|Gluten-free water crackers made with Korean chili paste, served with kimchee cheese kiss rolled in pistachio nuts|
These glutne-free water crackers can never be described as bland—made with my Korean chili paste.
They are gluten-free and crisp with just a hint of spice. But mostly I love the color. Before they completely cool I brush them with a little soy and gochuchang, the nori is just decorative but it does add a little hint of the sea. I still have to figure out how to get the sesame seeds to stick. Food glue?
These Gochu Water Crackers are also vegan.. of course until you serve them with a kimchee cheese kiss rolled in crushed pistachio nuts. I used a combination of white rice, tapioca and chickpea flours; that makes them stay crisp and crunchy for weeks when stored properly! That’s if you there’s any left to store away. I declare this recipe a WINNER for the cookbook.