Asian cooking can be intimidating. There are many pastes, sauces, and liquids that are specific to certain regions and countries. You’ll be told there aren’t any substitutes, so you buy sauce after sauce, cluttering your refrigerator. So it is understandable if you want to really know about what you are buying.
But if you are into Korean food you’ll notice a common ingredient- gochujang. It is a fermented soybean chili paste that goes on a lot of various dishes. It is either really easy or extreamly hard to find. It usually depends on where you live. In New Jersey I can find some at a few generic grocery stores chains in their “international” aisles. But I am aware that there is a large Korean population in the area. It is easy to order through HMart or Amazon, with many brands to choose from. Each brand has their own heat and sweetness levels, so keep that in mind with your recipes and shopping.

The color of gochujang varies, but most commercial brands use dyes to get a bright red color.
How to Make It
Gochujang is made by taking fermented soybeans and mixing them with chili powder and rice. The mixture is put into earthenware and left out into the sun to ferment further, developing a unique flavor. Modern gochujang is sweetened and pasteurized to stop the fermentation process. This makes a shelf stable product, making transportation cheaper.
You can make your own gochujang but you’ll need a sunny backyard as sunlight is vital for the fermentation. If you want to give it a try Maangchi has directions to make you own gochujang. Her recipe uses various powders that are made to make process easier.
But what if you live in the middle of nowhere? There are no Asian food markets? You can still buy tubs pre-made, but it can be intimidating to buy online. Plus gochujang can have coloring and preservatives. If you want to avoid that you can make cheaters gochujang No, it isn’t authentic, but it tastes very similar and it’s pretty damn good. It will also give you a taste before buying the tub.
- 1/4 cup miso
- 4 tbsp agave syrup
- 1 tsp-1 tbsp korean chili powder
- Stir all ingredients together until combined
- If you can't find korean chili powder you can use 1/2-2 tsp of cayenne powder
Gluten Free?
Although Wikipedia says that gochujang is made with soybeans, rice, and pepper, wheat sneaks in there with modern recipes. I have not sat down at the market and read the backs of all the gochujang cases, but I haven’t come across one without wheat. If you want a gluten-free version you can make gochujang at home with Maangchi’s directions, which is good for people with wheat allergies. The recipe uses barley malt flour, which barley contains gluten, so that might be a problem for you.
Or you can find a gluten-free miso and make my faux gochujang! This also extends to whatever miso you want including chickpea miso, making a soy friendly version. Realistically, the amount of gluten in gochujang is very small. If you eat normal miso without a problem, gochujang shouldn’t be a problem either.
Cooking
Gochujang is often used as major component in Korean cooking. It is often mixed with other ingredients to make sauces or vinaigrettes. Most of the time it is used to coat food while being cooked, such as spicy Korean rice cakes or in a veggie stir-fry. The key to unlocking the power of gochujang is letting it caramelize when grilling or baking.
Recipes
Adzuki Bean Burgers
Ddukbokgi – Spicy Rice Cakes
Dolsot Bibimbap – Korean Rice Bowls
Kimchi Hot Pot Soup
Kimchi Nacho Tots
Kohlrabi Kimchi and Adzuki Tacos



















This is the easiest cookie to grab as a vegan since it is one of the most popular recipe.There are two different factories that make thin mints, but both use a vegan recipe and you should be good wherever you buy. These are the iconic cookie from girl scouts that probably will never go away until girl scouts stop selling cookies and hell freezes over.
This is one of those cookies that vary from region to region. If you pick up “Tagalongs” then it will contain dairy, and therefore aren’t vegan. These have always been my favorite as a kid, so it is annoying that nobody seems to sell the “peanut butter patties” near me, just the “tagalongs.” These are another girls scout classic so you will most likely see one of the two variations.
Is it just me but do these cookies seem a little sarcastic? It is sort of like a little reminder as you are eating that you should of bought more and more cookies. I remember finding these cookies and the one with the girl scout logos a little weird. It would be like buying pencil shaped cookies at a school bake sale. Any-who, these are pretty basic, shortbread cookies with chocolate coating on the bottom. Thanks girl scouts for being so creative.
Speaking of creativity, they had a chance to capitalize on Thanks-A-Lot theme and name these LemonAIDs. You know, you are AIDING the girl scouts. But they didn’t. Their loss. Now they’ll have to pay me lots of money for the idea. These are kind-of like Thank-A-Lots but with lemon “creme” on the bottom instead of chocolate. Frankly I remember these being disgusting, but clearly people keep buying them. They’ve been around for 10-some-years.
Enter the faux healthy cookies. These cookies boast their healthiness with whole wheat, dried cranberries, and barley malt syrup. Which sounds healthy except it does still have regular processed wheat and regular old sugar in the recipe. The girl scout website doesn’t give their official “vegan” stamp of approval. I am unsure if this was sloppiness, or the possibility of a non-vegan ingredient in the “natural flavors.”

































