Vegetarian Gochujang Paste¶

Serves	Total Time
1.5 cups	0 minutes

Ingredients¶

• ½ cup (114 g) water
• ½ cup (64 g) brown rice syrup (or maple syrup)
• ½ cup (144 g) red miso paste
• ½ cup (54 g) gochugaru (Korean chili flakes/powder)
• 2 Tbsp (18 g) soy sauce (or tamari)
• 1 tsp (1 g) rice vinegar

Cookware¶

• 1 medium saucepan
• 1 glass jar

Instructions¶

Step 1¶

In a medium saucepan over medium heat, combine water, brown rice syrup (or maple syrup), and red miso paste (simulating the traditional fermented soybean powder). Whisk until the miso has completely dissolved and the mixture is smooth and begins to simmer gently, about 2-3 minutes.

Step 2¶

Remove the saucepan from the heat. Whisk in gochugaru (Korean chili powder), soy sauce (or tamari), and rice vinegar until completely smooth and thick.

Step 3¶

Let the paste cool completely at room temperature. The gochujang paste will continue to thicken as it cools. Once cool, transfer to a clean, airtight glass jar. Store in the refrigerator for up to 3 months.