Gochujang Sauce

Easy-to-make Korean-inspired Gochujang sauce that’s vegan, gluten-free, and naturally sweetened.

Servings: 8 Category: Sauce Cuisine: Korean inspired Adapted from Minimalist Baker

Life expectancy: 2 weeks Freezer Life Expectancy: 1 month Prep Time: 5 minutes Total Time: 5 minutes

Ingredients

• 1/3 cup organic white miso paste (I like the brand Hikari Miso)
• 1/3 cup maple syrup (plus more to taste)
• 1/3 cup Korean chili flakes* (plus more to taste)
• 1/4 cup tamari soy sauce
• 4 cloves garlic (minced)
• 1/4 cup water (to thin)

Directions

1. To a small blender or food processor, add miso, maple syrup, chili flakes, soy sauce, and garlic. Blend until you get the consistency you desire, usually a paste.
2. Adjust flavor as needed.
   • pepper flake for spice
   • soy sauce for depth of flavor
   • maple syrup for sweetness
   • garlic for “zing”
   • salt for saltiness.
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.