Soy-Free Buldak Sauce
Discover the bold and fiery flavors of this Soy-Free Buldak Sauce, a perfect alternative for spice lovers seeking a soy-free twist on the classic Korean favorite. Packed with authentic ingredients like gochujang, gochugaru, and fish sauce, this quick and easy recipe delivers the signature heat and smokiness of buldak sauce without the use of soy-based products. Balanced with honey, brown sugar, and rice vinegar for a touch of sweetness and tang, and elevated by aromatic garlic, ginger, and sesame oil, every spoonful is bursting with rich, complex layers. Ready in just 15 minutes, this versatile sauce is ideal for coating grilled chicken, drizzling over roasted veggies, or adding a spicy kick to your favorite dishes. Perfect for gluten-free and soy-free diets, this sauce will transform your weeknight meals with irresistible Korean-inspired flair!
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Recipe Information
Ingredients
- 4 tablespoons Gochujang (Korean red chili paste)
- 2 tablespoons Gochugaru (Korean red pepper flakes)
- 2 tablespoons Fish sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Honey
- 1 tablespoon Brown sugar
- 4 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Sesame oil
- 0.5 teaspoon Black pepper
- 0.25 cup Water
Instructions
In a medium-sized bowl, combine the gochujang, gochugaru, fish sauce, rice vinegar, honey, and brown sugar. Mix well until the sugar dissolves completely.
Add the minced garlic and grated ginger to the bowl, mixing them into the sauce until well incorporated.
Slowly add the sesame oil and black pepper, continuing to stir the mixture until you achieve a uniform consistency.
Transfer the mixture to a small saucepan over medium heat.
Add the water and stir continuously to prevent the sauce from sticking to the pan. Let the sauce come to a gentle simmer.
Cook the sauce, stirring occasionally, for about 3-5 minutes until it thickens slightly.
Remove the saucepan from heat and let the sauce cool to room temperature.
Once cooled, use the sauce to coat grilled or cooked chicken, or pour it over your favorite protein or vegetables for a spicy Korean kick. Store any leftover sauce in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4030 mg | 175% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 59.5 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 612 mg | 13% | |
*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.
