Gluten-Free Soy-Free Gochujang (Korean Hot Pepper Paste) Recipe
Author: Cultivator Kitchen
Ingredients
⅓ cup gochugaru (Korean chili flakes)
⅓ cup chickpea miso
¼ cup coconut aminos
¼ cup maple syrup
¼ of an onion
4 garlic cloves
1 tsp sea salt
1 tsp rice wine
1 tsp rice vinegar
Instructions
Add all your ingredients to a high-speed blender and blend until very smooth.
Transfer to a mason jar and store in the fridge to ferment. The flavor will taste best after 3-5 days. This recipe will last for months in the fridge. Enjoy!
Recipe by Cultivator Kitchen at http://cultivatorkitchen.com/gochujang/