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Naokochujang

Categories: Japanese
Nb persons: 0
Yield: ABOUT 1 cup (240 ml)
Preparation time:
Total time:
Source: Donabe : classic and modern Japanese clay pot cooking, Naoko Takei Moore and Kyle Connaughton

This hot miso and chili paste is my homage to gochujang (Korean fermented hot chili paste), and iti a very Japanese version with two kinds of miso as well as shio-Koji in it while it’s quick to make, the paste is rich in umami and is also not too sweet, unlike the commercial kinds of gochujang you often find. Although I like to blend two kinds of miso for extra depth and complexity, if you don’t have Hatcho miso (malted soybean miso), you can just use red miso. I like to use the paste to mix with rice, or as a topping for grilled meat. You can also incorporate it into a marinade or use it to season soup. It’s very versatile. This sauce will keep in a tightly sealed container in the refrigerator for seven to ten days.—Naoko
1/4 cup (60 ml)	red miso
2 tablespoons	Hatcho miso or red miso
3 tablespoons	raw brown sugar
1 1/2-2 tablespoons	coarse ground red chile, (such as Korean gochugaru)
1 tablespoon	sake
1 tablespoon	Shio-Koji, or I teaspoon soy sauce
2 cloves	garlic, finely grated
1 1/2 teaspoons	finely grated peeled fresh ginger
1/4 cup (60 ml)	water
1 teaspoon	kurozu, (Japanese black vinegar) or rice vinegar

Whisk together all the ingredients except for the vinegar in a small saucepan and set over medium-low heat Bring to a gentle simmer and stir constantly with a wooden spatula for about 5 minutes, or until the mixture has thickened to a soft paste and is shiny. Turn off the heat and let it cool down slightly. Add the kurozu and stir. Cool down completely.

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