Hey guys and a happy 2017 to you!
I adore homemade condiments and this Korean staple is really one to have at hand in any kitchen, it’s so flavourful and versatile. This bright red paste can be used in pretty much any savoury dish, from my Korean bibmbap to noodles, rice and meat and fish dishes.
It’s a rich, warming and punchy sauce so a little goes a long way but what I love about this sauce in particular is its fruity, sour and savoury punch, it really is a taste sensation and I urge you to give this simple sauce a go. The high levels of capsicum in my gochujang also mean that it increases metabolism along with being high in protein, vitamin b2 and vitamin c.
All you need is:
(Makes about 20 servings)
(Use natural/organic ingredients where possible)
1 tablespoon of sesame seeds, toasted (you can also add black sesame seeds for a more smoky flavour too)
1 tablespoon of tamari
2 small garlic cloves, crushed finely
2 tablespoons of apple juice
1 teaspoon of coconut sugar
1.5 tablespoons of red pepper gochujang paste- (https://www.amazon.co.uk/dp/B003KXVP6C/ref=sr_ph_1_a_it?ie=UTF8&qid=1483345174&sr=sr-1&keywords=daesang+sunchang+gochujang )
1 tablespoon of lemon juice
1.5 tablespoons of sesame seed oil
Simply use a whisk or fork and mix together vigorously, this will store well in your fridge for a good couple of weeks, doubt it will hang around that long though!
For more baking inspiration head on over to www.facebook.com/nikibakes where you can find more dishes to slather on my thick, sweet, spicy, red and delicious gochujang sauce! Be sure to tag me in your creations and hashtag #nikibakes2017 so I can see what you’re up to!
Happy New Year and Happy Baking!
Founder of nikibakes