Vegetarian Buldak Sauce
Spice up your vegetarian dishes with this irresistible Vegetarian Buldak Sauce—a fiery yet perfectly balanced Korean-inspired condiment that's sure to tantalize your taste buds! Made with the bold flavors of gochujang (Korean red chili paste), soy sauce, and a touch of sweet brown sugar, this sauce offers a harmonious blend of heat, umami, and sweetness. Garlic and ginger bring aromatic depth, while rice vinegar adds a subtle tang. Finished with a cornstarch slurry for the ideal glossy thickness, this sauce is perfect for coating plant-based proteins, roasted vegetables, or even rice and noodles. Ready in just 15 minutes, it's a quick and flavorful way to bring Korean spice to your kitchen. A must-try for anyone seeking a vegetarian twist on the beloved Buldak sensation!
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Recipe Information
Ingredients
- 4 tablespoons Gochujang (Korean red chili paste)
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Brown sugar
- 2 tablespoons Water
- 1 tablespoon Sesame oil
- 3 cloves Minced garlic
- 1 teaspoon Ginger, grated
- 1 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Black pepper
- 1 teaspoon Cornstarch
- 1 tablespoon Water (for slurry)
Instructions
In a medium-sized bowl, mix together the gochujang, soy sauce, rice vinegar, brown sugar, water, and sesame oil until the sugar is dissolved and the mixture is smooth.
Heat a small saucepan over medium heat. Add the minced garlic and grated ginger to the pan and sauté for about 1 minute until they are fragrant.
Pour the prepared sauce mixture into the saucepan with the garlic and ginger. Stir well to combine.
Add the crushed red pepper flakes and black pepper to the saucepan. Stir and bring the sauce to a gentle simmer.
In a separate small bowl, combine the cornstarch with the tablespoon of water to create a slurry.
Slowly pour the cornstarch slurry into the simmering sauce, stirring continuously until the sauce thickens slightly, about 1-2 minutes.
Once thickened to your liking, remove the sauce from heat.
Let the sauce cool slightly before using it to coat your favorite vegetarian protein or vegetables. It can also be stored in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 710 mg | 31% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 9.4 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 97 mg | 2% | |
*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.
