- 1 cup of organic white miso
- 1/2 cup Korean chili powder (or mix equal parts of cayenne and sweet paprika)
- 1 1/4 cup of #keto brown sugar
- 4 tablespoons tamari or soy
- 3/4 cup of water
- 1 tablespoon of salt
- 1 teaspoon of sake
- 1 teaspoon of rice vinegar
- Add the water and #keto brown sugar substitute to saucepan over medium low heat. Stir the mix until the sugar is completely dissolved.
- Add the miso and continue stirring until the mix is smooth and slightly thickened.
- Add the Korean chili powder and continue to stir until the sauce has thickened. Use bubbling as your clue. You want to see a few bubbles burst on the surface.
- Turn off the heat and allow the mix to slowly cool while remaining on the burner. Let it cool to approximately 100 degrees Fahrenheit or use “near room temperature” as a gauge.
- Add the rice vinegar, salt, and sake and stir to combine. Do not skip this step as it’s critical to stopping the fermentation process.
- Remove the gochujang from the heat and allow it to cool completely to room temperature, then place it in sealable containers.
- Refrigerate the gochujang. The paste will keep for months, so use it as you need in recipes or as a spread.
That’s it. You now have your own homemade gochujang that you can use for months.