Easy Gochujang Sauce (Korean Chili Paste)

Name: Easy Gochujang Sauce (Korean Chili Paste)
Prep time: 5 min
Total time: 5 min
Ingredients: 1/3 cup chickpea miso paste; 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))

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 8

Author : Minimalist Baker

gochujang sauce

Ingredients

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1/3 cup chickpea miso paste1/4 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))

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Instructions

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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 a little at a time 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 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 up to 1 month. Perfect for use on dishes like tempeh, cauliflower wings, sauces, marinades, etc.

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