Sauces elevate pretty much all vegan dishes. This is because a lot of plant-based meat substitutes and veggies are naturally what some would call…bland. I think this is why a lot vegan dishes get a bad rep. You can add this super easy 5 ingredient Korean chili sauce into your repertoire to elevate many of your dishes.
The main ingredient in this sauce which packs a lot of punch is the Gochujang, also known as Korean chili paste. The taste of this paste is pretty hard to describe, but I’ll give it my best shot.
It’s a thick, sweet, savory, and spicy paste made from rice. Many people describe it as somewhat funky, but I disagree. I think Gochujang has the perfect umami flavor, and I can’t get enough of it.
- ¼ cup agave
- 3 tbsp Korean chili paste (Gochujang)
- 2 tbsp sweet soy sauce (You can make this from scratch or use a store bought one)
- 1 tsp garlic
- 2 tbsp mirin
- In a blender combine the agave, Korean chili paste, sweet soy sauce, garlic and mirin.
- Blend for 1 minute until smooth.
*This sauce thickens and becomes sticky when heated, making it perfect for crispy tofu or cauliflower.
**Store in the fridge for up to 7 days.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Nutritional info is an estimate.
This easy 5 ingredient Korean chili sauce can be used to coat cauliflower like in my Fried Korean Cauliflower recipe. This would also be a great addition to any tofu dish, udon noodles, or any veggie dish. Absolutely irresistible.