Once out of the oven, cut aubergine slices into smaller, bite-sized chunks. I cut each slice into 6-8 wedges, depending on the size. Mix all ingredients together in a saucepan. Bring to a boil -- large, rolling bubbles will form -- until the ingredients meld together. Whisk all ingredients together in a mixing bowl until smooth. Add additional water or rice flour as needed to achieve the desired texture. It should be in between a sauce and paste. Yes, but not for two years! Be sure to keep gochujang refrigerated once you open, and look out for strange aromas to indicate when it has gone bad. What is Gochujang Used For? The chilli pepper paste makes dishes spicier (depending on the spiciness of the gochujang), but it also adds a sweet, smoky savouriness. The best substitutes for gochujang

Store any leftover sauce in a lidded container - glass is best as the color may stain plastic - in the refrigerator or up to 10 days. Serve chilled. Gochujang vs. Cho-gochujang

Why Some Gochujang Brands Aren’t Gluten-Free

Doenjang is a fermented bean paste, similar to the better-known Japanese miso paste. Though Japanese miso is fungus fermented and doenjang with a bacterial culture. Sweet and savory Haechandle Pepper Paste Hot Gochujang is on the spicier side, and will definitely make your mouth water. It is not gluten-free, has corn syrup, and is very high in sodium. If you know where to look, though, there are usually easy to find alternatives to these ingredients that you can keep at home and recreate the dishes yourself. Chung Jung One Gochujang Korean Chili Sauce is first on the list because it is an easy-to-find gochujang sauce that is both certified gluten-free and vegan-friendly! It is a gochujang sauce —not a paste — meaning it is mixed with other ingredients for a ready-to-eat flavor enhancer for many foods! It has a savory and spicy flavor with a hint of sweetness.

If avoiding soy, make sure that you use a soy free soy sauce. Coconut aminos work great in this recipe! Do you remember my recent post for vegan katsu curry? If you recall, it was inspired by my frustration at eating a very mediocre version of that dish while out. Well, the story behind this recipe is pretty much the same. One evening, we came across a little, independent place in the centre of town that, alongside an omni menu, promised to serve an impressive selection of vegan versions of many Asian classics. Often, gochujang is made with a little bit of wheat to help the sauce/paste firm up, and one of the number one ingredients is usually sugar. When I say sugar, I mean corn syrup, white refined sugar- the not-so-great stuff. The Miso version tastes similar to ssamjang. Miso is a traditional Japanese fermented soybean paste. Though many compare it to Korean doenjang (soybean) paste, the flavor of Miso is milder. It adds a layer of earthiness to the gochujang.Place the tofu in a shallow bowl and pour soy sauce (mixed in with 1 tsp of Gochujang) over it. Set the tofu aside for at least 30 minutes to allow the tofu to absorb the marinade, making sure you turn the pieces to the other side at least once, halfway through. I love to enjoy classic Korean food with easy, healthy swaps, and this recipe is exactly that. Ingredient Notes

Then add minced garlic. It will accentuate the flavor of your paste. Four cloves are enough for 8 ounces of paste.

If you love this recipe...

Mix up the veggies that you use in this dish! I love it with simple steamed broccoli but other veggies like carrots, spinach, or zucchini would also be good. In this recipe, I infuse the oil with Sichuan peppercorns at the start for a much more pronounced ‘mala’ flavour. There are more than 200 varieties of sambal in Indonesia. The intensity ranges from mild to very hot. Some sambal ingredients include shallot, garlic, lemon or lime juice, kaffir lime leaves, garlic, terasi (a pungent shrimp paste), candlenuts and palm sugar. It is totally vegan and uses easy to find substitutes for some of the gluten-containing ingredients normally used in this dish.

Gochujang Alternatives: if you’re out of gochujang, there’s not really a great alternative that’s as balanced spicy & funky as gochujang. But your closest bets that aren’t overpoweringly vinegary or garlic-heavy are red chili paste or a careful combination of gochugaru and oil. Veggies of choice - optional, but adds great flavor! Use whatever you have in your fridge. Broccoli, bell pepper, carrot, cauliflower, cabbage, snap peas, frozen peas, and mushrooms are all great! Traditional gochujang is fermented outside in an earthenware container (jangdok, hangari, or onggi). However, thanks to the commercial production of gochujang (since the early 1970s), most Koreans now buy gochujang at grocery stores or markets. Add your rice noodles into a large bowl and pour the hot water on top, enough to completely cover the noodles. Remove the mushrooms from the pan, throw in the spinach and a splash of water. Cook on a low heat, stirring from time to time, until the spinach wilts and most of the excess water cooks out. Season with salt and pepper.

Gochujang in Korean cuisine

While I was in Asia visiting my family, I decided to turn the homemade, gluten-free gochujang that my dad makes for me into a recipe. This recipe for gluten-free gochujang is not only healthy and gluten-free, as the name would suggest, but also vegan, oil-free, and refined sugar-free. It’s easy to make and only requires mixing ingredients in a bowl. Gochujang is sweet, savory, and little bit spicy. It has an earthy sweet taste with a hint of heat from the red chilies. It adds depth and extra umami flavor to stews and marinades for meat dishes. Some people compare gochujang to sriracha but sriracha has a much stronger garlic tasty that you won’t find in gochujang. Hot Pepper Paste (Corn Syrup, Water, Brown Rice, Red Pepper Powder, Salt, Garlic, Soybean, Fermented Soybean, Onion) Traditionally, silken tofu is used for this dish. But I love making use of the freezer when it comes to my gluten free mapo tofu.