A little sweet, a little spicy, and wonderfully savory, this Korean-inspired sauce brings bold flavor to every bite. Fermented miso, Korean chili flakes, fresh garlic, and a touch of maple syrup create a rich, umami-packed sauce that's especially delicious drizzled over beef, rice, and crisp vegetables.
MAKES
4 SERVINGS (2 TABLESPOONS EACH)
QUICK RECIPE OVERVIEW
Why you’ll love it
No cooking or specialty bottled sauce needed! This homemade version uses simple ingredients and lets you control the sweetness and heat.
What Makes It So Flavorful?
Fermented miso gives the sauce its deep, savory character, while Korean chili flakes add gentle smoky heat. Coconut aminos, garlic, and maple syrup round out the flavors with just enough sweetness.
Helpful Tips
Use Korean chili flakes (gochugaru) rather than regular crushed red pepper flakes. They have a distinct flavor and generally milder heat. Start with 1 tablespoon and adjust to your preference.
Sweet & Spicy Korean Gochujang Sauce
SAVORY · SPICY · UMAMI-RICH
ABOUT 4 SERVINGS | PREP 5 MINUTES | COOK NONE
Ingredients:
2 tablespoons gluten-free white miso paste
2 teaspoons pure maple syrup
1–2 tablespoons Korean chili flakes (gochugaru), to taste
2 tablespoons coconut aminos
1 garlic clove, minced
1 teaspoon unseasoned rice vinegar
2–3 tablespoons water, to thin as needed
Method:
Combine all ingredients in a tall container and blend with an immersion blender or small food processor until smooth. Add water, 1 tablespoon at a time, to reach your desired consistency.
Adjust the flavor. Taste and add more chili flakes for heat, maple syrup for sweetness, or a little rice vinegar for brightness.
Drizzle over your Korean-Inspired Beef & Veggie Bowls (see recipe ↗), or refrigerate until ready to use.
Recipe Notes
Adjust the Heat: Start with 1 tablespoon Korean chili flakes for a milder sauce. Increase to 2 tablespoons for more heat, depending on the strength of your chili flakes.
Miso Options: Chickpea miso has a savory, fermented flavor and is naturally soy-free. White miso works beautifully too.
Coconut Aminos Substitute: Use 1 tablespoon gluten-free tamari mixed with 1 tablespoon water. Tamari is saltier, so taste before adding more.
Less Sweet: Reduce the maple syrup to 1 teaspoon if you prefer a more savory sauce. Coconut aminos already provide some natural sweetness.
Make It a Dressing: Add a little extra water or rice vinegar for a thinner consistency that's easy to drizzle over rice bowls and salads.
Meal Prep: Make the sauce ahead and store separately from your cooked beef and vegetables. Add just before serving for the freshest flavor.
Storage: Refrigerate in an airtight container for up to 4 days. Stir before using, as the sauce may thicken slightly.
