I am a gochujang addict. We have a number of people in our lives who are gluten intolerant. Gochujang contains wheat. I have a problem. So we took our gluten free sourdough starter and added Korean red chile, brown sugar, salt and water. We mixed everything together and packed it into a glass jar. The initial flavor is delicious. We are looking forward to what some time and lactic fermentation will do to the mix.
Gluten Free Gochujang
200 grams gluten free sourdough starter
200 grams Korean red chile flakes
200 grams water
100 grams light brown sugar
35 grams salt
This is what we blended together. We don't have the finished results. As is, unfermented, it is a tasty condiment.
February 17, 2005