Gochujang Sauce Recipe
This homemade gochujang sauce is packed with bold flavors, balancing smoky heat, deep umami, and a touch of sweetness. Perfect as a marinade, dipping sauce, or stir-fry addition, it adds a rich, spicy kick to any dish.
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Servings: 8
Calories: 50kcal
Ingredients
- ⅓ cup Korean chili flakes plus more to taste
- ⅓ cup chickpea miso paste such as Miso Master Organic, or substitute with soy miso if preferred; ensure it's vegan-friendly and gluten-free if needed
- ¼ cup coconut aminos adjust to taste, or substitute with tamari in a smaller quantity due to its higher salt content
- ¼ cup maple syrup plus more if additional sweetness is desired
- 4 cloves garlic minced
- 2-4 tablespoons water as needed for consistency
Instructions
- In a small blender or food processor, combine the chickpea miso, maple syrup, chili flakes, coconut aminos, and minced garlic. Blend until smooth, gradually adding water as needed to achieve a thick, spreadable paste.
- Taste the mixture and adjust according to preference. Add extra chili flakes for more heat, coconut aminos for enhanced umami depth, maple syrup for a touch of sweetness, or garlic for a sharper bite. If additional saltiness is required, a pinch of salt can be incorporated.
- Transfer to an airtight container and store in the refrigerator for up to two weeks. For extended use, freeze for up to one month. This flavorful sauce is perfect for drizzling over tempeh, tossing with crispy cauliflower wings, whisking into marinades, or blending into bold, spicy sauces.
Notes
- If Korean Red Chili Powder is unavailable, substitute with cayenne or red pepper flakes.
- Adjust spice levels carefully, as cayenne is significantly hotter—start with a small amount and add to taste.
- Recipe adapted from Leite’s Culinaria.
Nutrition
Calories: 50kcal
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