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Gochujang Dipping Glaze (~14 Cal / 2 Tbsp)

·195 words·1 min
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A finishing glaze and dipping sauce built on fermented gochujang. Outstanding with rice paper rolls and pork shoulder bowls. Do not boil – the miso and gochujang both contain live cultures worth preserving.

Why these ingredients
Gochujang is a fermented Korean chili paste – it provides probiotics and capsaicin in one ingredient. Kombu dashi supplies iodine, glutamates, and trace minerals at near-zero calories. White miso adds probiotics and manganese – add off heat to preserve cultures.

Ingredients
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  • 1/2 cup kombu dashi
  • 1 tbsp gochujang
  • 1 tsp white miso
  • 1 tsp rice vinegar
  • 1 tsp grated ginger
  • 1 tsp coconut aminos
  • 1/2 tsp monk fruit sweetener
  • 1/8 tsp xanthan gum

Instructions
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  1. Whisk together kombu dashi, gochujang, white miso, rice vinegar, ginger, coconut aminos, and monk fruit sweetener in a small saucepan.
  2. Warm gently over low heat. Do not boil.
  3. Remove from heat. Whisk in 1/8 tsp xanthan gum until smooth.
  4. Cool and refrigerate.

Storage
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Keeps 10 days refrigerated. Serve at room temperature for best consistency as a dipping sauce.