Bi bim bap, anyone? I used to think that was safe for celiacs, and I especially relished the thick, red sauce, gochujang, that came with it. I even found it at an Asian market and got through an entire jar before bothering to read the ingredient list. No surprise, the wheat-beast was featured prominently on the list. Dangit. So the search was on for a recipe. Unfortunately, I came face-to-face with the following line from Wikipedia:
It has been made at home in Korea since the 16th century, after chili peppers were first introduced. The making of gochujang at home began tapering off when commercial production started in the early 1970s and came into the mass market. Now, homemade gochujang can hardly be found.
Hardly be found?!?! Was this written in the age of The Internets?! Impossiblum. I set to searchin’.
Mercifully, I found two recipes relatively quickly. I tried this one first, from the Shizouka Gourmet. Since the measurements are all in grams and mL (awkward!) I’ve included the conversions below. Then just follow Shizouka’s directions. Deeeeeeeelish!
Gochujang: Korean Spicy Bean Paste
- 1 1/8 c. water
- 1/2 c. packed brown sugar
- 1/2 c. + 1 T Korean chili powder (I suppose you could substitute any ol’ chili powder, but real chiliheads would cry foul)
- 1 c. miso paste (be sure to read the ingredient list because some misos are fermented with barley)
- 1 T salt
- 1 t. sake
- 1 t. rice vinegar