Keto Gochujang (Korean Red Pepper paste) is a fabulous condiment used in so many things these days! Sadly, the varieties sold by stores are loaded with sugar (usually in the form of corn syrup), so I’m sharing how it can be made sugar-free. Hope you enjoy! 

INGREDIENTS

1 cup powdered allulose
1/3 cup white miso paste (I got this one and used 1/2 the jar for this recipe)
1/4 cup soy sauce or coconut aminos
3-4 garlic cloves, peeled
1/3 cup gochugaru Korean red pepper powder
1/4 to 1/3 cup water (or more as needed)

DIRECTIONS

Melt down powdered allulose into a liquid. Let it cool a bit before using (don’t let it harden, you’ll have to melt it again)

Combine 1/3 cup of the melted allulose along with the remaining ingredients and blend well in a blender (or using an immersion blender) until smooth, adding more water or sweetener as needed. You want a very wet paste consistency. 

NOTES:

This will keep at least a month or so in the fridge. Haven’t had it stick around longer than that! I use it to make my Gochujang Beef Jerky 🙂

Also note, this recipe is not fermented like others might be, but if you like, you can also add 1 teaspoon of mirin (rice wine) or sake, and 1 teaspoon of rice vinegar (choose the unseasoned variety – the others have sugar).

This version of gochujang should not be used to make kimchi. Regular kimchi is fine to eat in moderation on keto!