Hey there! It’s been way too long! Kari here, the Deli Lead at 21 Acres and the one that makes all the fare in our Farm Market Deli. I wanted to chime in with a recipe utilizing one of my new favorite products in the Farm Market. 

If you don’t know what gochujang is, that’s okay! Gochujang is a Korean condiment used in a million different dishes. It is made of Korean chili peppers and fermented rice. It is a sweet, savory, slightly spicy explosion of flavor and its used in dishes like: bibimbap, tteokbokki, and jjigae, to name a few. 

Recently the 21 Acres Farm Market started getting Korean Chili Flakes from Hayshaker Farms and I wanted to find a way to feature it in the 21 Acres Deli. Enter: Easy Homemade Gochujang. Enjoy!

Easy Homemade Gochujang
adapted from: Pickled Plum
makes about 3/4-1 cup sauce

Ingredients

• 1 jar Korean Chili Flakes from Hayshaker Farms (about 1/2 cup)
• 2/3 cup water
• 2 tbsp honey (we like 21 Acres Farmstead Honey)
• 4 tsp rice vinegar
• 3 tbsp red miso, or if you don’t have red use white miso + 2 tsp smoked paprika
• 1/2 tsp salt

Directions

In a small sauce pan add the chili flakes, water, honey, miso, and salt. Set over medium heat and once it starts to bubble around the sides remove from the heat and let sit for 15 minutes or more. Then add in the vinegar. Stir. And you’re done!

This will last for up to a month in the refrigerator and can be easily stored in ice cube trays in the freezer for even longer storage.

About Kari Fetrow

Kari Fetrow creates delicious deli items for our Farm Market. Kari is a graduate from the University of Washington with degrees in both Inorganic Chemistry and Biochemistry. This is where she found her love for sustainability and organic farming. Kari has a restaurant and catering background, so you will usually find her in the kitchen preparing food or in the Market putting together beautiful sample platters or cooking up something yummy for customers to snack on. Moreover, Kari is mother to three beautiful children, whom often can be found running amok in the market on Saturdays or out on the farm feeding our resident goats.