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

  • 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

  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

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

Free Download
The Sunday Reset Checklist

One-page PDF. Print it, stick it on the fridge, fill it in each week.

Subscribe to download. One email per month after that.