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.
Recipe by Minimalist Baker on March 6, 2018
Prep time: PT5M
Total time: PT5M
Rating
4.71 stars (41 reviews)
Keywords
gochujang sauce
Ingredients
1/3 cup chickpea miso paste
1/4 cup maple syrup ((plus more to taste))
1/3 cup Korean chili flakes* ((plus more to taste))
1/4 cup coconut aminos ((plus more to taste (or sub tamari, but reduce amount as it’s saltier))
4 cloves garlic ((minced))
2-4 Tbsp water ((to thin))
Categories
Sauce
Cuisine
Gluten-Free
Korean-Inspired
Vegan
Steps
To a small blender or food processor, add chickpea miso, maple syrup, chili flakes, coconut aminos, and garlic. Blend together until smooth, adding water a little at a time to thin into a paste (see photo for texture).
Taste and adjust flavor as needed. Add more pepper flake for spice, coconut aminos for depth of flavor, maple syrup for sweetness, garlic for “zing,” or salt for saltiness.
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.
Nutitrion
Serving Size: 8 Servings
Calories: 68 kcal
Carbohydrates: 15 g
Protein: 1.7 g
Fat: 0.6 g
Saturated Fat: 0.1 g
Sodium: 410 mg
Sugar: 9.9 g
Unsaturated Fat: 0.5 g
Reviews
Terry on 2026-07-30 (5 stars): You never disappoint! This is an amazing recipe, as written.! Next time, I will make the Gochujang your way, instead of purchasing store-bought. The sweet, hot, salty ratios are absolutely perfect. Thanks, once again, for making my life a bit more flavorful.
Yum on 2026-05-22 (5 stars): I use white miso paste that is df and gf. Honey instead of maple syrup. Gochugaru powder instead of flakes. Its the most addictive best I had
Clive on 2026-05-19 (5 stars): This is absolutely insane and has actually (not being hyperbolic) changed our lives. It has unlocked so much delicious Korean food we make a tub every week. I eat it by the spoon sometimes. Thank you.
Kinara on 2025-12-08 (5 stars): I was so thankful to find this recipe for a friend who has many allergies/sensitivities, including gluten and sugar. I used tahini instead of miso to give it a creamy base and adjusted the other things accordingly. Also added dates when I ran out of maple syrup. It was delicious! Salty, sweet, spicy, and lots of umami!
Melissa on 2024-06-02 (5 stars): A really good substitute for gochujang paste, I added a few more cloves of garlic and used normal miso paste and soy sauce (less than recommended). Made bibimbap with it! Excellent for my husband with a yeast allergy.
