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Glutinous rice ( chapssal) or short-grain rice ( mepssal) can replace glutinous rice powder. And some special variations of gochujang use whole wheat kernels, jujubes (red dates), pumpkin, or sweet potato.
Even though autumn is clearly very much in the air, I am still a little nostalgic about summer. It’s perhaps because I feel that there wasn’t enough of it this year and what there was was tainted by the realities of a global pandemic – and so I am not ready to say goodbye to late summer produce just yet. Especially eggplants, which I have been buying a lot of lately. I have at least 2, maybe 3, shareable eggplant recipes in my head if you are a fellow fan. You can find all of these ingredients at a Korean market, and most Asian markets if there’s one near you. If not, most of them can be sourced online as well, and I’ll link each ingredient online in the recipe card below as well! I often think about that when I’m cooking garlic, ginger and spring onions in an Asian context. These three aromatics are widely used together and infuse so much flavour into the oil. What’s more is they do it right at the start of the cooking process!
The chilli pepper paste makes dishes spicier (depending on the spiciness of the gochujang), but it also adds a sweet, smoky savouriness. The best substitutes for gochujang Koreans already made some kind of pepper paste in the 9th century, and the first recipes are recorded in ancient books throughout the country’s history. To make it, you must ferment soybeans, glutinous rice powder, chili peppers, and a few other ingredients until it becomes something more significant than the sum of its parts. There are many variations, but the result is always similar: a sweet and savory, but predominantly spicy red paste that enhances every food it touches. Gochujang red pepper paste is a traditional Korean condiment used to bring a rich spiciness to soups, jjigae stews and rice-based dishes. Gochujang literally means chilli bean paste, with red pepper powder being one of the key ingredients in this paste. If you’re wondering how to cook with gochujang, what gochujang tastes like, and need inspiration for how to use this Korean paste in your dishes, read on. Gluten-Free Flour & Binder: I use a blend of cassava flour, chestnut flour, almond flour, and arrowroot starch to keep it grain-free, but this would work with white flour or any commercial gluten-free flour blend. I also use 4 teaspoons of psyllium husk (a binder to replace gluten) mixed into the flour, and you’d need to adjust the amount of psyllium husk if batching the recipe (see notes).
Meanwhile, cook the rice (I use the absorption method, 1 cup rice : 1¼ cups water and no salt) and chop spring onions. Cut them on the diagonal and separate white and light green parts from the dark green ends, which we will use as garnish. Set aside. Gochujang is typically not gluten-free, as many brands contain gluten in the form of barley and wheat. Gochujang generally consists of chili powder, glutinous rice, fermented soybean powder, barley malt powder, and salt. However, Koko Gochujang does offer a gluten-free Gochujang. The best gluten-free alternatives to Gochujang include Thai Kitchen Roasted Red Chili Paste and Huy Fong Foods Sriracha. While the tofu crisps in the oven, we make our Korean-inspired sauce by combining gochujang (preferably homemade, but store-bought is fine, too) with lime juice, maple syrup, cornstarch, and water. Heat up the oven to 200° C / 390° F and grab an old-fashioned (ideally steel not teflon coated) baking tray. See NOTES for the alternative.
Don’t use these gochujang substitutes
Remove the mushrooms from the pan, throw in the spinach and a splash of water. Cook on a low heat, stirring from time to time, until the spinach wilts and most of the excess water cooks out. Season with salt and pepper. Drizzle this on top of things like avocado toast, burgers, or sandwiches to add a unique umami flavor! The reason good gochujang substitutes are hard to find is that nothing really compares to its sort of “funky flavor.” You can always attempt to use sriracha sauce, Thai chili paste, harissa paste, or cayenne pepper, but none really quite compare to the depth of flavor in gochujang!
Japanese miso paste varies in flavour. It can be fruity (the koji in miso has an almost apricot-like taste) or intensely savoury. And, like doenjang, it is a great gochujang substitute when adjusted somewhat. This paste can be made in a lot of different ways. Unfortunately, a lot of the options out there have quite a bit of gluten in them. The gluten comes from the use of rice in the paste.Heat up a wok on a medium heat. Once it starts to smoke slightly, add a small amount of oil, white and light green spring onion slices to the wok. Stir fry them for a few seconds – until softened and lightly charred. Free from: wheat (optional), gluten (optional), dairy, casein, eggs, soy (optional), peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more Add the gochujang and chinese mushroom in chilli oil and stir to combine.Then fry for about 30 seconds, making sure the oil is stained red. Tip! You can adjust this recipe to the spice level of your choice. For a spicier dish, add up to half a tablespoon more of gochujang and a tablespoon less of maple syrup. To make the noodles less spicy, add only half a tablespoon of gochujang and a little more maple syrup.
Soy sauce: Gochujang is very salty and deeply savoury. Soy sauce adds the salty umami taste, but too much will reduce the vibrant red colour. Light soy sauce is best to preserve the colour, but I also use all-purpose soy sauce. You can omit the soy sauce and add salt (with water) to taste. A collage of the different stages the mushrooms go through while being cooked down Infuse cooking oil with sichuan peppercorns Gochujang is sweet, savory, and little bit spicy. It has an earthy sweet taste with a hint of heat from the red chilies. It adds depth and extra umami flavor to stews and marinades for meat dishes. Some people compare gochujang to sriracha but sriracha has a much stronger garlic tasty that you won’t find in gochujang. Anyone who has celiac or non-celiac gluten sensitivity will know how hard it can be to find gluten free Chinese food recipes, and when it comes to takeaways it can often be just nigh-on impossible. Especially when it comes to vegetarian or vegan options on top of that! Make the sauce: Simmer the sauce ingredients in a small saucepan for 1 minute to bloom the flavors.
I’ve found that adding a pinch of salt at the start speeds up the process by drawing the water out. I also wait until the point where most of the water has evaporated to drop in 1 tbsp oil. This means that after essentially boiling off the water, we then start to saute the mushrooms. That helps us get that umami flavour. Oil Using a flat spatula or knife, cut through the dough to create veins/streaks of caramel in the dough. Be careful not to overmix. You want wide, distinct strips of gochujang. Doenjang is a fermented bean paste, similar to the better-known Japanese miso paste. Though Japanese miso is fungus fermented and doenjang with a bacterial culture.
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