Description
This keto variation on Korean gochujang pepper paste is a flavorful and low-carb way to add a spicy kick to bibimbap and other dishes.
Ingredients
Scale
- 1/4 cup miso (use chickpea miso for a soy-free gochujang)
- 1/4 cup Korean red pepper flakes (gochugaru)
- 2-3 tbsp sugar-free maple syrup depending on taste preference
- 2 tsp rice wine vinegar
- 1 tsp salt
- 1/3 cup water
Instructions
- In a small saucepan on low heat, whisk together all ingredients. Continue cooking, whisking occasionally, until everything is combined and the sauce thickens – about five minutes.
Notes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Sauce
- Cuisine: Keto
Nutrition
- Serving Size: 1 tbsp
- Calories: 17
- Fat: 0.3g
- Carbohydrates: 2.1g
- Fiber: 1.2g
- Protein: 0.7g