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Gochujang

This spicy, sweet, and savory red chili paste is used in Korean cooking.
Gochujang

Submitted By:

Dietary Interests: Diabetes Friendly , Gluten-Free , Heart Friendly , Keto Friendly , Low Calorie , Paleo , Vegetarian

Allergens: Soy

Yield:

420 ml (28 servings)

Total Time:

5 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

840 ml (56 servings)

Total Time:

5 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

840 ml (56 servings)

Total Time:

5 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 160 ml (⅔ cup) water
  • 30 g (2 Tablespoons) rice wine [or Soju or Sake]
  • (1 ½ teaspoons) rice vinegar
  • 125 g (½ cup) miso [or doenjang]
  • (2 ) garlic cloves, peeled
  • 30 ml (2 Tablespoons) honey
  • (½ cup) finely ground Gochugaru
  • (½ teaspoon) kosher salt, optional

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
  3. Store in an airtight container in the refrigerator.

Chef's Notes

  • We recommend letting the gochujang sit in the refrigerator 1–2 days before using as it will balance in flavor and texture with time.Gochujang is a great way to add serious flavor without adding a lot of extra salt, sugar, or fat. It also contains miso, a fermented food that supports gut  and overall health.

Ingredients

  • 320 ml (1 ⅓ cups) water
  • 60 g (¼ cup) rice wine [or Soju or Sake]
  • (1 Tablespoon) rice vinegar
  • 250 g (1 cup) miso [or doenjang]
  • (4 ) garlic cloves, peeled
  • 60 ml (¼ cup) honey
  • (1 cup) finely ground Gochugaru
  • (1 teaspoon) kosher salt, optional

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
  3. Store in an airtight container in the refrigerator.

Chef's Notes

  • We recommend letting the gochujang sit in the refrigerator 1–2 days before using as it will balance in flavor and texture with time.Gochujang is a great way to add serious flavor without adding a lot of extra salt, sugar, or fat. It also contains miso, a fermented food that supports gut  and overall health.

Ingredients

  • 320 ml (1 ⅓ cups) water
  • 60 g (¼ cup) rice wine [or Soju or Sake]
  • (1 Tablespoon) rice vinegar
  • 250 g (1 cup) miso [or doenjang]
  • (4 ) garlic cloves, peeled
  • 60 ml (¼ cup) honey
  • (1 cup) finely ground Gochugaru
  • (1 teaspoon) kosher salt, optional

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
  3. Store in an airtight container in the refrigerator.

Chef's Notes

  • We recommend letting the gochujang sit in the refrigerator 1–2 days before using as it will balance in flavor and texture with time.Gochujang is a great way to add serious flavor without adding a lot of extra salt, sugar, or fat. It also contains miso, a fermented food that supports gut  and overall health.