Gochujang, a fermented Korean paste, is often found in Asian food stores. If unavailable, it can be substituted with a mixture of white miso paste, sugar, and hot sauce for a similar flavor. White miso is sweet and mild but saltier than gochujang. The makeshift gochujang is best stirred by hand and will improve in flavor over time, although it will eventually spoil. It is important to note that gochujang is an ingredient, often used in Korean dishes like sundubu jjigae, rather than a standalone sauce.
Gochujang is traditionally made by fermenting a mixture of glutinous rice, soybean powder, gochugaru, and salt, which provides a unique umami flavor and heat.
To replicate gochujang at home, mix white miso paste with sugar and a hot sauce like sriracha, balancing sweetness and spiciness.
Homemade gochujang will improve in flavor over time, but it's essential to consume it before it spoils.
Gochujang is primarily an ingredient, not a standalone sauce, and is pivotal in various Korean dishes, enhancing their flavor profile.
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