Gochujang Sauce
Craving a flavor explosion? A thick, spicy-sweet, umami-packed punch? Look no further than Gochujang Sauce! This Korean culinary dynamo is a spicy, salty, earthy, sweet sensation that will elevate your dishes to new heights.
Equipment
- 1 saucepan small
- 1 silicon spatula
- measuring spoons
Ingredients
- ¼ cup Gochugaru chili flakes, see Notes for substitutions
- ⅓ cup water
- 2 tablespoon Date syrup see Notes for substitutions
- 3 tablespoons miso preferably red, see Notes for substitutions
- 2 tablespoons sake optional
- 1 teaspoon rice vinegar
- ¼ teaspoon salt
Instructions
- Place the gochugaru flakes into the saucepan. Add the water, date syrup, and miso to the saucepan.
- Bring the contents of the saucepan to a boil. One at a boil, remove from the heat and set aside. Let cool for at least 15 minutes.
- Once the contents of the saucepan have cooled, add the sake (if using), rice vinegar, and salt. Mix well.
- Enjoy!
Notes
Gochugaru is moderately spicy, but not like red pepper flakes. If the gochugaru flakes are not to your liking, consider using paprika or dried red bell pepper flakes for a milder sauce.
The date syrup gives the sauce a deeper flavor, but other sweeteners can be used, such as coconut sugar or agave.
If you need the sauce to be gluten free, use chickpea miso instead of other misos since other misos have gluten in them. Also, if you need the sauce to be soy-free, use chickpea miso!
If you would like an even funkier taste, use doenjang instead of miso. “Funky” is not a bad term here! Doenjang is a fermented soybean product from Korea that has a much stronger and more complex taste when compared with miso. Both are giving the sauce umami, so you really want to use one or the other. Sempio has a vegan doenjang. You can find it online or possibly at a local Asian Market, I bought mine at my local H Mart.
Tried this recipe?Let us know how it was!