Low-Sugar Gochujang (Korean Red Chili Paste)

Name: Low-Sugar Gochujang (Korean Red Chili Paste)
Yield: 276 g
Ingredients: Korean chili powder (gochugaru) 90 g; Traditional soy sauce 54 g; Jeju traditional fish sauce 54 ml; Cheongju (Korean rice wine) 54 g; Water (bottled water) 18 ml; Roasted soybean powder 6 g

401 kcal

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Ingredients

Main ingredients

Korean chili powder (gochugaru) 90 g
Traditional soy sauce 54 g
Jeju traditional fish sauce 54 ml
Cheongju (Korean rice wine) 54 g
Water (bottled water) 18 ml
Roasted soybean powder 6 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 61.72 g 61%

Protein 19.76 g 20%

Fat 8.72 g 19%

Serving size 276g

Cooking steps

1

Finely mince garlic and onion.
2

In a large pot, add erythritol and water, and melt over medium heat.
3

Add chili powder, minced garlic, and minced onion, and mix well.
4

Add soy sauce and doenjang (fermented soybean paste), then bring to a boil while stirring.
5

Reduce to low heat and simmer for 15 minutes.
6

Cool the finished gochujang and transfer to a container.

Low-Sugar Gochujang (Korean Red Chili Paste)

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