liquid vitamin D Thorne and D Drops - reactions were mild since I tried a drop of a drop. I understand there could be other things I'm reacting to in my diet, although my diet/intake is pretty consistent with minimal variables so I do think it's something in these supplements. I understand I could be reacting to the active ingredient vitamin/mineral itself or even the filler ingredients. I tried the vitamin D drops since the only filler ingredient is coconut oil, in some brands, which I know I can tolerate really well on its own - I cook with coconut oil frequently and have no 'glutening' reactions at all. Perhaps I'm reacting to the vitamin D itself, although I eat fatty fish every few days, an entire fillet with no 'glutening' reactions, which contains anywhere between 400-600 IU per fillet so I shouldn't be sensitive to vitamin D. All this to say, I'm desperately looking for at least a safe vitamin D supplement. Does anyone know of a safe vitamin D supplement brand? I'd love to know if there are any supplement brands that have absolutely no gluten (especially in flour form) in their facilities. I've heard of Kirkman having no grains in their facility - I may try this brand. Has anyone reacted to this brand?   
    • trents
      Unexpected gluten exposure risk from cultivated mushrooms

      By trents · Posted

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.