PREP TIME: 15 minutes
KETO DIET PLANS: Classic Keto, Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil
The base of this sauce is fermented soybeans called Doenjang. Make sure you purchase a brand that list only “soybeans and brine or salt” as the ingredients. Many other brands will add starch of some kind to thicken the paste. We have also substituted the Gochujang (red chile paste) which is typically sold right next to Doenjang, with Gochugaru instead. All brands of Gochujang (red chile paste) that we were able to find include rice and sugar as main ingredients and will not work for low-carb diets. Gochugaru is dried red chili flakes only and readily available in any international market. Serve this with Korean Bossam.
*No nutritional information is provided for this recipe due to the variances of international brands.
1/4 cup doenjang (fermented soybean paste) - Use brands that list soybeans, brine and salt only!
1 tablespoon Gochugaru
1 scallion thinly sliced
1 garlic clove, minced or chrushed
1 packet ot 1 teaspoon truvia (use any keto friendly sweetener you like)
2 teaspoons sesame seeds
2 teaspoons roasted sesame oil
1/2 tablespoon MCT oil or any other neutral flavor oil
1Mix all the ingredients together very well. It is best to make this sauce 1 day ahead of serving to allow the flavors to develop.