Low-Sugar Gochujang

Name: Low-Sugar Gochujang
Yield: 317 g
Ingredients: Monk Shu Allulose 44 g; Red Pepper Powder 89 g; Traditional Soy Sauce 53 g; Jeju Traditional Fish Sauce 53 ml; Cheongju Rice Wine 53 g; Roasted Soybean Powder 7 g; Water (Drinking Water) 18 ml

402 kcal

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Ingredients

Main ingredients

Monk Shu Allulose 44 g
Red Pepper Powder 89 g
Traditional Soy Sauce 53 g
Jeju Traditional Fish Sauce 53 ml
Cheongju Rice Wine 53 g
Roasted Soybean Powder 7 g

Seasonings/Sauce

Water (Drinking Water) 18 ml

Nutrition summary

Carbohydrates 91.7 g 70%

Protein 19.89 g 15%

Fat 8.82 g 15%

Serving size 317g

Cooking steps

1

In a bowl, mix red pepper powder, minced garlic, and kelp broth.
2

Add erythritol, low-sodium soy sauce, and vinegar, then stir well.
3

When the ingredients are smoothly combined, simmer over medium-low heat for 5 minutes, stirring continuously.
4

Once the desired thickness is reached, turn off the heat and let it cool completely.
5

Store in a sterilized container.

Low-Sugar Gochujang

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