Vegan Gochujang Sauce
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
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
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.
Store the vegan gochujang sauce in an airtight container in the refrigerator.
This sauce is best served chilled or at room temperature. No reheating is necessary.
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