You’ll find yourself craving this easy gochujang-style paste over and over again. It’s at once spicy, sweet, salty, and bursting with umami!
- 2 tbsp rice vinegar
- 1/4 cup chickpea miso
- 1/4 cup pure maple syrup
- 1/4 cup tomato paste
- 1/4 cup water
- 1–2 tbsp tamari (start with 1 tbsp and add more to taste)
- 4 medium garlic cloves
- 1/2–1 tsp chili flakes (depending on how spicy you want it to be)
- Place all of the ingredients in an upright blender and blend until smooth.
- Transfer to an airtight glass jar and store in the refrigerator, where it will keep for at least two weeks
This recipe is inspired by Minimalist Baker.