Gochujang sauce is the answer to all unanswered questions when it comes to seasoning various dishes. I often have a craving for Asian noodles with super lots of vegetables and lack a fine sauce that I can prepare quickly and easily. This fine Asian sauce is made for that. It is quick and easy to prepare in 5 minutes and keeps wonderfully for a few days in the refrigerator. Goes wonderfully with dishes with rice, noodles, tofu and vegetables.
Gochujang sauce, vegan and quickly made
The production could not be easier. Garlic cloves, miso, maple syrup, Korean chili flakes, tamari and a little water to thin.
This all goes together in a high-powered blender and is blended into a fine sauce. We are also ready and the sauce can be used immediately. I like to store leftovers in an airtight jar in the fridge for more delicious meals.
TIP: Currently the grilling season starts again and our today’s sauce fits also wonderfully to grilled. It is best to rub the grilled food (mushrooms, tofu, etc.) generously with sauce a day in advance and store in an airtight container in the refrigerator.
Simple vegan sauces
There is nothing better than simple, healthy and best of all oil and gluten free sauces. I really like having them handy, especially when it comes to quick meals. Sauté a handful of vegetables, add Asian noodles, mix with the sauce and you have a fine dish.
If you’re in the mood for a different sauce today, I recommend the following variations:
- Vegan Hummus Dressing (3-Way)
- Hoisin sauce
- The best vegan BBQ sauce
- Vegan gravy
- Mango chutney
- Cauliflower with tofu in kolhapuri sauce
- Pad Thai with creamy peanut sauce
- Vegan pasta with paprika nut sauce
Let’s get started with this brilliant and simple sauce. I wish you much joy in recreating and of course about a rating at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Korean vegan gochujang sauce
- Airtight sealable glass
- 50 ml maple syrup
- 60 g Miso I use light miso, but any other miso will also work
- 2 Piece Garlic cloves pressed for a finer result, otherwise coarsely cut
- 30 g Korean chili flakes NOTE: Korean chili flakes are milder, please DO NOT use ordinary chili powder, otherwise it will be ultra spicy
- 50 ml Tamari or other gluten-free soy sauce of choice
- Warm water for dilution
- FOR THE SAUCE. Place maple syrup, garlic cloves, miso, Korean chili flakes, tamari, and water in a high-powered blender and blend on high speed for about 60 seconds to make a fine sauce.60 g Miso, 2 Piece Garlic cloves, 30 g Korean chili flakes, 50 ml Tamari, Warm water for dilution, 50 ml maple syrup
- Use immediately or store in an airtight container in the refrigerator for up to 5 days.