Easy Gochujang Sauce (Korean Chili Paste) (Vegan Recipe Analysis)
Easy-to-make Korean-inspired Gochujang sauce that's vegan, gluten-free, naturally sweetened, and soy-free! Just 5 minutes, 5 ingredients, and 1 blender required.
Full recipe at minimalistbaker.com
Serving
Compliance
Based on the Vegan way of eating preset. View more Vegan recipes.
Ingredients
1/3 cup chickpea miso paste ((we like the brand Miso Master Organic // or use soy miso - just make sure it's vegan friendly and gluten-free if needed))
0.33 cup (96g) Miko Brand, Sweet Miso Soybean Paste
Ingredients
RICE MALT SOYBEAN, SALT, ALCOHOL TO PRESERVE FRESHNESS, RIBOFLAVIN.
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1/4 cup maple syrup ((plus more to taste))
0.25 cup (80g) Syrups, Maple
1/3 cup Korean chili flakes* ((plus more to taste))
0.33 cup (85g) Mother In Law's, Gochugaru Korean Chile Flakes
Ingredients
A BLEND OF DRIED RED CHILE FLAKES.
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1/4 cup coconut aminos ((plus more to taste (or sub tamari, but reduce amount as it’s saltier))
0.25 cup (60ml) Coconut Liquid Aminos
Ingredients
DISTILLED WATER, ORGANIC COCONUT NECTAR, ORGANIC APPLE CIDER VINEGAR & SEA SALT
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4 cloves garlic ((minced))
4 clove (12g) Garlic, Raw
~1/4 cup water ((to thin))
0.25 cup (59g) Beverages, Water, Tap, Drinking