Simplified Gochujang Sauce In A Minute

 Homemade simplified gochujang.

Homemade simplified gochujang.

I was making my Korean inspired dukbokki when I ran out of gochujang; a fermented, sweet, spicy, salty, and pasty Korean red chili sauce.   I wasn't about to let that ruin my dinner.   Throw me that curve ball and let's get that conundrum out of the way.  Comparing the  the back of the ingredients with a bit of research on the internet this simplified version turned out to be a quick fix to my evenings problem.

 This is a minute made sauce opposed to traditional  gochujang  which goes through a long fermentation process.

This is a minute made sauce opposed to traditional gochujang which goes through a long fermentation process.

Homemade gochujang goes through a naturally fermented process over years in an earthenware.  Nowadays most people just buy the pasty sauce in a plastic tub.  Check the ingredients because they vary with each company that produces them.  Most contain MSG and have other preservatives in them but I do see some artisanale gochujang on the market.   If you really want to make traditional gochujang, here's a vid from an adorable Korean lady who shows us the real deal.  Mind you, patience is required for the good stuff at the end, minimum three months!

 

Gochujang Sauce

INGREDIENTS//Yields 2/3 cup (160 ml jar)

• 100 grams white miso paste
• 1/4 cup Korean red pepper powder
• 2 tablespoons mirin
• 1/4 cup honey
• 2 cloves garlic

INSTRUCTIONS

Combine all the ingredients in a small blender or a food processor and whizz it all up.

You should have a paste-like texture. 

Transfer to a jar for storage and seal it with a lid.

 

NOTE

I kept my small batch in the fridge for up to 2 weeks and it was fine.   You can use this sauce to marinate tofu, meats, and fish.  You can use it as a base for noodle soup, seafood and vegetable soups and stews.