Easy Gochujang Sauce (korean Chili Paste)

Tip: click step to get into cook mode

⅓ cup chickpea miso paste

¼ cup maple syrup ((plus more to taste))

⅓ cup Korean chili flakes* ((plus more to taste))

¼ cup coconut aminos ((plus more to taste (or sub tamari, but reduce amount as it’s saltier))

4 cloves garlic ((minced))

4 Tbsp water ((to thin))

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.