Korean Gochujang Chili Paste (low FODMAP)

5 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-Free • Dairy-free • Makes 1/2 cup • Ok to make-ahead: Steps 1 - 2

This simple sauce is truly delicious and worth the effort to make. It’s the ingredient you need to make my Korean Gochujang Meatballs and may be difficult to find pre-made without FODMAP ingredients. Whether you use it as a sauce for rice, tofu, fish, sauteed vegetables, or meat, you’ll love the complex flavor.

Ingredients

1/3 cup water

2 tablespoons maple syrup

3 tablespoons red miso paste

1 teaspoon red pepper flakes (or less if you don’t like a lot of spice)

1/2 teaspoon rice vinegar

Directions

(1) Prepare the sauce base: Combine the water, maple syrup, red miso paste, and red pepper flakes in a small saucepan over medium heat. Cook until it starts to bubble then remove from heat and let cool for about 15 minutes.

(2) Add the vinegar: Add the vinegar, stir, and let cool to room temperature.

Make-ahead note: At this point, you may put this sauce in the refrigerator in an airtight container and use it for two to four weeks.

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