Gochujang
This spicy, sweet, and savory red chili paste is used in Korean cooking.
Ingredients
- 160 ml (⅔ cup) water
- 30 g (2 Tablespoons) rice wine [or Soju or Sake]
- (1 ½ teaspoons) rice vinegar
- 125 g (½ cup) miso [or doenjang]
- (2 ) garlic cloves, peeled
- 30 ml (2 Tablespoons) 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
- 320 ml (1 ⅓ cups) water
- 60 g (¼ cup) rice wine [or Soju or Sake]
- (1 Tablespoon) rice vinegar
- 250 g (1 cup) miso [or doenjang]
- (4 ) garlic cloves, peeled
- 60 ml (¼ cup) 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
- 320 ml (1 ⅓ cups) water
- 60 g (¼ cup) rice wine [or Soju or Sake]
- (1 Tablespoon) rice vinegar
- 250 g (1 cup) miso [or doenjang]
- (4 ) garlic cloves, peeled
- 60 ml (¼ cup) 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.