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Korean Chili Paste Substitute?
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Hi all

 

I love Korean food! And I've had to more or less give it up since, if you're lucky enough to find something gluten free, its still going to be full of soy. One of the staples in Korean cooking is gochujang, red pepper paste made with fermented soy (every packaged version I've ever seen ever also has wheat in it).

 

Would anyone have any clue if there's something similar out there made without soy (or gluten, of course)? At the japanese grocer here I recently noticed a bottle of "kimchi sauce" made with "broad beans" instead of soy. But I'm not sure if this was just a mistake, or whether another type of bean could be used instead of soy?

 

I anyone knows of a premade product that would be safe, or a recipe for something similar, that would be awesome. Is there such thing as non-soy miso?? Cause if so that might work as a substitute.

Something like siracha is similar, but just not the same. It's something about fermented beans that really makes it.

 

Anyway, just curious. Been craving some lately.

 

any other gluten/soy/egg free korean recipes also welcome (I make some pretty good sweet potato starch noodles with sesame oil on occasion).

 

Cheers!

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Non-soy miso does exist! These guys make miso from chickpeas and from azuki beans! It's a start anyway!

Has anyone ever tried it?

 

http://www.southrivermiso.com/store/p/3-Azuki-Bean-Miso.html

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I'm not  big  on  Asian  foods  but I do  have  one  or two I  enjoy. One  calls for  chili paste. I  couldn't  find  that  so I  used " Lee Kum Kee" brand  chili garlic  sauce  with success....ingredients: salted chili peppers, garlic, sugar,rice  vinegar, water, modified  corn starch, acetic acid....

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I think I saw this recipe. It looks like the most straight-forward/easiest to substitute.

 

First I have to get my hands on soy-free miso! (If I could edit the title of this topic, I would change it to that).

 

I use garlic chili sauces all the time, but they're not quite the same as korean red pepper paste. It has a very unique flavour that you don't really get in thai/vietamese cooking.

 

But chickpea MISO! Oooh how awesome would that be! I used to make miso soup for breakfast. I'll have to do a hunt of the city, or break down and order some.

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I found chickpea miso!! It was easier to find than the masa harina I took 2 weeks to hunt down. Turns out there's a local operation (Tradition Miso) in Ontario that makes organic miso, and makes a chickpea one as well. I had miso soup for breakfast this morning! Tastes a bit more like hummus than regular miso, but it's pretty good. Dissolves easily (a bit of chunky bits but not much). TAKE THAT, SOY!

 

Next will be trying to make some gochujang with it.

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