Gluten free gochujang (cheat's version)
Gluten free, vegan Makes 1/2 - 3/4 cup gochujang
Ingredients
- 30-50g+ Gochujaru (Korean red chilli flakes, see notes)
- 50g Genmai miso paste (or another gluten free dark and funky miso paste, see notes)
- 125g+ hot water (see notes)
- 10-15ml (2-3 teaspoons) maple syrup
- 5-10ml (1-2 teaspoons) gluten free soy sauce or Tamari, to your tastes
- 10-15ml (2-3 teaspoons) kimchi brine (optional but adds a bit of fermented flavour)
Instructions
- As an optional step, blend your gochujaru in a spice grinder. Gochujang pastes I have tried are mostly smooth (I daresay the chilli breaks down during the fermentation). This is totally optional but an idea if you're keen to replicate the consistency as well as the taste.
- Add the miso paste to a small saucepan and pour over the hot water. Whisk to combine then set aside for the miso to dissolve.
- Once the miso has dissolved, add the gochujaru to the mix along with the maple syrup. Whisk to combine, then place over a low-medium heat. Cook for a few minutes until the paste has become thick.
- Taste the paste and adjust according to your preferences. If you find it's not salty enough, add the gluten free soy sauce here. You can also thin it out with more water (which you might need to do if you add more chilli flakes, see notes).
- If you're adding it, add the kimchi brine to taste. Allow the paste to cool before decanting it into a medium sterile glass jar. Store the paste in the fridge and use it within a week or two. Discard it if it develops mould or tastes different.
Notes
- A lovely reader told me that gochujaru (Korean red chilli flakes) vary dramatically in their spiciness. The labels on the bags here in Australia aren't super clear as to which variety you are buying. This presents a bit of unpredictability when it comes to knowing how spicy your paste will be.
- I used Hosan brand to develop this recipe. I bought them at Minh Phat in Abbotsford, Melbourne. I think these chilli flakes are mildly spicy (I am OK with spice but not too much). 50g was the perfect amount of heat for me (keep in mind that gochujang is generally mixed with other ingredients to form a sauce).
- If you love heat and spice, use more gochujaru or choose a spicer brand.
- If you use more chilli flakes, you might need to use more water to achieve a paste consistency.
Tried this recipe?Let us know how it was!