Gochujang Korean Hot Pepper Paste-Gluten Free

 Gluten Free Gochujang Korean Hot Pepper Paste

"If you can not get Gochujang (Kochujang) in your area you can make a substitute chile paste that, while it will not taste the same, can be used with acceptable results."

Recipe By     :Ellen M. Ennis Davis
Source:"Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6    
Cuisine:"Seasoning Mixes"
Categories    : Gluten Free, Asian, Korean


  1        tablespoon  miso -- gluten free (can be omitted if unavailable - but will change the taste)
  3        tablespoons  hot chili powder -- finely ground
  1        teaspoon  honey
  3        cloves  garlic -- pressed
  1        teaspoon  soy sauce
  1        teaspoon  rice wine vinegar
  1        teaspoon  toasted Sesame Oil
            water as needed

In a small bowl, miso, chili powder, garlic, honey, soy sauce, and vinegar, mix into a thick paste. Add water if needed

Allow to sit at room temperature 1 to 24 hours.

Add sesame oil, mix well and let sit
another 30 minutes. Add water if it needs thinning. it should be the texture of tomato paste

Refrigerate until use. Keep up to 1 month.

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Per Serving : 31 Calories; 2g Fat (39.6% calories
from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
200mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fat; 0 Other Carbohydrates.