in Korean, Gochu means chili and jang translates into sauce. It is essentially chilli sauce, Korean style. Gochujang traditionally contains fermented soybeans and dried Korean chillies. Commercial brands may also have glutenous rice powder, sweeteners, garlic, onion, thickeners and preservatives. Due to the fermentation, it has a deep umami flavour and the chilli flakes add a fiery, spicy punch.
In order to avoid the soy and unwanted processed sweeteners and preservatives, I like to make my own. It also allows for adjusting the amount of chilli and sweetener to your preferences.
This recipe is from the Minimalist Baker on-line; I have adjusted it slightly. I like to leave it a thick paste rather than diluting it into a sauce.
It is worth finding a pure chickpea miso paste. I have found one in Sydney, Australia called Enokido which consists of only organic chickpeas, organic brown rice and salt. It is made using traditional techniques and remains unpasteurised. It is so worth the effort to find high quality ingredients. You may be surprised how many are available at your local farmer’s markets and in your nearest town or city. I love to support these blessed souls who put their heart and soul in to making high quality foods.
I use this gochujang wherever it is required in Korean cooking or when I want to add a chilli paste.
Gochujang Inspired Chilli Paste
Ingredients
1/2 cup Enokido organic chickpea mos paste
1 tbs pure maple syrup
1/3 cup Korean chili flakes (adjust to spice preference)
1/4 organic naked coconut aminos
4 cloves garlic, minced
2 tbs filtered water or homemade soup stock (no salt or fats added)
Method
In a saucepan, add a two small glass jars and cover with hot water. Place the lid on the pot and bring to a boil. Allow to boil for 5-10 minutes. Turn off the heat. Remove the jars with tongs, careful not to contaminate the inside of the jars by touching them. Let the jars air dry on the counter. Place the jar lids in the hot water for several minutes before removing and air drying on the counter facing upwards.
To a Blender jar, (preferably a small twister jar or the equilivant on a high speed blender), add all the ingredients and blend until thoroughly smooth and creamy. Taste and adjust flavours if needed.
Carefully fill the sterilised jars with the chili paste, gently tap them on the counter to settle the paste inside the jars. Tighten the lids, label with a chalk marker including the date made and store in the refrigerator.. Once opened, use a clean, dry spoon, keep the lid securely fastened and continue to store in the refrigerator.