Gochujang is a thick, sticky paste used in dipping sauces and marinades
1/2 Cup Miso
1/3 Cup Sugar or agave syrup
1/2 Cup Gochucharu (Korean Chili Flakes)
1/3 Cup Soy Sauce
6 Cloves of Minced Garlic (use Fermented garlic if you have it)
Optional - Add1 Tbs Water (more if needed to thin)
Put all ingredients, except water, into a blender and mix until you have the desired consistency.
If it is too thick, slowly add water 1 Tbs at a time to thin.
Keeps for 1 month in the fridge.