Vegan Buldak Sauce
Transform your favorite dishes into fiery, finger-licking masterpieces with this Vegan Buldak Sauce, a plant-based twist on the iconic Korean Fire Chicken sauce! Packed with bold flavors, this spicy, sweet, and umami-rich sauce features signature ingredients like gochugaru, vegan gochujang, rice vinegar, and a touch of maple syrup for balance. Fresh garlic and ginger add depth, while sesame oil enhances its nutty aroma. Ready in just 25 minutes, this easy-to-make sauce is perfect for drizzling over rice, noodles, or crispy tofu. With its irresistible blend of heat and sweetness, this recipe is a must-try for anyone craving that authentic Korean flavor—completely vegan!
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Recipe Information
Ingredients
- 4 tablespoons Gochugaru (Korean red pepper flakes)
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Maple syrup
- 2 tablespoons Brown sugar
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, freshly grated
- 2 tablespoons Tochujang (Korean chili paste, vegan)
- 1 cup Water
- 1 tablespoon Sesame oil
Instructions
In a medium-sized bowl, combine gochugaru, soy sauce, rice vinegar, maple syrup, and brown sugar. Stir until the sugar is mostly dissolved.
Add the minced garlic and grated ginger to the mixture. Mix well to incorporate the aromatics evenly.
Add gochujang to the mixture, ensuring it blends smoothly with the other ingredients.
Pour the water into the bowl, stirring continuously until the sauce is smooth and well combined.
Heat a small saucepan over medium heat and add the sesame oil.
Once the oil is hot, carefully pour the sauce mixture into the saucepan.
Bring the sauce to a gentle simmer, stirring occasionally, and let it cook for about 15 minutes until it slightly thickens.
Remove the saucepan from the heat and allow the sauce to cool to room temperature.
Taste the sauce and adjust the seasoning if necessary—consider adding a bit more soy sauce for saltiness or extra maple syrup for sweetness.
Once cooled, transfer the sauce to an airtight container and store it in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2763 mg | 120% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 45.1 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 893 mg | 19% | |
*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.
