Gluten Free Gochujang Paste. In a small bowl, mix together the gochujang paste, rice vinegar, sugar and soy sauce. It can be used for a punch up soups.
To a small blenderor food processor, add chickpea miso, maple syrup, chili flakes, coconut aminos, and garlic. The paste is the most basic form of gochujang, and you can make it into a sauce or use it as a marinade. So, it is generally made thin with some sort of liquid.
Then drain them and add them back into the bowl along with the gochujang sauce.
However, most commercial brands use wheat flour as a filler to thicken the paste. 1 tablespoon rice wine vinegar It is gluten free, though. So, it is generally made thin with some sort of liquid.