Ingredients
- 3 Tbsp agave nectar
- 3-5 Tbsp korean chili flakes or chili powder (if you don’t want to buy extra Korean chili flakes or chili powder, use the one you already have)
- 2 tsp sweet organic miso paste (white)
- 4 Tbsp water
- 2 tsp rice flour
- ½ tsp garlic powder
- ½ tsp onion powder
- Pinch of salt
Preparation
- Place all ingredients into a food processor or nutribullet. Start with 3 Tbsp chili flakes / powder.
- Don’t forget to taste it, and adjust according to your prefererences. If you want more of a kick, increase the quantity of chili flakes / powder 😉
- Whizz up until you get a smooth chili paste.
To change the consistency of your chili paste:
Want it “thinner”? You can add more water or some rice whine vinegar.
Want it “thicker”? Add a little more rice flour.
Gochujang is normally not used straight up but is used as a base to marinate, or to spice up stews and soups. It’s usually thinned with rice wine vinegar. You may want to try some in a vinaigrette?
I used it for my delicious Bibimbap.
Or how about a Gochujang Bloody Mary, anybody?
It’s the spices of life that makes every day exciting!
Are you looking for any other spice mixes or sauces? Please leave us your request in the comments below.