Gluten-Free Gochujang, Doenjang, and Ssamjang: What to Choose

Gochujang, doenjang, and ssamjang each play a different role in Korean cooking. Choosing a gluten-free version starts with understanding that role, then checking the exact product.

Sempio makes gluten-free versions of all three. This guide walks through each one and the cooking job it does best.

Why look for a gluten-free label?

Many traditional Korean pastes are made with wheat alongside soybeans or rice, so a gluten-free label is the easiest way to know a paste fits your needs. Keep in mind that vegan and gluten-free are different things: a vegan paste can still contain wheat.

Gochujang Gluten Free: for chili heat and savory sweetness

Sempio Gochujang Gluten Free is gluten-free, vegan, and non-GMO, made with rice and red pepper for a classic gochujang flavor.

Choose it when you want a paste that contributes heat, color, sweetness, and umami. It can be the starting point for a marinade, a glaze, or a dipping sauce. It is also great with roasted vegetables or stirred into creamy sauces.

Doenjang Gluten Free: for a fermented soybean foundation

Sempio Doenjang Gluten Free is gluten-free, vegan, and non-GMO, made with a short, simple ingredient list built around soybeans and salt.

Its role is different from gochujang’s: think savory fermented richness rather than a chili-forward flavor. Use it as a base for soup or stew, or work it into a sauce or vegetable marinade. It also works well in braised beans and vegetable purées.

Ssamjang Gluten Free: for dipping and finishing

Sempio Ssamjang Gluten Free is gluten-free, vegan, and non-GMO, with garlic, chili, and roasted sesame flavor.

Choose it when you want a seasoned paste to serve with a meal. It works with lettuce wraps, vegetables, and grain bowls. You can start with a small amount at the table, taste it with the food, and adjust.

Choose by the meal you want to make

For a spicy glaze or chili-based sauce, start with Gochujang Gluten Free. For the savory base of a soybean-paste soup or stew, start with Doenjang Gluten Free. For a dipping paste or a finishing condiment, start with Ssamjang Gluten Free. This keeps the choice connected to a practical cooking job.

Then make sure the rest of the dish is gluten-free too, including noodles, broths, and other sauces.

Once you have the right paste, start with one recipe and build from there.