Sauce

Vegan Gochujang Sauce

Name: Vegan Gochujang Sauce
Prep time: 10 min
Total time: 40 min
Yield: 1 cup
Cuisine: korean
Ingredients: 0.5 cup gochujang; 2 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp maple syrup; 1 tbsp sesame oil; 2 clove garlic minced; 1 tsp ginger grated; 2 tbsp water; 1 tsp sesame seed toasted (optional)

This vibrant vegan gochujang sauce delivers a harmonious blend of spicy, sweet, and umami notes, perfect for elevating a myriad of dishes. Its rich, glossy texture and bold Korean-inspired flavors make it an indispensable condiment for dipping, marinating, or drizzling.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Easy
Per serving: 114 kcal

Vegetarian

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

0.5 cupgochujang
2 tbspsoy sauce
2 tbsprice vinegar
1 tbspmaple syrup
1 tbspsesame oil
2 clovegarlic, minced
1 tspginger, grated
2 tbspwater

garnish

1 tspsesame seed, toasted(optional)

Equipment

Mixing bowl · Whisk · Measuring cups · Measuring spoons · Garlic press (optional) · Microplane (optional) · Airtight container

The method

Step by step

1
Mince the garlic cloves finely and grate the fresh ginger using a microplane or fine grater.
About 3 min
Cook’s note: For the best flavor, use fresh garlic and ginger. Pre-minced varieties often lack the same pungent aroma and taste.
2
Combine the gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic, grated ginger, and water in a medium-sized mixing bowl.
About 2 min
Cook’s note: Measure all your ingredients accurately before combining to ensure the perfect balance of flavors.
3
Whisk all the ingredients together vigorously until the sauce is completely smooth and evenly combined, ensuring no lumps of gochujang or ginger remain.
About 2 min
Cook’s note: A thorough whisking helps to emulsify the sesame oil and integrate all the flavors seamlessly.
4
Taste the sauce and adjust the seasoning according to your preference; add more maple syrup for increased sweetness, additional rice vinegar for a brighter tang, or extra gochujang for a spicier kick.
About 2 min
Cook’s note: Start with small adjustments and taste after each addition to avoid over-seasoning. Remember, you can always add more, but you can't take it away.
5
Cover the bowl tightly with plastic wrap or transfer the sauce to an airtight container and refrigerate for at least 30 minutes.
About 30 min
Cook’s note: Allowing the sauce to rest in the refrigerator gives the flavors time to meld and deepen, resulting in a more complex and harmonious taste.
6
Before serving, give the chilled sauce another quick whisk to re-emulsify any separated ingredients.
About 1 min
Cook’s note: If the sauce is too thick after chilling, you can add a tiny splash of water (1/2 teaspoon at a time) to reach your desired consistency.
7
Garnish the sauce with toasted sesame seeds just before serving, if desired, for added texture and nutty aroma.
Cook’s note: Toasting sesame seeds briefly in a dry pan over medium heat until fragrant enhances their flavor significantly.

Per serving

Nutrition

36%Score

Calories: 114.1kcal
Protein: 2g
Carbs: 16.8g
Fat: 4.6g
Fibre: 1.5g
Sugar: 7.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This versatile sauce is fantastic as a dipping sauce for spring rolls or dumplings, a marinade for tofu or vegetables, or drizzled over rice bowls and salads. For a gluten-free version, ensure your gochujang and soy sauce are certified gluten-free. Pair it with a crisp, light-bodied white wine or a refreshing Korean barley tea.

Storage

Store the vegan gochujang sauce in an airtight container in the refrigerator.

Reheating

This sauce is best served chilled or at room temperature. No reheating is necessary.