📍 Where this dish comes from: Sunchang · Sunchang Traditional Gochujang Village
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Traditional gochujang is fermented with glutinous rice and sweetened with rice syrup, so it is high in carbs. This quick paste uses gochugaru and doenjang for the same deep, savory heat, with allulose for sweetness. It is not fermented gochujang, but it is used in this book wherever gochujang is called for.
Servings: 1 about 2/3 cup
Ingredients
- 1/4 cup gochugaru (Korean red pepper flakes) finely ground
- 2 tablespoons doenjang (Korean soybean paste)
- 1/4 cup allulose
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons water plus more as needed
- 1 small clove garlic finely grated
Instructions
- Grind the gochugaru to a fine powder in a spice grinder.
- Whisk all the ingredients together in a small saucepan and warm over low heat for 2 to 3 minutes, stirring, until thick and glossy.
- Cool, then store in a clean jar in the fridge for up to 3 weeks. Thin with a little water if it thickens.
Notes
Tip: Per tablespoon this paste has about 1.5 grams of net carbs, compared with about 8 to 9 grams for most store-bought gochujang. For a deeper, more fermented taste, stir in 1 teaspoon of store-bought gochujang per batch.
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This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 10: Sauces & Kimchi (Sunchang Traditional Gochujang Village). See all Korean recipes