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).