In all of the travels we’ve done, South Korea remains one of our favorite countries and Seoul one of our favorite cities.
The people, the culture, the landscape, and the FOOD. Oh my word, the food. It’s all amazing.
We’ve shared an inspired version of easy kimchi on the blog before, but recently, we were craving that quintessential red pepper paste known as gochujang.
What is Gochujang?
It’s spicy, savory, and slightly sweet with so much complexity. Traditionally, the sauce is made and fermented to develop the flavors, but there are also ways to make it more simply (and quickly) – which you know we’re all about.
This is my inspired version (not authentic, mind you!) of this curiously complex sauce we’ve grown to love and crave. Let’s get started!
First of all, this recipe is EASY. I mean easy. Anyone can make it. It requires 5 ingredients, 5 minutes, and 1 blender or food processor.
What’s in Gochujang?
It starts with miso as a base, which provides a quicker route to that fermented flavor. Plus, we like using chickpea miso to avoid the possibility of GMO soy. But if you can only find soy miso, that works, too! The flavors are quite similar.
Next comes Korean chili powder or flakes, which we’ve discovered are quite different than other chili flakes. They’re not as spicy as cayenne and more complex than red pepper flake. If at all possible, order some online (link in recipe) or visit an Asian store in your area to see if you can hunt them down.
For more flavor, we added some fresh garlic, maple syrup for natural sweetness, and coconut aminos in place of soy sauce for saltiness and depth of flavor. Swoon.
How to Use Gochujang?
So many options! First of all, it acts as a chili paste in marinades and sauces. Anywhere a recipe calls for chili garlic sauce, you could experiment substituting gochujang for more complex flavor.
One of the most famous uses of gochujang is in the delicious Korean rice and veggie bowl known as Bibimbap.
We hope you LOVE this sauce! It’s:
Spicy
Savory
Bold
Easy to make
Versatile
& Insanely delicious
The cool thing about gochujang is it’s not spice-your-face-off spicy. It’s more of a subtle spice because it’s balanced with other flavors. Plus, you can control the spice level when you make your own! So even if you’re typically averse to spicy food, give this one a try! You might be pleasantly surprised.
Use this sauce in our Gochujang Spiced Cauliflower Wings to see what we’re raving about! Or give it a try in our Marinated Peanut Tempeh or add it to the dipping sauce in these Collard Green Spring Rolls!
More Korean-Inspired Recipes
- Easy Vegan Kimchi
- Easy Bibimbap with Gochujang Sauce
- Gochujang Stir-Fried Brussels Sprouts
- Spicy Korean Style Cauliflower Wings
If you like this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Gochujang Sauce (Korean Chili Paste)
Ingredients
- 1/3 cup chickpea miso paste (we like the brand Miso Master Organic // or use soy miso – just make sure it’s vegan friendly and gluten-free if needed)
- 1/4 cup maple syrup (plus more to taste)
- 1/3 cup Korean chili flakes* (plus more to taste)
- 1/4 cup coconut aminos (plus more to taste (or sub tamari, but reduce amount as it’s saltier)
- 4 cloves garlic (minced)
- 2-4 Tbsp water (to thin)
Instructions
- To a small blender or food processor, add chickpea miso, maple syrup, chili flakes, coconut aminos, and garlic. Blend together until smooth, adding water a little at a time to thin into a paste (see photo for texture).
- Taste and adjust flavor as needed. Add more pepper flake for spice, coconut aminos for depth of flavor, maple syrup for sweetness, garlic for “zing,” or salt for saltiness.
- Store in the refrigerator up to 2 weeks or in the freezer up to 1 month. Perfect for use on dishes like tempeh, cauliflower wings, sauces, marinades, etc.
Video
Notes
*Recipe adapted from Leite’s Culinaria.
Cara says
I made it, it’s really great. I have been looking how to make my own gochujang paste, because I didn’t want to buy it anymore. All gochujang paste on the market has nasty ingredients. I made it with organic miso. The texture is great and the taste is great too except the fact that for me it is way too sweet. I will definitely use less maple syrup next time. I couldn’t finish my bibimbap yesterday it was that sweet to me. Thanks for the recipe
Sorry to hear that, Cara! To confirm, you were using pure maple syrup, not imitation? Either way, feel free to scale back to taste.
Giada says
Love this sauce, such a good flavor, a perfect mix of salty and sweet.
Yay! Thanks for sharing, Giada!
Bodhitara says
Great sauce. I used soybean miso, tamari and kashmiri chilly flake and coconut sugar.
The other ingredients remained the same as in your recipe. Also had to use a bit more water to get a smooth paste. I used it to coat potato cubes that I then baked in the oven.
Cara says
Hi, yes I was using pure organic Canadian maple syrup. I live in Asia and I know the taste of real gochujang. It is not as sweet as yours, but it’s easy to adjust. Thanks again
Richelle says
This may sound weird but could I substitute the miso with mash potatoes or rice flour? My children can’t have any legumes
Hmm, we aren’t sure that would work as the miso is a pretty central ingredient and adds flavor that those wouldn’t.
Laura says
Just made this and was surprised by how much the taste reminded me of the various gochujang-based dishes I had in South Korea! And yet the recipe is so simple, I do think the quality of the ingredients matters (it probably helped I used Korean gochugaru) but I never would have thought making good gochujang could be so easy. Can’t wait to use it in everything :)
If it can be of use to anyone, I used rice syrup in reduced quantity (about 35g) and a dark barley miso, which I’m thinking of mixing with a more mellow miso next time to see how it turns out!
I do think the metric measurements are approximate, as 1/3 cup of gochugaru was 50g for me, and 1/3 of miso yielded about 90g. Thank you for this great recipe though!
Thanks so much for sharing, Laura! We’re so glad you enjoyed it! xo
Eunice Lee says
As a Korean American, I have missed Korean food so much when I had to go gluten- and soy-free for health reasons. I made this recipe today, and when I tasted it, my face lit up in pleasant surprise and while nodding my head, I exclaimed, “This is pretty legit!” I can’t wait to return some Korean dishes back into my meal rotation with this, or even just use it as a dipping sauce with broccoli and cucumber as I did growing up. Thank you so much for sharing this recipe!!
I did make a minor adjustment by adding only half of the maple syrup as I also try to minimize sugar consumption, and it was perfectly sweet enough for me. Thank you again!
Eunice! This means so much! Having eaten a lot of Korean food I agree, this sauce is pretty spot on. So glad you thought so, too! Also, next time would you mind adding a rating to your review? It helps us and other readers a lot! xo!
Eunice Lee says
I thought I did! :(
Using gochugaru (Korean red pepper flakes) is definitely essential to getting a more authentic flavor. :)
Agreed! Thanks for sharing, Eunice!
Aaron says
One of the key things about gochujang is that it’s aged/fermented. There’s no way the flavor of this could come close to real gochujang. It might be tasty, but don’t think that this is what gochujang tastes like.
Hi Aaron, the fermented flavor comes from the miso, which is fermented. Did you try the recipe or are you speculating? It’s quite good and is a quick substitute that comes close to the real thing.
nadia says
This is such a delicious sauce with the perfect balance of spicy, salty, and sweet. This is a staple in our house. It is worth it to take a trip to your local Asian market to get the Korean pepper flakes. Perfect in just a bowl, your bibimbap recipe, and your spicy cauliflower wings!
We’re so glad to hear it, Nadia! Thanks so much for the lovely review! xo
Sarah says
Thank you for this recipe!! It tastes delicious and is super easy to make. This sauce and your Bibimbap recipe are a household favorite :)
Yay! Thanks for sharing, Sarah!
LISA LAMPE says
Thank you for this great recipe!!! It was so easy and delicious😁 and very inexpensive and healthy compared to the grocery store brands. Was delicious right after making it but the next day it was outstanding👍👍👍
Thanks, Lisa! It’s our favorite too :D
Anne-Marie says
This was delicious! I made it as written and served with pressure cooker Korean short ribs and store-bought Kimchi. Brown rice and Napa cabbage salad with sesame …Delicious! thank you for sharing it!
We’re so glad you enjoyed it, Anne-Marie! Thanks so much for the lovely review!
Karen says
Horrible sauce, nothing like the traditional sauce found in Korea or any Korean store/restaurant. Thanks for “inspiring” me to never trust your recipes again.
Hi Karen, we’re so sorry that was your experience! We wonder if something went wrong as so many others have enjoyed this recipe. Did you make any modifications? Did you use Korean chili flakes?
Brenda says
Very easy and super delicious! I used this as my base for soondubu and it was amazing!
Thanks for sharing this recipe!
Thanks so much for the lovely review, Brenda. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Chantel Pae says
Could I use a sweet white miso? As it looks like this is the only kind I have.
We haven’t tried it, but we think it would work. Maybe just reduce the amount of sweetener?
alex says
Can a mortar and pestle be used instead of a food processor!?
Hmm, we aren’t sure how that would work with the amount of liquid?
Katie says
I made this using soy sauce and standard miso paste and honey = all just what I had.
O M G this delicious!!!
nancy says
I’m curious why it only lasts 1 month in the freezer.
It’s a conservative estimate. We find it can develop a freezer burn taste if left in too long.
nancy says
Thanks. That helps.
Sian says
Hello! I’ve made the sauce and it’s delicious but mine is very thin (and I’ve ran out of miso, I had just a third left in the pot!) . I plan to make the cauliflower wings for dinner but I don’t think the sauce will ‘stick’ to them. Any tips on how to rescue / adapt this for the cauliflower recipe?
OK, so you can blend in more garlic and chili flake!
Sheila says
We’ve been on a bimbimbop quest and this sauce is the missing piece! I am shocked at how good it is — and so easy! My BF can’t stop talking about dinner tonight! For sure a keeper!
THANK YOU!!!
We’re so glad you enjoy both enjoy it, Sheila! Thanks so much for the lovely review!
Jen says
The recipe says it makes 8 servings, but how big is a serving? How many tbsp (or preferred unit)?
I want to make this to include in a larger recipe that uses Gochujang, but I’m trying to see if I should double it.
Sorry for the confusion! 1 serving is about heaping 2 Tbsp.
Rehnuma says
What can I use instead of miso? I can’t find it around my area.
Hmm, it’s a pretty central ingredient here. I’d recommend ordering online!
Dave says
Best gochujang recipe ever – thanks! I use Cayenne pepper and some red pepper flakes as Korean chilli in any form is not easy to come by near me. Also, I am using standary Hikari/Carwari shiro or red or whichever miso I have. And brown rice syrup when I don’t have maple, which is usually:). So glad to be able to make this paste with organic, simple ingredients, without all the garbage that a lot of the commercial ones have and tasting even better!
That’s wonderful! Thanks, Dave!
Isabelle Gosselin says
Really, really good! I was afraid of putting so much red pepper flakes in it, but the heat is spot on, tempered by the maple syrup and the garlic. It’s got depth and lots of flavour. The colour is not red, but I used a Shiro “white” miso that is actually brown, and it looks more liquid than yours. But who cares? Thanks Dana for this recipe. It’s a keeper.
Wonderful! Thanks for sharing, Isabelle!
Alina Truong says
Hi! Is there a substitute for the miso? I have a soy allergy so we can’t do the paste :( we also have other allergies – wheat, nuts, dairy, eggs, shellfish and sesame.
Hi Alina, not really. But you can use chickpea miso for a soy-free option!
Alina Truong says
Ohhh! I saw chickpea miso in the ingredients, but didn’t realize it is a soy-free option already! Thank you so much.
xoxo!
mandy says
is there an instance where miso isn’t vegan?
Not that I’m aware of.
Louie b. Free says
‘when in doubt, GOCHUJANG it!’
i was SO EXCITED when i scored 3Kg of GOCHUJANG, checked it as vegan, but, was disappointed to find that it is made w/ powders, not fermented …i felt demented ..im thrilled to have YOUR recipe so i can still GOCHUJANG it and be FERmented…not DEmented!!!!
Jungyeon Han says
Wow! I didn’t know you have a recipe for gochujang. I made gochujang in traditional way which is kinda tedious job to do and usually it requires sprouted barley malt powder or syrup, sticky rice, fermented soybean with wheat powder, which is gochujang is not gluten free. So I was looking for a quick, healthy and cheat version for people who allergic to soy and gluten. I actually found a similar recipe from a korean blogger who lives in Japan and she used miso to make gochujang. And I thought it was such a brilliant idea! Since miso has also rice and already fermented and similar but mild taste of korean fermented soybean powder! I will try your recipe and see how it turns out. But just a suggestion, if you can find gochugaru for gochujang, it might be easier to mix too since it’s ground finer. Most Korean markets in North America and other coin have them:-)
Thanks for the insights!!
Reena says
I was looking for gochujang at The local
Asian store and could only find a paste loaded with corn syrup and msg. I decided to do some googling and came across your recipe.
It’s excellent and much healthier than the stuff I found at the store. I’m planning to make some udon stir fry with the paste. Yum!
Thanks!
So glad to hear it, Reena! Thanks for sharing!
Susan says
I ordered Korean chili flakes “gochugaru” and then wondered ok what now….I’m so glad you’ve developed this guide for me!!! I love all things Korean flavored and as a vegan I wanted to create some of my own. I processed my flakes first and then followed your recipe. Great work!
Kamsahamnida !
Whoop! Enjoy! xo
neetu says
The brand you mentioned: Miso Master Organic Chick-pea Miso has rice in it, but the recipe is labeled as grain-free?
Thanks for catching that. We will take a look and make modifications as needed.
Pat says
Made this gochujang and it was outstanding! And with the addition of ginger and a touch of sesame oil, it was better than any that I’ve bought and cheaper and healthier! (I also cut back on the garlic.). This will definitely be a staple in my frig! I’ve been using your site for a few months now and I haven’t hit a bad recipe yet. Thanks for all your work!!!
Thanks so much for the lovely review, Pat! xo
B says
SO amazing! This sauce is a keeper. I can always count on you for delicious tastes that make my mouth and inner self shine! Happy Me! Thank you!
Lovely! Thanks, B!
Julia F says
This looks amazing! I can’t wait to try it
Régine says
Thanks! This looks great, and I have bought gochugaru to make it. Would regular white miso work here?
Yes!
saira says
Would this ferment if I left it in the sun for a few hours a day the way it’s done with traditional gochujang?
Hi Saira, we haven’t tried that and can’t say for sure. If you give it a try, we would love to hear how it goes!
kate skwire says
This sauce is unbelievable. So delicious!! I wanna put it on everything!! Thank you :)
Erin says
I just discovered this amazing sauce when I purchased a salad kit from the store. What would be best to thin the sauce for a salad dressing. Excited to try this!
We haven’t tried that, but think lime juice, maple syrup, and water might be a nice combo!
Mm says
Oh dear, I used the tamari & forgot to cut the amount. Any suggestions to reduce saltiness?
Thank you.
Sorry to hear that happened! You could try doubling all of the other ingredients and then taste testing and adding more tamari, if needed. Hope that helps!
Cait says
@Tida: Gochujang is vegan. There are many gochujang-based recipes that contain additional ingredients, as @Xissy mentioned, but if you purchase gochujang from any store, it will only contain plant-based ingredients.
Fara Akhay says
Was craving a Korean buddha bowl and this was the answer to my cravings! I had a hard time finding a clean gochujang, so thank you for sharing! Aloha
Yay!
Lindsey says
I just made the sauce and was wondering if I should have made any modifications since some of my ingredients were just a little different. I used Braggs liquid aminos and regular miso paste.. wondering if that made it a little too pungent in flavor it was very salty. Or is this how it’s supposed to taste? Also added some fresh ginger and lime juice to help liven up the flavors a bit which deffinatly helped! Thanks!!
Hi Lindsey, Bragg’s has a similar potency to tamari and is stronger than coconut aminos, so next time we would say reduce it.
Leni Fleming says
Wow – a great find and new to me; I’d never heard of Gochujang. Fast and easy to make, with great depth of flavor and a lot of heat. I followed the recipe exactly as written (added a little water as suggested). It’s a marvel. I do love recipes that taste like I put in a lot more time on them than I actually had to :-)
Kat says
Hi Dana!
How spicy do you think this sauce is for a spicy-foods wimp? Do you think I could sub samba oelek for the Korean chili flakes?
Hi Kat! It’s more of a subtle spice because it’s balanced with other flavors, but if you give that a try, let us know how it goes!
Katharina says
hey, you’re saying in the notes something about the “Korean Red Chili Powder” but its not in the ingredients list nor in the recipe instructions? so how much should be used? thx in advance, Katharina
It’s the same as Korean Chili Flakes (ingredient 3)- hope that helps!
Zsanae says
Hi there, I am super excited to try this.. Can I use Tahini in place of miso paste?
I am not sure that would produce the same results as the taste would be different, but if you experiment with it, report back on how it goes! Good luck!
Jackson says
Can you use soy sauce instead of coconut aminos? I don’t have tamari or coconut aminos.
Yes, that should work!
Saira says
Would rice miso work in this?
Yes that should work!
saira says
Hi, can I just ask wha the reason is for you useing soy alternatives?
Would this work with normal miso paste and soy sauce? I’ve found it difficult to find chickpea miso and coconut aminos
Regular soy sauce and miso paste are fine, but we recommend using less of the soy sauce as it is more potent than coconut aminos. We prefer the flavor of these soy alternatives and find that it makes the recipe more accommodating to those with sensitivities.
Tracie says
I used to love the Korean Ribs at the Sushi Bar but now that I am a plant based eater those are no more and then…. You came to the rescue again! I just made the sauce and the cauliflower wings are in the oven!! The sauce is sooo yummy. The smell of the Korean Chilis alone had my taste buds dancing. Thank you again. Can’t wait incorporate this sauce into other dishes. Eggplant paninis perhaps.
We’re glad you enjoyed it, Tracie! :D
Yvonne Moss says
Just made it. It’s yummy. Going to make the cauliflower recipe you posted and maybe try it on the pizza I was going to make too!
Aly says
Omg, thank you for this recipe! Please make a vegan bibimbap recipe to go with it xx
https://minimalistbaker.com/easy-bibimbap-with-gochujang-sauce/ :) omit egg for vegan option
Liza says
I would give this recipe 6 stars if I could. I used this recipe to make the cauliflower wings and holy moly were they delicious. Modifications that I made: I used soy miso, just less than 1/4 cup of maple syrup, and just over 1/8 cup of soy sauce in place of the coconut aminos. I shared this recipe with all my girlfriends because what kind of friend would I be if I didn’t??
Glad you loved the sauce, Liza! Thank you for sharing your subs.
Christine Stoeber says
Thank you for turning me on to the sauce! I liked the taste a lot, but somehow I messed up this recipe. My cauliflowers were drowning in a pool of liquid when I pulled them out, so they werent crisp like shown in your post. Not sure what i did wrong – maybe I’ll try putting the sauce on last and not putting it back in the oven next time?
Mims says
IF you overcrowd your roasting tray and the florets all touching each other, the cauliflower steams more than roasts. They need to have alot space around them to allow the moisture to evaporate. That might have been your problem. (A mistake I have made, so speaking from experience!)
Stay-At-Home-Chef says
You have no idea how excited I was when I saw this recipe pop-up in my inbox! My hubby’s a HUGE fan of Korean food but I have a soy allergy and our daughter’s gluten-free so trying to find an option for us has been impossible. Until now! Seriously cannot wait to try this recipe. Thank you!
mims says
Just a practical tip. I HATE cleaning out my blender…so for many blended sauces I use a wide mouth mason jar and an immersion blender. I tare the jar on a kitchen scale and weigh/pour measured ingredients directly into the jar then blend away. Then I can easily put a lid on it and store in fridge. I do this with so many things: crepe and pancake batters, salad dressings, marinades, etc.
Call me lazy. or innovative (I prefer that!)
My only qualm with this is That I had korean red chili powder that my DH brought back from korea while on business but it had no english on the packaging and hope it it does not include MSG.
Susan Shores says
what kind of small blender did you use?
We use this blender, and this food processor!
Lindy says
Hello! i would love to make this, but I can’t have any sweeteners besides stevia and small amounts of 100% fruit juice. What would you recommend i sub the maple syrup for? More water and a little stevia? Thank you!
Hmm we haven’t tried and can’t say for sure, but if you give it a try, let us know how it goes!
Doug says
I was thinking the same thing. Many “original” recipes call for rice syrup and barely malt syrup and I think that a little molasses and some stevia might work as a good substitute and just add water as needed for the consistency you prefer. There’s also brown rice syrup that you can find in many health food stores and it’s got a lower glycemic index if you’re into that kind of thing.
Cassie Thuvan Tran says
I LOVE LOVE LOVE Gochujang! It is my favorite Korean sauce by far. Goes well with everything! I just love how ridiculously easy and vibrant this recipe is!
Laura says
Thank you Dana. I love your recipes and find your website one of the easiest to use.
You have a gentle, open style that makes Your recipes so useable. And you respect the no salt or oil crowd.
Laura
Thanks Laura! xo
brook says
I also appreciate that you include recipes that are soy free and gluten free. Just recently started experimenting with vegan foods, but so many are centered around wheat (saitan) and soy. Thank you for researching and providing alternatives!
Catalina Hoyos Loarer says
hi!
How long will it last this recipe in the fridge?
On the conservative side, at least 2 weeks. But honestly, probably closer to 1 month.
Morgan says
This is SO good! Just made this and it’s going on our tofu bowls tonight! Thank you!
Yay! Thanks for sharing, Morgan!
Tobi Malone says
I’m going to try this because I love this sauce but had no idea what was in it.
Betty says
If using soy bean miso, I am assuming white miso is to be used?
Yeah! That should work.
R. B. says
I am so excited to find a healthy recipe. I searched the Net for a brand without tons of chemical additives, and the only one i found isn’t sold in Canada. Thanks, Dana! I have never tried chickpea miso, which is why I asked. I’ll let you know how it goes.
Lovely – thanks for sharing!
Lisa says
Hi!!
Not sure if you are vegan or just engage in vegan recipes. Would you ever share or blog the places you have been?
Planning on a korea trip, but both me and my partner are vegan and are wondering how hard it is to eat?
Jodel Nomura says
There are vegan restaurants in itaewon. You can also find vegan restaurants in Korea videos on youtube. Also follow Megan Bowen, she is an expat living in Korea and is a vegan.
Check out our Asia Dining Guide! https://minimalistbaker.com/dining-guide-shanghai-seoul-japan/
Bunny says
Korea is fairly easy to navigate as a vegan if you stay in the big cities and you can stock up at a vegan store like the one in Seoul and take stuff with you where ever you go! Good luck!
Mason says
I cannot wait to make this gochujang! Up next, recipes for ssamjang and ssam…the most amazing sauce made from gochujang and my favorite meal!
Ooh, thanks for sharing! Never heard of those but am going to research immediately!
Christi Flaherty says
YAY!! I have a giant bag of the Korean Chili Flakes and didn’t know what to do with them. (Bought them to make Kim Chi which ended up literally exploding in my dining room and haven’t had the courage to try again!) All I need to do now is buy Miso.
Thanks!
Christi
What are the odds? Hope you love it!
Amanda Bevill says
I do love your genius!!!!
audrey says
It looks and sounds so delicious!!! Must try! Thanks so much!!! xx
Pamela says
Oh my gosh, thank you! Most commercial gochujang is not gluten-free. This has opened up a world of possibilities.
Right? So stoked to have a soy-free and gluten-free version!
Mansee says
I recently bought a tub of gochujang, but was just thinking I could probably make it myself. So happy to see this pop up in my inbox!
Régine Bohar says
The ingredients in most commercial gochujang pastes are pretty awful.
Agreed, that’s why I wanted to try making my own! Love this easy version – hope you do, too!
Régine Bohar says
I will try it pretty soon, and will leave my comments. Thank you!
pauline says
I haven’t fleshed this idea out (so maybe it’s not a good one!) but I’m thinking about using this as the base for Korean inspired pizza. Maybe load up with red peppers, green onions, mushrooms. Thank you for getting me thinking:-)
Thanks for sharing! Hope you love it.
Happybear71 says
They do this with marinated chicken from the sauce, red onion, mozzarella, provolone, carrots, red peppers, drizzle sesame oil and after baking add cilantro. Good, spicy Korean chicken pizza!
Dani Grindlinger says
I think it’s an amazing idea!! I’m an Eastern European mutt living in San Francisco enjoying the foods of the world. Discovered Gochujang many years ago when it came with some bulgoki and now I put it in/on soooo many things. Try with Cauliflower crust. ?
Lea says
Hello,
Thank you for this recipe, before I buy all the ingredients, could you please clarify which type of miso should be used for best result?
There are mugi miso, genmai miso, red miso, white miso, sweet miso, or just any miso will do?
Cheers,
Lea
I personally think chickpea miso is great, otherwise white or yellow.
Glenn says
What part about other gojuchang pastes is not vegan
Xissy says
@Glenn Pretty sure Gochujang is vegan (though most recipes it goes into are not), but I think the idea was to create a quicker, easier recipe with similar-tasting results to the traditional method. This one doesn’t even use a stove, blender does it all. :)
Tida says
@Glenn I’ve done my research and seen many gochujang pastes with anchovy paste / fish sauce/ or shrimp paste in it !! plah
Ella says
That sounds yummy to me. I’ll try this one and see how it tastes though despite not having traditional ingredients. I like mine hot, so I hope this is. GF Korean means cooking everything at home.