Gluten Free Gochujang (Korean Chili Pepper Paste)
Author: 
Serves: ¾ cup
 
Adapted from glutenfreeliac
Ingredients
  • 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
Instructions
  1. Place everything in a saucepan and bring to boil.
  2. Let it boil until all the ingredients, stirring frequently to prevent burning.
  3. Once boiling, turn the heat down to medium - low and cook for 5 mins until the color deepens. Make sure to keep stirring.
  4. Taste and adjust seasoning. It really depends on your brand of miso and gochugaru
  5. Cool and refrigerate. You can use it immediately or store it away.
Notes
* We have tried this with brown miso paste for non-gf people and it works!
Nutrition Information
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/