If you’re cooking Korean food, gochujang paste is an ingredient that will come up. Unfortunately, it has a significant amount of sugar. I worked out my own sugar-free recipe of gojuchang so that so could I can have all the flavour without the carbs.
Keto Gochujang Paste Recipe
- ¼ cup red miso paste
- ¼ cup Korean red pepper flakes (gochugaru) (*If unavailable, sub with 2 tablespoons and 1 teaspoon crushed red pepper flakes, around 15g.)
- 1½-3 tablespoons Lakanto granulated monk fruit sweetener (to taste)
- 2 teaspoons unsweetened rice vinegar
- 1 teaspoon fine sea salt
- ⅓ cup water
In a small saucepan on low heat, whisk together all ingredients, except the miso. Continue cooking, whisking occasionally, until everything is combined and the mixture thickens, around 3-4 minutes.
Remove from heat and whisk in the miso. Allow to cool then store in a glass jar or container in the fridge for up to one month.
Did you make this gochujang paste recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)