Healthy Low-Salt Gochujang with Rice Koji
Essential for Diabetic Diets! Homemade Low-Salt Gochujang Recipe
This recipe makes a low-salt gochujang by reducing the amount of regular salt and using the natural sweetness of rice koji instead of artificial sweeteners. It’s a healthier choice for everyone, especially those managing their sugar intake.
Ingredients- Fine chili powder 250g
- Meju powder (fermented soybean paste powder) 175g
- Homemade soy sauce 175g
- Rice koji 250g
- Nuruk salt (fermented grain salt) 250g
- Salt 80g
- Soju 1 cup (approx. 200ml)
- Rice nuruk yogurt 3.5 cups (approx. 700ml) – Used for adjusting consistency.
Cooking Instructions
Step 1
We use rice koji for its ability to provide a gentle, warming sweetness, which is more natural and healthier compared to artificial sweeteners. This recipe also utilizes a low-salt rice koji salt, making it an even healthier option.
Step 2
Using rice nuruk yogurt alongside the rice koji is key to achieving the desired sweetness and texture. It acts similarly to traditional mulyeot (syrup), providing a smooth, delicious sweetness and helping to bind the gochujang ingredients together.
Step 3
For this low-salt rice koji gochujang, opt for fine chili powder. Combine all the prepared ingredients: fine chili powder, meju powder, homemade soy sauce, rice koji, nuruk salt, regular salt, soju, and rice nuruk yogurt. Mix them thoroughly until well combined and smooth, ensuring there are no lumps. This step completes your delicious low-salt rice koji gochujang.
Step 4
The consistency of this low-salt rice koji gochujang is quite similar whether freshly mixed or after fermentation. Therefore, adjust it to your preferred gochujang consistency. For an authentic touch and optimal flavor development, transfer the finished gochujang into an earthenware pot (onggi) for aging or storage. The flavors will deepen beautifully over time, making it even more enjoyable.
