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Shortcut gochujang


-1/4 cup gochugaru/ chili powder

-1/3 cup water

-2 tbsp honey

-3 tbsp red/white miso paste

-1 1/2 tbsp sake/soju/sherry

-1/2 tsp rice vinegar

-1/4 tsp salt

-1 clove garlic, minced


  1. In a saucepan, add the honey into the water over medium heat. Once sugar dissolves, turn to low heat and add miso paste and garlic. Stir to combine.

  2. Add the gochugaru, sake, rice vinegar, and salt, stir and cook for 3-4 minutes until a paste forms.

  3. Transfer to a jar or resealable container, cover and stash it in the refrigerator for up to several weeks. You can eat it right away but best to let it ferment some.

Halal note: you can use white vinegar and avoid the sake if need be.

Vegan note: substitute honey for agave or corn syrup

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