Keto Gochujang | Korean Hot Pepper Paste
Learn how to make this low carb keto version of Gochujang, a Korean red pepper paste without the sweet glutinous rice. It’s savory, sweet, and spicy, just like the real deal!
5 minutes
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 58 |
| Fat: | 1 g |
| Carbohydrates: | 10 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 931 mg |
| Fiber: | 2 g |
| Sugars: | 6 g |
| Calculated for total recipe. | |
Serves: 8-12
Ingredients
- 1 cup1 cup1 cup Allulose, powdered (only need 1/3 cup of it once it turns to liquid)
- 1/3 cup1/3 cup1/3 cup Red Miso Paste, (organic and non GMO)
- 1/3 cup1/3 cup1/3 cup Chili Powder, (or red pepper powder)
- 1/4 cup1/4 cup1/4 cup Coconut Aminos
- 4 cloves4 cloves4 cloves Garlic, whole or minced
- 1/4 - 1/2 cup1/4 - 1/2 cup1/4 - 1/2 cup Water, and you can add more as needed
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- On medium low heat, add 1/2 cup of powdered allulose to a saucepan.
- Allow the allulose to melt to make approximately 1/3 cup of liquid allulose.
- Add all ingredients to a high speed blender. Blend all ingredients together until it turns into a paste.
- Add more water if needed, and adjust to taste.
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.