Korean Gochujang Sauce + Homemade Paste Recipe

For homemade Gochujang Paste

• ¼ Cup doenjang Substitute: a dark miso
• 5-6 Tablespoons gochugaru powder Start by adding 3 Tablespoons, taste and see if you want to add more. Each gochugaru crop has a different level of spice and you don't want it too hot!
• 8 cloves garlic peeled and preferably pounded. If not, smash and mince.
• 1 Tablespoon Korean fish sauce Or to taste, as every doenjang brand has a different level of salt. Substitute with light soy sauce if vegan and coconut aminos or tamari if vegan AND GF.
• 1 Tablespoon Korean Light Soy Sauce Or to taste, as every doenjang brand has a different level of salt. Use coconut aminos or tamari if gluten-free.
• 1 Tablespoon sugar Use bone char free if vegan. Or to taste as the amount of sugar needed really depends on the spiciness of the chili flakes. (Spicier foods need more sugar for balance.)

For Gochujang Sauce

• 3 Tablespoons gochujang chili paste The one made above or shopbought.
• 4 cloves garlic peel and mince. If you're lazy, you can skip this ingredient.
• 1 inch ginger peeled and grated. If you're lazy, you can skip this ingredient- the sauce will still be tasty.
• 1 Tablespoon fish sauce Substitute: light soy
• 1 Tablespoon white rice vinegar
• 1 Tablespoon sugar
• ½ Tablespoon sesame oil
• Optional garnish: 1 sprig green onions, sliced thinly and 1 teaspoon lightly toasted white sesame seeds