feat: add Vegetarian Gochujang Paste recipe

_typos.toml

@@ -272,6 +272,7 @@ extend-exclude = [
 "Ginger-Miso" = "Ginger-Miso"
 "Gnudi" = "Gnudi"
 "GoDoc" = "GoDoc"
+"Gochugaru" = "Gochugaru"
 "Gochujang" = "Gochujang"
 "Goreng" = "Goreng"
 "Gracias" = "Gracias"
@@ -828,6 +829,8 @@ extend-exclude = [
 "ginger-miso" = "ginger-miso"
 "glug" = "glug"
 "gnudi" = "gnudi"
+"gochugaru" = "gochugaru"
+"gochujang" = "gochujang"
 "godoc" = "godoc"
 "gordon-ramsay" = "gordon-ramsay"
 "gracias" = "gracias"

cook/ingredients/Vegetarian Gochujang Paste.cook

@@ -0,0 +1,10 @@
+>> title: Vegetarian Gochujang Paste
+>> author: Nicholas Wilde
+>> servings: 1.5 cups
+>> total time: 10 mins
+
+In a medium #saucepan{} over medium heat, combine @water{0.5%cup}, @brown rice syrup{0.5%cup} (or maple syrup), and @red miso paste{0.5%cup} (simulating the traditional fermented soybean powder). Whisk until the miso has completely dissolved and the mixture is smooth and begins to simmer gently, about 2-3 minutes.
+
+Remove the saucepan from the heat. Whisk in @gochugaru{0.5%cup} (Korean chili powder), @soy sauce{2%Tbsp} (or tamari), and @rice vinegar{1%tsp} until completely smooth and thick.
+
+Let the paste cool completely at room temperature. The gochujang paste will continue to thicken as it cools. Once cool, transfer to a clean, airtight glass #jar{}. Store in the refrigerator for up to 3 months.

dictionary.txt

@@ -506,6 +506,9 @@ glug
 gnudi
 Gnudi
 GNUDI
+gochugaru
+Gochugaru
+gochujang
 Gochujang
 godoc
 GoDoc

docs/ingredients/vegetarian-gochujang-paste.md

@@ -0,0 +1,47 @@
+---
+comments: true
+tags:
+  - ingredient
+---
+# Vegetarian Gochujang Paste
+
+![Vegetarian Gochujang Paste][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 1.5 cups | 0 minutes |
+
+## :salt: Ingredients
+
+- 0.5 cup water
+- 0.5 cup brown rice syrup
+- 0.5 cup red miso paste
+- 0.5 cup gochugaru
+- 2 Tbsp soy sauce
+- 1 tsp rice vinegar
+
+## :cooking: Cookware
+
+- 1 saucepan
+- 1 jar
+
+## :pencil: Instructions
+
+### Step 1
+
+In a medium saucepan over medium heat, combine water, brown rice syrup (or maple syrup), and red miso paste (simulating
+the traditional fermented soybean powder). Whisk until the miso has completely dissolved and the mixture is smooth and
+begins to simmer gently, about 2-3 minutes.
+
+### Step 2
+
+Remove the saucepan from the heat. Whisk in gochugaru (Korean chili powder), soy sauce (or tamari), and rice vinegar
+until completely smooth and thick.
+
+### Step 3
+
+Let the paste cool completely at room temperature. The gochujang paste will continue to thicken as it cools. Once cool,
+transfer to a clean, airtight glass jar. Store in the refrigerator for up to 3 months.
+
+[1]: <../assets/images/vegetarian-gochujang-paste.png>
+

zensical.toml

@@ -510,7 +510,6 @@ Desserts = [
 
 [[project.nav]]
 Ingredients = [
-  { "Butter" = [
     { "3-Ingredient Garlic Butter" = "ingredients/butter/3-ingredient-garlic-butter.md" },
     { "Almond Butter" = "ingredients/butter/almond-butter.md" },
     { "Brown Butter with Sage" = "ingredients/butter/brown-butter-with-sage.md" },
@@ -521,6 +520,7 @@ Ingredients = [
     { "Ghee" = "ingredients/butter/ghee.md" },
     { "Ginger-Miso Basting Butter" = "ingredients/butter/ginger-miso-basting-butter.md" },
     { "Spreadable Butter" = "ingredients/butter/spreadable-butter.md" },
+  { "Vegetarian Gochujang Paste" = "ingredients/vegetarian-gochujang-paste.md" },
     { "Whipped Brie Butter" = "ingredients/butter/whipped-brie-butter.md" },
   ] },
   { "Caramel" = [