Gochujang

• 1/4 cup gochugaru (Korean chili pepper flakes)
• 1/3 cup water
• 2 tablespoons honey - try with smoked honey
• 3 tablespoons red miso paste
• 1 1/2 tablespoon sake
• 1/2 teaspoon rice vinegar
• 1/4 teaspoon salt

Directions

1. Add gochugaru, water, honey, and miso paste to a pot and stir over medium heat until the mixture bubbles. 
2. Turn off the heat and leave for 15 minutes. 
3. Stir in sake, vinegar and salt, and transfer the mixture to a bowl. Let cool to room temperature. 
4. Refrigerate for up to a month

*original recipe

• Gochugaru Flavour Variations:

  • Make it more spicy: Add 1-2 additional tablespoons of gochugaru (you might need to add an extra tablespoon or two of water as well).
  • Make it less spicy: Use 2 tablespoons gochugaru and 1/4 cup water instead of what the original recipe calls for.
  • Make it more sweet: Add an extra tablespoon of honey.
  • Make it more pungent: Add an extra teaspoon or two of rice vinegar.