Korean chili dip
Korean chili dip
You start by making gochujang paste, which can be used in many dishes. To turn it into a dip, I add a little more sugar and lime juice.
Yields: 1 cup
Ingredients
Gochujang paste
¼ cup gochugaru powder
½ cup water
3 tablespoons red miso paste
2 tablespoons coconut sugar
1 ½ tablespoons mirin
½ teaspoon rice wine vinegar
¼ teaspoon salt
6 tablespoons lime juice
2 teaspoons teaspoon coconut sugar
Steps
Combine the chili powder, water, first coconut sugar and miso in a small pot over medium heat. Bring it to a simmer. Turn off the heat and let it sit for a 5 -10 minutes. Stir in mirin, rice wine vinegar and salt. This makes a Gochujang paste, which can stored in the fridge for a couple weeks.
To make it into a dip, add the lime juice and additional sugar.
Rayne Kuntz