Gochujang
This spicy, sweet, and savory red chili paste is used in Korean cooking.
Ingredients
- ⅔ cup (160 ml) water
- 2 Tablespoons (30 g) rice wine [or Soju or Sake]
- 1 ½ teaspoons rice vinegar
- ½ cup (125 g) miso [or doenjang]
- 2 garlic cloves, peeled
- 2 Tablespoons (30 ml) honey
- ½ cup finely ground Gochugaru
- ½ teaspoon kosher salt, optional
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Store in an airtight container in the refrigerator.
Chef's Notes
- We recommend letting the gochujang sit in the refrigerator 1–2 days before using as it will balance in flavor and texture with time.
- Gochujang is a great way to added serious flavor without adding a lot of extra salt, sugar, or fat. It also contains miso, a fermented food that supports gut health and overall health.
Ingredients
- 1 ⅓ cups (320 ml) water
- ¼ cup (60 g) rice wine [or Soju or Sake]
- 1 Tablespoon rice vinegar
- 1 cup (250 g) miso [or doenjang]
- 4 garlic cloves, peeled
- ¼ cup (60 ml) honey
- 1 cup finely ground Gochugaru
- 1 teaspoon kosher salt, optional
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Store in an airtight container in the refrigerator.
Chef's Notes
- We recommend letting the gochujang sit in the refrigerator 1–2 days before using as it will balance in flavor and texture with time.
- Gochujang is a great way to added serious flavor without adding a lot of extra salt, sugar, or fat. It also contains miso, a fermented food that supports gut health and overall health.
Ingredients
- 1 ⅓ cups (320 ml) water
- ¼ cup (60 g) rice wine [or Soju or Sake]
- 1 Tablespoon rice vinegar
- 1 cup (250 g) miso [or doenjang]
- 4 garlic cloves, peeled
- ¼ cup (60 ml) honey
- 1 cup finely ground Gochugaru
- 1 teaspoon kosher salt, optional
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Store in an airtight container in the refrigerator.
Chef's Notes
- We recommend letting the gochujang sit in the refrigerator 1–2 days before using as it will balance in flavor and texture with time.
- Gochujang is a great way to added serious flavor without adding a lot of extra salt, sugar, or fat. It also contains miso, a fermented food that supports gut health and overall health.