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Gochujang – Gluten Free Recipe
Description
Gochujang is an essential rich & spicy ingredient in Korean cuisine, and now it’s available with a gluten free recipe. The fermented soybean paste is mixed with Korean red pepper powder, or gochugaru, to give the gochujang complex rich and spicy flavours.
Add a spoonful of gochujang to Korean soups, stews and stir fries. Make a gluten free version of traditional dolsot Korean bibimbap or use to liven up a bowl of plain rice. Mix the gochujang with gluten free soy sauce, a little sesame oil and white rice vinegar to make a sticky glaze for roasted or barbecued meat and vegetables.
Ingredients: fermented soybean paste (water, soybeans, rice, salt, alcohol), water, sugar, pepper powder, sunflower oil, tomato puree, onion, spirit vinegar, garlic, salt. Contains allergens: soya.
Quick Comparison
| Settings | Gochujang - Gluten Free Recipe remove | Vegetarian Kimchi remove | Korean Ssamjang remove | Glutinous Rice remove | Beef Kalbi Marinade remove | Kimchee Base - Kimchi Spice Paste remove |
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| Price | 9.38€ | 5.63€ | 3.32€ | 3.75€ | 2.44€ | 5.63€ |
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| Content | Gochujang is an essential rich & spicy ingredient in Korean cuisine, and now it’s available with a gluten free recipe. The fermented soybean paste is mixed with Korean red pepper powder, or gochugaru, to give the gochujang complex rich and spicy flavours. Add a spoonful of gochujang to Korean soups, stews and stir fries. Make a gluten free version of traditional dolsot Korean bibimbap or use to liven up a bowl of plain rice. Mix the gochujang with gluten free soy sauce, a little sesame oil and white rice vinegar to make a sticky glaze for roasted or barbecued meat and vegetables. Ingredients: fermented soybean paste (water, soybeans, rice, salt, alcohol), water, sugar, pepper powder, sunflower oil, tomato puree, onion, spirit vinegar, garlic, salt. Contains allergens: soya. | Vegetarian kimchi is pretty rare. The Korean spicy fermented cabbage is usually made with fish sauce, yet this kimchi is fermented only with sugar and salt. Serve vegetarian kimchi as a side dish with any Korean meal. The fizzy fermented flavours are a great palate cleanser. Ingredients: Chinese cabbage, carrot, fructose, hot pepper, garlic, scallion, sugar, onion, salt, ginger, citric acid E330, water | Korean ssamjang is a thick, spicy paste used as a condiment in Korean lettuce wraps, or ssambap. Ssamjang is the fusion of two ingredients at the heart of Korean cuisine - fermented soy bean paste (doenjang), and spicy Korean red pepper paste (gochujang). This salty, spicy ssamjang sauce is the perfect accompaniment to authentic Korean lettuce wraps. Tear off a few crispy lettuce leaves. Fill them with rice, meat or vegetables and thinly sliced spring onions tossed in Korean red pepper powder. Roll the lettuce wrap and dip into the ssamjang paste. Ingredients: Soybean paste 52% (soybean powder, wheat flour, water, seed malt), corn starch syrup, water, red pepper mixed seasoning (red pepper powder, sea salt, garlic, onion), roasted soybean powder, sugar, spirits, seasoning powder (roasted peanut powder, corn flour, maltodextrin), vegetable extract (garlic, leek, onion, ginger), roasted sesame, spicy mix powder, yeast extract, flavour enhancer (monosodium glutamate [E621]), sesame oil, liquorice extract. Allergy advice: contains soya , wheat, sesame, peanut. | Glutinous rice is a short-grained Asian rice known for its sticky texture. Misleadingly, glutinous rice does not contain gluten, but the name refers to the rice's glue-like quality which easily binds it into rice balls and cakes. Glutinous rice is widely used in Chinese and South East Asian cookery. Soak the glutinous rice in cold water overnight before cooking. Then boil it in double the amount of water to rice, until all the water has evaporated or been absorbed. Infuse the glutinous rice with tea flavours by wrapping it in lotus leaves before steaming, or drench it in coconut milk and serve with mango for a traditional Thai dessert. Alternatively leave the cooked rice to ferment with Chinese rice wine yeast balls to make rice wine. Ingredients: 100% Thai glutinous rice | Beef kalbi marinade is used to flavour beef ribs in this much- loved Korean dish. Kalbi dishes are traditionally prepared with rib meat which is marinated in ganjang, Korean soy sauce, and cooked on a hot griddle or grill. Beef kalbi is typically served in restaurants known as kalbi houses where the meat is cooked on grills set in the tables, usually by the customers themselves. The tender, grilled beef ribs are served in crisp lettuce and dipped into ssamjang, a mixture of gochujang hot pepper paste and doenjang soybean paste. When preparing the dish cut the pork ribs in thin slices across the bones to allow the pork kalbi marinade to seep into the meat faster. It also allows the meat to cook more quickly, creating a more tender cut, and making it easier to eat the finished dish with chopsticks. Contains soybean, wheat, oyster, E621. | Japan is crazy about Korean food, and this 'kimchee base' brings the distinctive hot-sour Korean kimchi flavours to any dish you cook. The richly spiced red purée is a blend of chilli pepper, fruits and fermented vegetables - just like a classic kimchi recipe, but without the large crunchy leaves of napa cabbage. Plus of course a little bonito and squid extract to add that extra touch of umami.
Either add the kimchee base as a sauce when stir frying meat or noodles, toss through cold vegetables to make a delicately spiced salad. Also use instead of kimchi juice when making tofu jiggae, a spicy Korean tofu-based stew.
A few recipe ideas below:
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