A spin on Gochujang

This is a spin on gochujang sauce, traditionally made with gochugaru (Korean red chilli peppers), yeotgireum (barley malt), chapssal (sweet rice) or other grains, meju garu (fermented soy bean powder) and salt.

I was inspired to make my own after looking at the ingredients in the option available to purchase locally: wheat flour, corn starch syrup, powdered red pepper, salt, garlic, onion, fermented ethyl alcohol & hydrolyzed vegetable protein (wheat) - which didn't exactly spin my nutritional wheels!

• 1/3rd C miso paste

• 1/4 C maple syrup

• 1/4 -1/2 teaspoon of chilli powder

• 1 T tamari

• 4 cloves garlic

• 2 T water

Combine in a blender until creamy.

• Add half the mixture to 2/3rd C peanut butter & 2 T lemon juice & 1 T sesame oil for a yummy peanut stir fry sauce.

• Combine 1 tablespoon to 1/2 C mayonnaise for an easy salad dressing.

• Great as a marinade with tofu, beef or chicken.