Gochuang - A Popular Korean Sauce
What is Gochuang?
It’s spicy, savory, and slightly sweet with so much complexity. Traditionally, the sauce is made and fermented to develop the flavors, but there are also ways to make it more simply (and quickly).
How to use Gochuang?
So many options! First of all, it acts as a chili paste in marinades and sauces. Anywhere a recipe calls for chili garlic sauce, you could experiment substituting gochuang for a more complex flavor.
This is an inspired version of the sauce.
1/3 cup chickpea miso paste (or use soy miso - just make sure it's vegan friendly and gluten-free if needed)
1/4 cup maple syrup (plus more to taste)
1/3 cup Korean chili flakes, plus more to taste (or cayenne or red pepper flakes)
1/4 cup coconut aminos (plus more to taste (or sub tamari, but reduce amount as it’s saltier)
4 cloves garlic (minced)
~1/4 cup water (to thin)
How to Make It
In a small blender or food processor: add chickpea miso, maple syrup, chili flakes, coconut aminos, and garlic. Blend together until smooth, adding water to thin into a paste.
Taste and adjust flavor as needed. Add more pepper flake for spice, coconut aminos for depth of flavor, maple syrup for sweetness, garlic for “zing,” or salt for saltiness.
Store in the refrigerator up to 2 weeks or in the freezer up to 1 month. Perfect for use on dishes like tempeh, cauliflower wings, sauces, marinades, etc.
Recipe courtesy of: minimalistbaker.com