Gochujang (고추장), fermented chili paste, is an essential condiment in Korean cuisine. Traditionally it’s made with a mixture of soybean malt, salt, chili pepper powder and a blend of rice flour,barley flour and malted barley. Gochujang is used in many sauces and soups. Packed with nutrition, fermented gochujang offers the benefits of probiotics, healthy bacteria for our gut to boost our immune system. Chili peppers, the main ingredient in gochujang, can be an aid to maintain a healthy weight since research shows that it decreases build up of fat cells along with using energy to create thermogenesis, heat in our body. It is also a great source of Vitamin E, A,K along with vitamin B6, B2, B3 and iron, magnesium and potassium.
Gochujang is a tasty condiment that I have missed eating since I started eating gluten free. Most commercial gochujang sold in stores also contain msg so I rarely would eat it. I recently found a recipe which offered an alternative method to make gochujang on the Neo-Homesteading Richness Through Food blog called Homemade Authentic Gochujang , Grain & Gluten Free
Here is the recipe with my addition of extra salt to sprinkle on top of the paste after you place it in a mason jar to ferment. PRINT VERSION
1 cup of potato starch
1 cup of organic coconut sugar ( or other unrefined dry sweeteners such as sucanet, date sugar)
3 cups of Korean hot chili pepper powder ( purchase at local Korean market or online)
1 1/2 cups of organic tamari
3 tablespoons of sea salt
2 cups of water
3 tablespoons of sea salt.
Picture of ingredients~
Here are some additional resources for making gochujang and fermenting which I find helpful:
Traditional Gochujang: http://www.maangchi.com/recipe/gochujang
Wild Fermentation: http://www.wildfermentation.com
Cultures For Health: http://www.culturesforhealth.com/free-ebooks-fermented-cultured-foods