295 calories; 5.0 g protein; 19.8 g fat; 19.9 g carbohydrate; 19.2 g net carbs; 464 mg sodium; 0 mg cholesterol; 0.7 g fiber
1 tsp (6 g):
21 calories; 0.4 g protein; 1.4 g fat; 1.4 g carbohydrate; 1.4 g net carbs; 33 mg sodium; 0 mg cholesterol; 0.1 g fiber
(All photos are for a doubled amount of ingredients and finished paste)
2 cloves garlic
1/2 clove ginger
2 tbsp Korean red pepper flakes (coarse)
1 tbsp Korean red pepper powder (fine)
1 tbsp sake
1 tsp soy sauce
1 tsp shoyukoji rice malt soy sauce
1/2 tsp oyster sauce
1/4 tsp kurozu brown rice vinegar
1/2 tsp shiokoji salted rice malt
1 1/2 tbsp sesame oil
Grate garlic and ginger.
In a small prep bowl, mix garlic, ginger and all other ingredients with the exception of sesame oil.
In a frying pan, heat sesame oil, and saute the paste on medium low heat for several minutes until well blended.
Stir often to prevent the paste from sticking to pan.
- Garlic and ginger can also be finely chopped or mashed. I choose to grate them, mainly because the ginger I find here tends to be fibrous, and chopping or mashing can leave tough fibers in the paste.
- Chopped green onion can be added.
- Keeps in the fridge for several weeks.
- The above nutrition figures are when using 50% reduced sodium soy sauce containing 470 mg sodium/tablespoon, shoyukoji made of 50% reduced sodium soy sauce, oyster sauce containing 500 mg sodium/tablespoon, and shiokoji containing 546 mg sodium/tablespoon.