Simple and versatile Korean Gochujang sauce to fall in love with. With fine chili flakes and miso, it is perfect for enhancing many delicious dishes with rice, noodles, tofu or vegetables. Quick to make, vegan, oil-free and gluten-free.
FOR THE SAUCE. Place maple syrup, garlic cloves, miso, Korean chili flakes, tamari, and water in a high-powered blender and blend on high speed for about 60 seconds to make a fine sauce.
60 g Miso, 2 Piece Garlic cloves, 30 g Korean chili flakes, 50 ml Tamari, Warm water for dilution, 50 ml maple syrup
Use immediately or store in an airtight container in the refrigerator for up to 5 days.