Miso is a fermented paste that’s a cultured mixture of soybeans, a grain (like rice or barley), salt and koji (a mold). Keepwell Vinegar has taken traditional miso-making ways and adapted them for the not-so-typical miso-making grains that are available here in PA & MD! Their White Miso is a wonderful take on a classic. It’s a little younger, a little sweeter and not overly salty. Both the Gochujang and White Miso can be used in sauces or glazes to give an exotic flavor to ordinary dishes.
I have a fond memory hanging out in KoreaTown with my girlfriends eating Korean-style fried chicken and singing karaoke. This recipe is for them. I’m using tofu in this recipe but you can easily swap in chicken or other proteins. The sauce is amazing and the recipe makes more than you will need.