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.
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