Gluten-Free Soy-Free Gochujang (Korean Hot Pepper Paste) Recipe
  • 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
  1. Add all your ingredients to a high-speed blender and blend until very smooth.
  2. 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