Gochujang (Korean Chili Paste)

Gochujang is a Korean red pepper paste made from fermented soybean, chili powder, glutinous rice, malt powder, and salt. It's been a staple in Korean cooking for centuries and comes in different levels of heat, from mild to extremely hot. It's used as a flavour enhancer in soups, stews, and salads, and for pickling and marinating meats, seafood, tofu, and vegetables. The flavour profile is quite impressive: gochujang has a strong spicy, smoky, umami, sweet, and nutty flavour that's pungent and hard to compare to anything else. Because of its thick and sticky texture - like a paste - gochujang has to be cooked in liquid or mixed with other ingredients to be consumed (it cannot be used as a finishing sauce or dipping sauce).

¼ cup Gochugaru (Korean chili pepper flakes)
⅓ cup water
2 Tbsp. pure honey
3 Tbsp. red miso paste
1½ Tbsp. sake
½tsp. rice vinegar
¼ tsp. sea salt

Add gochugaru, water, honey, and miso paste to a pot and stir over medium heat until the mixture bubbles.

Turn off the heat and leave for 15 minutes.

Stir in sake, vinegar and salt, and transfer the mixture to a bowl. Let cool to room temperature.

Refrigerate for up to 1 month.