Korean gochujang is a thick paste made with red chiles, glutinous rice, fermented soybeans, and salt.

Source: Better Homes and Gardens

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Recipe Summary

hands-on:
15 mins
total:
30 mins
Servings:
12
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Line a shallow baking pan with parchment paper. In a medium saucepan melt honey and coconut oil over medium heat. Remove from heat; stir in gochujang and salt. Add nuts, stirring to coat evenly. Transfer to prepared pan. Bake for 15 to 20 minutes or until nuts are toasted, stirring once. Break mixture apart; cover and store at room temperature.

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Nutrition Facts

232 calories; fat 19g; saturated fat 4g; carbohydrates 11g; mono fat 12g; poly fat 3g; insoluble fiber 2g; sugars 5g; protein 7g; vitamin a 1.4IU; vitamin c 0.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.1mg; vitamin b6 0.1mg; folate 20.6mcg; sodium 224mg; potassium 220mg; calcium 30mg; iron 1.3mg.
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