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I had fun exploring the flavors of various Asian cuisines. I ate some Chinese food for a while, and then switched to Indian, and I spoke a little Japanese. Lately, my family has been enjoying trying Korean food. I already have a Korean recipe on the site: Bulgogi (Korean beef) and I’ve been promising to share some of our new favorites. So here you go!
What is Gochujang?
Gochujang is a condiment. It is a red pasta made with ground chili peppers from Korea and has ALL flavors. It’s tasty, a little sweet and has a good feeling of warmth (but not too much).
Gochujang pasta has many uses in Korean cuisine. To my knowledge, it is added to soups and stews, covered on top of rice bowls, used as a fried meat and fried.
I like to make a sauce out of it. Sometimes I add honey, sesame oil and coconut amines and turn it into a wing sauce. Or I’ll mix it with mayonnaise to make a dip sauce or a burger. Recipes coming soon
Note that gochujang paste is as thick as tomato paste and gochujang sauce is thinner than tomato paste. So, if you find a Korean recipe, look at what ingredient is being ordered. It is very easy to make pasta and also easy to make make the pasta in a sauce, so once the pasta is done, you’ll be ready for either scenario.
Step 1: Look for Gochugaru pepper flakes
The first and most important ingredient for making gochujang pasta is gochugaru dried peppers. It is a texture product similar to that of chilli powder commonly used in the US, but here ends the comparison.
Gochugaru pepper flakes are a brighter shade of red because they are not roasted. And don’t be tempted to supply cayenne pepper! Gochugaru is made with different peppers that are not as spicy.
If you have an Asian grocery store nearby, you can probably find it there. If not, you can look at Amazon. That is what I use.
Step 2: Make the Gochujang pasta
First, an exemption from liability: I know that’s not how traditional gochujang pasta is made. This takes months! I am also aware that these are not the exact ingredients used to make a faster version of gochujang pasta. I was looking for a product with a similar taste, but ingredients that I am comfortable feeding my family and that I normally have on hand.
My gochujang pasta recipe is gluten free and has the sweet, salty and slightly spicy flavors of any gochujang pasta in the store.
So to make my gochujang pasta, I mix white miso, gochugaru flakes, honey or maple syrup, coconut amines, rice vinegar and garlic and onion powder. The whole process takes about 2 minutes to start. I highly recommend trying this recipe, especially if you want to try some Korean recipes soon.
Homemade Gochujang pasta recipe
An easy and quick recipe for a sweet, savory and slightly spicy pasta, essential for Korean cuisine.
Place all the ingredients in a mini food processor.
Press until combined.
Taste and adjust the sweetness as needed by adding more honey / maple syrup.
Store in an airtight container in the refrigerator for up to two weeks.
To use, use smoothies or mix them with mayo to get a spicy Korean mayo or add extra coconut amines, sesame oil and honey to make a sauce.
Do you like Korean food? What is your favorite?