Chung Jung One is a Korean company, its American branch brings many of the popular Korean ingredients to the United States. Excitingly, the company has three different types of gochujang!!! This recipe borrows from Kenji Lopez-Alt’s go-to method of replacing ground minced meat with mushrooms roughly chopped in a food processor – something he uses in his mapo tofu vegan recipe. When done right this method approximates some of the texture of the ground pork this dish traditionally uses. It also gives this gluten free mapo tofu some additional umami flavour. Gochujang red pepper paste is a traditional Korean condiment used to bring a rich spiciness to soups, jjigae stews and rice-based dishes. Gochujang literally means chilli bean paste, with red pepper powder being one of the key ingredients in this paste. If you’re wondering how to cook with gochujang, what gochujang tastes like, and need inspiration for how to use this Korean paste in your dishes, read on. In this recipe, I infuse the oil with Sichuan peppercorns at the start for a much more pronounced ‘mala’ flavour.

If you’re looking for a gochujang substitute or a healthier alternative to the store-bought version, you will love this recipe! Now you too can enjoy the beautiful, spicy, delicious Korean sauce that is still as delicious as classic gochujang but in a healthier, gluten-free way! Soy Sauce– A splash of soy sauce brings a salty richness to the sauce. See below for a soy free alternative!Gochujang - As this korean hot pepper paste is growing in popularity, there are more and more brands on the market. I use the Coconut Secret brand since it is gluten free, vegan, and mildly spiced. But feel free to experiment! Each brand has its own spice level and unique flavor. This is a chili paste but it is made to be a replica of gochujang. It has a little bit more texture to it than some paste options but you’re going to get a similar flavor and can use it for all of the same things. Hot Pepper Paste (Corn Syrup, Water, Brown Rice, Red Pepper Powder, Salt, Garlic, Soybean, Fermented Soybean, Onion) Known as ‘mala’ in Chinese, the ‘hot’ and ‘numbing’ qualities of the peppercorns are a mainstay of this dish.

Once out of the oven, cut aubergine slices into smaller, bite-sized chunks. I cut each slice into 6-8 wedges, depending on the size.Most of the time, gochujang is not actually gluten-free. At least not the traditional versions. Most of them are made with rice and some of them have things like wheat or barley as well. These ingredients will negate the gluten-free status. How To Find Tasty Gochujang