Gochujang Sauce

“Gochujang sauce is a versatile Korean condiment featuring a savory, sweet, and spicy flavor profile, made by blending fermented chili paste (gochujang) with ingredients like sesame oil, rice vinegar, soy sauce, and sweeteners.”

I should be nowhere near gochujang sauce as it’s too spicy for me. But at the supermarket yesterday I noticed that there’s a store brand (Wegmans) of gochujang sauce, which I believe is pretty trendy.

I posted a recipe for Gochujang Potatoes in the WFPB Discussion space once, #Gochujang Potatoes and I am interested in getting these flavor profiles without so much heat. (For example, I like using tiny amounts of chipotle flavor for the slight smokiness, though I don’t like heat.)

Anyway, I read the ingredients on the Wegmans gochujang sauce and the first ingredient is corn syrup. We can do better than that! Here is a recipe from Minimalist Baker for Gochujang Sauce that uses all natural ingredients and all plant-based ingredients: https://minimalistbaker.com/easy-gochujang-sauce-korean-chili-paste/#wprm-recipe-container-34162. It is even Jumpstart-friendly. Just remember to use sparingly as it has lots of sweetener and sodium, as well as lots of heat. But possibly, a little could go a long way. 

Here is the recipe (but go to the site for photos and video as well as more information):

Ingredients:

  • 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)

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

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

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

  • 4 cloves garlic (minced)

  • 2-4 Tbsp water (to thin)

Instructions

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

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

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


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