Gluten-Free Gochujang

Gluten-free gochujang over rice, beef, greens, and a poached egg.

Gochujang is a fermented, spicy bean paste that traditionally accompanies Korean dishes. The fermenting traditionally happens over time, yielding a deep, earthy flavor that makes you crave more. My recipe, as you might guess, is not super-traditional.

It is gluten free, though. So many commercial gochujang products out there have gluten added in the form of wheat or barley. Since finding gluten-free versions of this dish can be challenging, I’ve worked out my own version based on recipes I’ve found online. If I do say so myself, it is delicious.

 

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Gluten-Free Gochujang

Gluten-free gochujang over rice, beef, greens, and a poached egg.

By Kassia Krozser Published: April 28, 2014

  • Yield: 2 cups
  • Prep: 5 mins
  • Cook: 15 mins
  • Ready In: 20 mins

This versatile chile paste is spicy hot, a bit sweet, a bit savory, a bit salty. Lots of flavors mingle together to make this addictive condiment.

Ingredients

Instructions

  1. Mix all ingredients together in a saucepan. Bring to a boil -- large, rolling bubbles will form -- until the ingredients meld together.
    Gluten-free gochujang
  2. Use immediately, or refrigerate in airtight containers for up to three months.

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