Total time: 5 min
Ingredients
- 1 1/4 cup glutinous rice flour
- 2 3/4 cup water
- 2 cup gochugaruadjust by taste. Start with 1 1/4 and add more for heat
- 1 cup miso pastewhite or red
- 2/3 cup tamarican be substituted with gluten-free soy sauce
- 2/3 cup coconut sugaror maple syrup
- 3 1/3 tbsp tamarind pastecan be substituted with rice vinegar
- 5 tsp sea salt
- 5 tbsp doenjangoptional, reduce miso if added
Step 1
Cook the rice flour and water into a thick boil In a saucepan whisk the glutinous rice flour and water. Cook over medium heat, stirring constantly until it thickens into a smooth paste. It takes about 5 minutes. Let it cool off to lukewarm
Step 2
Once sweet rice base is cooled off, add all listed ingredients, mix them everything together, adjust chili and sweetness to taste
Step 3
Transfer the paste to a clean jar, press down to eliminate air pockets and cover with a lid. Loose or use fermentation airlock. Leave at room temperature (18-24 C) for 5-10 days
Step 4
Daily check-ins: first 3-5 days: stir or press down the paste after 7-10 days: taste it If it's tasting funky, savoury, sweet and spicy, you can refrigerate it to slow fermentation and enjoy
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