Gluten Free Gochujang (Korean Chili Pepper Paste)
Author: Unconventional Cooks
Serves: ¾ cup
- ½ cup Mellow White Miso Paste (this is the brand we used)
- ½ cup water
- ¼ cup coconut sugar (or sugar substitute)
- 5 tbsp Korean Chili Pepper Flakes (can adjust depending on how spicy your brand is)
- ½ tsp salt
- ½ tbsp rice vinegar
- Place everything in a saucepan and bring to boil.
- Let it boil until all the ingredients, stirring frequently to prevent burning.
- Once boiling, turn the heat down to medium - low and cook for 5 mins until the color deepens. Make sure to keep stirring.
- Taste and adjust seasoning. It really depends on your brand of miso and gochugaru
- Cool and refrigerate. You can use it immediately or store it away.
* We have tried this with brown miso paste for non-gf people and it works!
Calories: 42.9 (per tbsp) Fat: 0.3g Carbohydrates: 9.3g Sugar: 6.2g Protein: 2.4g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2018/06/26/gluten-free-vegan-gochujang-korean-chili-pepper-paste/
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