Vegan Buldak Sauce
Turn up the heat with this mouthwatering Vegan Buldak Sauce, a plant-based twist on the fiery Korean classic! Packed with bold, vibrant flavors, this sauce combines gochugaru (Korean red pepper flakes), smoky gochujang, and savory soy sauce with the perfect balance of sweetness from maple syrup and brown sugar. Fresh garlic and ginger add aromatic depth, while a splash of rice vinegar brightens the mix. Simmered to perfection with nutty sesame oil, this velvety sauce offers a rich and spicy kick that's perfect for drizzling over noodles, rice bowls, or roasted veggies. Ready in just 25 minutes, this vegan Korean-inspired sauce is a must-have for spice lovers seeking authentic, customizable flavors at home.
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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
Directions
Step 1
In a medium-sized bowl, combine gochugaru, soy sauce, rice vinegar, maple syrup, and brown sugar. Stir until the sugar is mostly dissolved.
Step 2
Add the minced garlic and grated ginger to the mixture. Mix well to incorporate the aromatics evenly.
Step 3
Add gochujang to the mixture, ensuring it blends smoothly with the other ingredients.
Step 4
Pour the water into the bowl, stirring continuously until the sauce is smooth and well combined.
Step 5
Heat a small saucepan over medium heat and add the sesame oil.
Step 6
Once the oil is hot, carefully pour the sauce mixture into the saucepan.
Step 7
Bring the sauce to a gentle simmer, stirring occasionally, and let it cook for about 15 minutes until it slightly thickens.
Step 8
Remove the saucepan from the heat and allow the sauce to cool to room temperature.
Step 9
Taste the sauce and adjust the seasoning if necessary—consider adding a bit more soy sauce for saltiness or extra maple syrup for sweetness.
Step 10
Once cooled, transfer the sauce to an airtight container and store it in the refrigerator for up to two weeks.
Nutrition Facts
| Serving size | (444.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 459.5 |
| Total Fat 18.3g | 0% |
| Saturated Fat 2.6g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 0mg | 0% |
| Sodium 2762.9mg | 0% |
| Total Carbohydrate 72.8g | 0% |
| Dietary Fiber 11.0g | 0% |
| Total Sugars 45.1g | |
| Protein 10.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 87.2mg | 0% |
| Iron 3.3mg | 0% |
| Potassium 892.9mg | 0% |
Source of Calories