Using a spoon to smooth the top of a bowl of Korean-Inspired homemade Gochujang sauce
4.79 from 14 votes

Easy Gochujang Sauce (Korean Chili Paste)

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.
Author: Minimalist Baker
Prep Time 5 minutes
Total Time 5 minutes
Servings: 8
Category: Sauce
Cuisine: Gluten-Free, Korean-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 2 Weeks


  • 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)
  • 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)
  • ~1/4 cup water (to thin)


  1. To a small blender or food processor, add chickpea miso, maple syrup, chili flakes, coconut aminos, and garlic. Blend together until smooth, adding water to thin into a paste (see photo for texture).
  2. 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.
  3. 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.


*If you can’t find Korean Red Chili Powder, feel free to replace it with something similar such as cayenne or red pepper flake. The flavor and spice level will vary, so adjust accordingly, especially with cayenne, which is much spicier (start small and add to taste).
*Recipe adapted from Leite's Culinaria.

Nutrition Per Serving (1 of 8 Servings)