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1 Comment Let’s talk about one of the most flavor-packed ingredients in Korean cuisine ánd one of my favorite condiments to use: gochujang. This fiery, fermented chili paste is the secret behind so many of those famous Korean dishes. And guess what? You don’t have to fly to Seoul (or ferment something for years!) to enjoy it at home. With this easy gochujang recipe, you’ll be whipping up your own spicy magic in minutes.
If you’ve been dipping your toe into Korean cooking lately, you’re not alone. Korean food is having a moment—and gochujang is right at the center of it. Not too long ago, the only Korean food most people had heard of was kimchi. Or at least that was the only food I knew of a few years back. A word like bibimbap mostly made people laugh. Not really know what it was.
So what makes gochujang so special? It’s got that perfect balance of sweet, savory, spicy, and funky. Think of it like Korea’s answer to harissa—just a spoonful adds a kick of flavor to marinades, dressings, sauces, or even a spicy mayo. It’s the kind of ingredient that turns a “meh” dish into a “whoa, what is that?!” moment.
Gochujang Sauce
Traditional gochujang sauce is made by fermenting glutinous rice, Korean chili powder (gochugaru), fermented soybean powder (meju), and salt in big earthenware pots—sometimes for years. Yeah… years.
Delicious? Absolutely. Doable at home? Maybe not so much.
But don’t worry—we’re skipping the long fermentation and going with a shortcut version that’s non-traditional, totally vegan, and incredibly tasty. It’s inspired by the Minimalist Baker’s take and delivers that classic gochujang flavor in a fraction of the time. Perfect for Korean dishes like bibimbap or Korean-style fried chicken. Or, hey, just slather it on a sandwich. That would be equally delicious. Maybe even spice up your next club sandwich. I love spicy paste stuff like piri piri sauce or harissa too. And this gochujang is just another flavor profile.
Quick & Easy Gochujang Recipe (Vegan!)
Here’s what you’ll need to make your own gochujang-style sauce at home:
- Miso paste – brings the salty, umami base
- Maple syrup – for a touch of sweetness (swap with honey or dates if you’re not vegan) if you’re going for dates make sure to soak them first to soften them up and then use a stick blender to mix into the recipe
- Korean chili flakes (gochugaru) – this is the key to that signature heat, but can be replaced by regular chili flakes if you can’t find the Korean version
- Coconut aminos – or sub with soy sauce if that’s what you’ve got
- Garlic – a few cloves for that savory punch
Just mix it all together and boom—you’ve got a killer condiment that goes with everything from rice bowls to roasted veggies.
10 ways to use your gochujang recipe
Now that you’ve made your own batch of this delicious paste you will want to use it. Here are 10 ways to use it!
- Bibimbap Bowls
Drizzle it over a bowl of warm rice, sautéed veggies, and a fried egg. My absolute favorite way to use gochujang. Bibimbap really makes for a delicious meal! - Marinades for Meat or Tofu
Mix gochujang with soy sauce, garlic, sesame oil, and a touch of acid (like rice vinegar or lime juice) for a spicy marinade. Works great on chicken, beef, pork, or sticky tofu. - Stir-Fry Sauce
Add a spoonful to your stir-fry sauce for depth and spice. It plays well with soy, hoisin, or even a little citrus. Or go wild and add it to this delicious satay sauce to make it a bit spicier. - Korean-Inspired Tacos
Toss gochujang-marinated meat into tortillas with slaw and a squeeze of lime. The best of both worlds! - Soups & Stews
- It’s super easy to add a bit of gochujang to soups. It doesn’t even have to be an Asian style soup, but it would work really well in dishes like this ramen bowl with pork belly.
- Gochujang Mayo or Aioli
- The easiest way to use it, is by adding it to a bit of mayonnaise to make a dipping sauce or to spice up your chicken burger. You can drizzle the sauce over roasted veggies as well. So good!
- Glazes for Roasting
- If you’ve tried my recipe for carrot tarte tatin with nduja you can probably see how this would be a good addition as well. You can replace the nduja with the gochujang. or just simply brush roasted carrots with the gochujang before roasting them.
- Cold Noodle Salads
Whisk it into a dressing with vinegar, sesame oil, and garlic for spicy-sweet cold noodles. - Pizza Upgrade
Swirl a little into tomato sauce for a Korean-Italian twist. Especially good with mushrooms and kimchi. - Breakfast Booster
Yes, gochujang at breakfast—try it in scrambled eggs or on top of avocado toast with a sprinkle of sesame seeds.
Gochujang recipe
Ingredients
- 80 grams miso paste
- 60 ml maple syrup
- 27 grams chili flakes these should officially be Korean chili flakes, but regular ones will do
- 60 ml coconut aminos
- 9 grams minced garlic
- 60 ml water
Equipment
- blender
Instructions
- Place all ingredients in a small food processor or blender and blend until smooth.
- Store in the refrigerator for up to two weeks or in the freezer for up to one month.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Making your own gochujang is super easy to do even though the recipe is not super traditional. Perfect spicy condiment!