Dairy-Free Buldak Sauce
Elevate your spicy cravings with this bold and flavorful Dairy-Free Buldak Sauce, a vegan twist on the iconic Korean fire chicken condiment! Packed with the vibrant heat of gochugaru and the umami-rich depth of gochujang, this sauce strikes a perfect balance with the sweetness of brown sugar and a tangy kick from rice vinegar. Infused with aromatic garlic, ginger, and sesame oil, this dairy-free delight is simmered to glossy perfection in just minutes, making it an easy yet unforgettable addition to any meal. Whether you're coating grilled chicken, drizzling over stir-fried veggies, or spicing up rice bowls, this versatile sauce promises fiery indulgence with every bite. Ready in only 15 minutes, vegan and gluten-friendly substitutions can make this recipe fit even more diets. Store leftovers for up to a week and enjoy the lingering burn!
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Recipe Information
Ingredients
- 3 tablespoons Gochugaru (Korean red pepper flakes)
- 2 tablespoons Gochujang (Korean red pepper paste)
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Sesame oil
- 4 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Rice vinegar
- 2 tablespoons Water
Instructions
In a small saucepan, combine the gochugaru, gochujang, soy sauce, and brown sugar. Stir well to create a thick paste.
Add the minced garlic and grated ginger to the saucepan and stir them into the paste.
Pour in the sesame oil and rice vinegar, mixing everything to combine the flavors.
Place the saucepan over medium heat and slowly bring the mixture to a simmer, stirring occasionally.
Once it starts to simmer, add the water to adjust the consistency. Continue cooking for about 3-5 minutes until the sauce is well combined and glossy.
Taste and adjust seasoning if needed, adding more soy sauce for saltiness or sugar for sweetness.
Remove from heat and let it cool slightly before using.
Use immediately for coating cooked chicken or as a condiment for various dishes. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1921 mg | 84% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 19.6 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 657 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
