Hi everyone! 

Have you heard of 'Gochujang'? 

It is a spicy red pepper paste that is essential in Korean cooking.

Unfortunately, traditional gochujang that you buy at the store is loaded with brown rice, corn syrup, isomalto oligosaccharide, glutinous brown rice flour, MSG and more!

Needless to say, it is far from keto.

So I made a low carb, keto friendly gochujang so that we can make Korean dishes together!

Net carb for the WHOLE RECIPE is 20g!!

So assuming the recipe produces 200ml of gochujang, it will come out to around 1.5g of carb per tablespoon.

Awesome!

Bonus, it won't spike up your blood sugar like regular gochujang. I think everyone, even non-keto-ers should make this and become healthy.

NOTE: Because this does not include any corn syrup or common sweeteners, it is less sweeter than traditional store bought gochujang.

Stay tuned for upcoming recipes using this gochujang!

Ingredients:

• 200ml water
• 2 gram xanthan gum
• 3 tbsp of allulose (I used allulose because I do not like the after taste of erythritol and allulose tastes the most like sugar)*
• 50g FINE red pepper powder
• 25g sea salt
• 2T apple cider vinegar (with the mother)

*I have made this with erythritol and it tasted the same

1) Blend water and xanthan gum to thicken it.

2) Put in pot to boil on low-med heat and add in allulose or sweetener of choice

3) Stir and try to break down any balls of xanthan gum

4) Keep stirring to make sure it doesn't burn

5) Once mixture becomes thick and gelatinous, take it off the heat and let it cool

6) Once cool, add sea salt, mix and then add the red pepper powder

7) Give everything a good stir to incorporate it.

8) Add apple cider vinegar

9) Mix until everything is incorporated.

10) Give it a taste. If you want it more sweeter, add stevia couple drops at a time. I ended up adding about 10 drops.

11) Once you have the taste you want, give it a final stir and put into clean container.

12) Keep out on countertop for a day and keep in fridge after that.