First there was Sriracha.
Then Chili Crisp.
Now Gochujang is getting all the attention and I’m obsessed. I’m using it in everything from bbq sauces to cookies!
Gochujang is a Korean chili paste that has a sweet, spicy, sour and salty taste. Traditionally this is a fermented product, but today’s recipe for Homemade Gochujang is one of those ‘I need it right now and have all the ingredients to make it” kind of recipes. The store-bought version isn’t always gluten-free and it usually has a lot of corn syrup, so this Gochujang recipe version, while NOT traditional, ensures it’s free of gluten and corn syrup.
Take 5 minutes to blend it up. Then store it in the fridge for up to a couple of weeks or freeze in ice cubes to pop a little flavor into soups, sauces and other dishes.
Happy Eating,
Monique
Homemade Gochujang
1/3 cup miso
1/4 cup maple syrup or honey
1/4 – 1/3 cup Korean chili flakes
1/4 cup tamari or coconut aminos (can use soy sauce if gluten isn’t a problem)
4 large garlic cloves
~2-4 tablespoons water
Mince the garlic cloves. Place all the ingredients, except the water, in a small food processor and blend to combine adding just enough water to keep the Gochujang moving and create a thick paste.
Taste. Adjust as desired ~a bit more sweet, more heat with chili flakes or a bit more miso for umami.
Use immediately or pour into a glass jar and refrigerate up to 2 weeks or freeze for a month.
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