Easy Gochujang Sauce(Korean Chili Paste)

By Ellie

8 Person

20 Minutes

0 Calories

Easy-to-make Korean-inspired Gochujang sauce that's vegan, gluten-free, naturally sweetened, and soy-free! Just 5 minutes, 5 ingredients, and 1 blender required. It’s spicy, savory, and slightly sweet with so much complexity. Traditionally, the sauce is made and fermented to develop the flavors, but there are also ways to make it more simply (and quickly) – which you know we’re all about.

Ingredients

1/4 cup water (to thin)
4 cloves garlic (minced)
1/4 cup coconut aminos (plus more to taste (or sub tamari, but reduce amount as it’s saltier)
1/3 cup Korean chili flakes* (plus more to taste)
1/4 cup maple syrup (plus more to taste)
1/3 cup chickpea miso paste (we like the brand Miso Master Organic // or use soy miso - just make sure it's vegan friendly and gluten-free if needed)

Method

01

To a small blender or food processor, add chickpea miso, maple syrup, chili flakes, coconut aminos, and garlic. Blend together until smooth, adding water to thin into a paste (see photo for texture).
02

Taste and adjust flavor as needed. Add more pepper flake for spice, coconut aminos for the depth of flavor, maple syrup for sweetness, garlic for “zing,” or salt for saltiness.
03

Store in the refrigerator up to 2 weeks or in the freezer for up to 1 month. Perfect for use on dishes like tempeh, cauliflower wings, sauces, marinades, etc.

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Easy Gochujang Sauce(Korean Chili Paste)

4.1

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

1/4 cup water (to thin)

4 cloves garlic (minced)

1/4 cup coconut aminos (plus more to taste (or sub tamari, but reduce amount as it’s saltier)

1/3 cup Korean chili flakes* (plus more to taste)

1/4 cup maple syrup (plus more to taste)

1/3 cup chickpea miso paste (we like the brand Miso Master Organic // or use soy miso - just make sure it's vegan friendly and gluten-free if needed)

03 Method

Step 1

To a small blender or food processor, add chickpea miso, maple syrup, chili flakes, coconut aminos, and garlic. Blend together until smooth, adding water to thin into a paste (see photo for texture).

Step 2

Taste and adjust flavor as needed. Add more pepper flake for spice, coconut aminos for the depth of flavor, maple syrup for sweetness, garlic for “zing,” or salt for saltiness.

Step 3

Store in the refrigerator up to 2 weeks or in the freezer for up to 1 month. Perfect for use on dishes like tempeh, cauliflower wings, sauces, marinades, etc.

04 Author