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.