Cheater's Gochujang
Got gochujang? If not, then you need to drop everything and try this quick cheater's version from Da-Hae West that makes for an impressive stand-in for traditional homemade Korean chile paste. It's got a sweet heat as well as some serious umami. Here's how to make it.
Ingredients
- 1/2 cup white miso paste
- 1/4 cup light corn syrup (or substitute agave syrup or honey)
- 1/4 cup cayenne pepper, or less to taste
- 2 tablespoons mirin
- 1 tablespoon superfine sugar (or just blitz some granulated sugar in a blender or food processor until finely ground but not powdery), or more to taste
- 1 garlic clove, minced
Instructions
- Stir together the miso, corn syrup, cayenne pepper, mirin, sugar, and garlic until well combined.
- Decant the gochujang mixture into a clean jar or resealable container, cover, and stash it in the refrigerator for up to several weeks. The gochujang is fine to use immediately but if you wait several days the flavor will be more melded and nuanced.
Nutrition
Serving: 1tablespoon | Calories: 50kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 341mg | Fiber: 1g | Sugar: 6g