Ingredients: (Vegetarian yak gochujang)
1 cup gochujang (Korean hot pepper paste) buy it in a Korean grocery store or make your own5-6 dried shiitake mushrooms, soaked in cold water for overnight
4 teaspoons sesame oil¼ cup water
¼ cup honey
3 garlic cloves, minced
¼ teaspoon ground black pepper
½ cup pine nuts
Directions: (Vegetarian yak gochujang)
- Drain the mushrooms and squeeze out excess water. Cut them into ½ inch bite sized pieces, and include the stems.
- Heat a skillet over medium high heat. Add garlic and 2 teaspoons sesame oil. Stir with a wooden spoon for 10 seconds. Add the mushrooms and stir for about 3 to 4 minutes until the mushrooms are soft and cooked. Add 1 or 2 tablespoons water if it gets too dry.
- Lower the heat and add gochujang, honey, and pine nuts. Continue cooking, stirring with the wooden spoon for about 5 minutes until the paste turns a little thick, and shiny.
- Remove from the heat and mix with 2 teaspoons sesame oil. Let it cool and transfer to a glass jar or an airtight container. Serve it as a side dish for rice or use as dipping sauce for lettuce wrap. You can keep it in the fridge up to 1 month