In all of the travels we’ve done, South Korea remains one of our favorite countries and Seoul one of our favorite cities.
We’ve shared an inspired version of easy kimchi on the blog before, but recently, we were craving that quintessential red pepper paste known as gochujang.
It’s spicy, savory, and slightly sweet with so much complexity. Traditionally, the sauce is made and fermented to develop the flavors, but there are also ways to make it more simply (and quickly) – which you know we’re all about.
Chung Jung One O'food Gochujang (hot Pepper Paste)
This is my inspired version (not authentic, mind you!) of this curiously complex sauce we’ve grown to love and crave. Let’s get started!
First of all, this recipe is EASY. I mean easy. Anyone can make it. It requires 5 ingredients, 5 minutes, and 1 blender or food processor.
It starts with miso as a base, which provides a quicker route to that fermented flavor. Plus, we like using chickpea miso to avoid the possibility of GMO soy. But if you can only find soy miso, that works, too! The flavors are quite similar.
Cj Haechandle Gochujang, Hot Pepper Paste Korean Spicy Red Chile Paste 6.6 Pound
Next comes Korean chili powder or flakes, which we’ve discovered are quite different than other chili flakes. They’re not as spicy as cayenne and more complex than red pepper flake. If at all possible, order some online (link in recipe) or visit an Asian store in your area to see if you can hunt them down.
For more flavor, we added some fresh garlic, maple syrup for natural sweetness, and coconut aminos in place of soy sauce for saltiness and depth of flavor. Swoon.
So many options! First of all, it acts as a chili paste in marinades and sauces. Anywhere a recipe calls for chili garlic sauce, you could experiment substituting gochujang for more complex flavor.
Gochujang Beef Bowls Recipe
The cool thing about gochujang is it’s not spice-your-face-off spicy. It’s more of a subtle spice because it’s balanced with other flavors. Plus, you can control the spice level when you make your own! So even if you’re typically averse to spicy food, give this one a try! You might be pleasantly surprised.
Use this sauce in our Gochujang Spiced Cauliflower Wings to see what we’re raving about! Or give it a try in our Marinated Peanut Tempeh or add it to the dipping sauce in these Collard Green Spring Rolls!
If you like this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo # on Instagram. Cheers, friends!
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Master Kim Ku Won] Traditional Gochujang (500g)
*If you can’t find Korean Red Chili Powder, feel free to replace it with something similar such as cayenne or red pepper flake. The flavor and spice level will vary, so adjust accordingly, especially with cayenne, which is much spicier (start small and add to taste). *Recipe adapted from Leite’s Culinaria.
Serving: 8 Servings Calories: 68 Carbohydrates: 15 g Protein: 1.7 g Fat: 0.6 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 0.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 410 mg Potassium: 144 mg Fiber: 2.6 g Sugar: 9.9 g Vitamin A: 2200 IU Vitamin C: 0.8 mg Calcium: 20 mg Iron: 0.9 mg
The cool thing about gochujang is it’s not spice-your-face-off spicy. It’s more of a subtle spice because it’s balanced with other flavors. Plus, you can control the spice level when you make your own! So even if you’re typically averse to spicy food, give this one a try! You might be pleasantly surprised.
Use this sauce in our Gochujang Spiced Cauliflower Wings to see what we’re raving about! Or give it a try in our Marinated Peanut Tempeh or add it to the dipping sauce in these Collard Green Spring Rolls!
If you like this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo # on Instagram. Cheers, friends!
Master Kim Ku Won] Traditional Gochujang (500g)
*If you can’t find Korean Red Chili Powder, feel free to replace it with something similar such as cayenne or red pepper flake. The flavor and spice level will vary, so adjust accordingly, especially with cayenne, which is much spicier (start small and add to taste). *Recipe adapted from Leite’s Culinaria.
Serving: 8 Servings Calories: 68 Carbohydrates: 15 g Protein: 1.7 g Fat: 0.6 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 0.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 410 mg Potassium: 144 mg Fiber: 2.6 g Sugar: 9.9 g Vitamin A: 2200 IU Vitamin C: 0.8 mg Calcium: 20 mg Iron: 0.9 mg
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