Making gluten free gochujang?

Hello! About a year ago my mom was diagnosed with celiacs disease and since then it’s been a bit expensive making certain recipes she loves. We haven’t been able to find a certified gf gochujang in my country, so we’ve been ordering from others. But because of the shipping cost (ususally 17€), i’ve decided to make gluten free gochujang at home.

My questions are what to use instead of barley malt and if there’s a quick and easy way to make meju garu? From what i understand, that is basically doenjang. I’ve seen someone say that they dried miso paste and turned it into a powder, then used that. Would that work?

I was also planning on making homemade doenjang paste, because i haven’t been able to find one anywhere. If there’s a quicker method to make it please tell me?

This is the recipe i was looking at:

https://www.koreanbapsang.com/how-to-make-gochujang/

All help appreciated.

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