Cooked - Gluten-free Gochujang Substitute (korean Chili Paste)

Tip: click step to get into cook mode

1 cup filtered water

½ cup gochugaru (Korean pepper powder)

⅓ cup doenjang paste (fermented Korean soybean paste, look for a gluten free version)

¼ cup maple syrup (or date syrup)

2 tbsp rice wine ((sake also works))

2 tsp garlic powder

1 tbsp rice flour (for thickening)

Whisk all ingredients together in a mixing bowl until smooth. Add additional water or rice flour as needed to achieve desired texture. It should be in between a sauce and paste.

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