Shortcut Gochujang, Korean Chili Paste

Whip up a quick batch of this shortcut Korean gochujang paste and you’ll have a blast of spicy umami flavour to liven up all kinds of dishes. It only takes a handful of ingredients and 5 minutes to make a jar of this versatile and flavourful chili paste – a delicious stand-in for the slow-fermented traditional kind. (gluten free)

Prep time: PT5M

Total time: PT5M

Keywords

chili, chili powder, chili sauce, condiment, cream sauce, hot peppers, hot sauce, Korea, Korean food, pepper, shortcut

Ingredients

3 tablespoons fine gochugaru, Korean powdered hot red chili pepper ((Goun Gochukaru 고운 고추가루))
1 tablespoon sweet paprika (or 1 additional tablespoon gochugaru)
¼ cup (4 tablespoons) gluten-free white miso paste
3 tablespoons honey
1 tablespoon rice wine vinegar
1 clove garlic, finely grated on a microplane or other grater
¼ cup (60ml) water, plus more if desired

Cuisine

Korean

Steps

Measure all the ingredients into a large bowl and stir together with a whisk to make a smooth paste.
If you prefer a thinner paste, add a bit more water until it’s thinned to your liking. Scrape into a small glass jar with a lid.
Store in the refrigerator for up to 2 months and in the freezer for up to a year.
Makes ¾ cup (180ml).

Shortcut Gochujang, Korean Chili Paste

Keywords

Ingredients

Categories

Cuisine

Steps

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