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.
By April 28, 2014Published:
- 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.
- 1 cup water
- 1/2 cup brown sugar substitute honey if you'd like
- 1/2 cup Korean chili flakes find at online grocery stores
- 1 cup white miso paste
- 1 teaspoon salt or to taste
- 1 tablespoon rice vinegar or to taste
- Mix all ingredients together in a saucepan. Bring to a boil -- large, rolling bubbles will form -- until the ingredients meld together.
- Use immediately, or refrigerate in airtight containers for up to three months.
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