Gochujang Inspired Quick Fermented Garlic and Maple Hot Sauce

by Kaitlynn Fenley

This simple Gochujang-inspired fermented hot sauce only takes 10 minutes to prepare. It’s a deliciously umami hot sauce, loaded with spicy, sweet, and savory flavors. You can use this sauce with any dish that needs a little heat!

What is Gochujang?

Gochujang is Korean red chili paste. It’s a type of thick hot sauce with funky, sweet, umami flavors. Gochujang sauce is a fermented Korean chili paste made from glutinous rice, fermented soybeans, red chili pepper flakes, and salt. There are a lot of varieties of Gochujang, made with different types of peppers.

What Does Gochujang taste like?

Gochujang’s flavor comes from the fermentation process. I think it’s the most flavorful hot sauce around. It’s a blend of sweet, earthy, sour savory, and spicy flavors. This hot sauce has a strong, full-bodied flavor. You can use gochujang sauce anywhere you’d use other hot sauces. I like to put this savory, spicy sauce on rice bowls, on tofu, on fish, and in ramen.

Quick Fermented Vegan Version

Normally, to make gochujang we have to ferment it for quite a while. That is why I decided to experiment with this quick fermented version. So this is not a true Korean Gochujang recipe, but the flavor is very similar. I chose to incorporate fermented kimchi brine and apple cider vinegar for a full fermented flavor. This probably my favorite spicy fermentation project to date. I incorporated the following ingredients:

Homemade Gochujang Sauce

With the ingredients I used in this recipe, the sauce only needs to ferment in the fridge for 48 hours. All the fermented flavor and flavor developing microbes come from the miso paste, kimchi brine, and apple cider vinegar. So, we do not need a long fermentation process to develop the flavor. This process is similar to my process of wild heirloom culturing vegetables.

More Spicy Recipes to Try

Print

Quick Fermented Garlic and Maple Gochujang Sauce

This simple Gochujang-inspired fermented hot sauce only takes 10 minutes to prepare. It’s a deliciously umami hot sauce, loaded with spicy and savory flavors. You can use this sauce with any dish that needs a little heat!

  • Author: Kaitlynn Fenley
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 24 Servings 1x
  • Category: Sauce
  • Method: Fermentation
  • Cuisine: Korean
  • Diet: Vegan

Ingredients

Scale
  • 3 Tablespoons Miso Paste
  • 2 Tablespoons Maple Syrup
  • 1/3 Cup Korean Chili Flakes (Gochugaru)
  • 2 Tablespoons Tamari
  • 1 Tablespoon Minced Garlic
  • 1/4 Cup Sauerkraut or Kimchi Brine
  • 2 Tablespoons Apple Cider Vinegar

Instructions

  1. In a food processor, combine all of the ingredients.
  2. Blend until smooth.
  3. Transfer to a jar and secure the lid.
  4. Allow to culture in the fridge for 48 hours, then enjoy! 

Keywords: Gochujang, vegan, hot sauce, spicy, fermented

You may also like

6 comments

Audrey March 4, 2021 - 12:32 am

How long will this last in the fridge? Does it have to be refrigerated? Thanks!

Reply
Kaitlynn Fenley March 8, 2021 - 9:10 am

yes, it needs to be refrigerated. It should last 6 to 12 months in the fridge.

Reply
Bridget March 10, 2021 - 5:08 pm

Hi Kaitlynn, I’d love to attempt this recipe!! Looks so good!!
I have Korean Chili “Powder”, (Gochugaru) and am wondering if that is what you mean by “flakes.” Otherwise i can make a trip out to the asian grocery store and try to track down the flakes. Much thanks.

Reply
Kaitlynn Fenley March 12, 2021 - 2:24 pm

The Gochugaru I have is more flake-like, but the powder will work perfectly too! You may want to add a little bit less, since powder may be denser when measured by volume.

Reply
Albertina March 22, 2021 - 6:29 am

I love gochujang and I made it the first time for my fiance and he is now he is also a fan of gochujang. Thanks!

Reply
Sergio December 4, 2021 - 8:26 pm

I have been fermenting pickles and cabbage most of my adult life and sometimes they would come out tasty other times I had to discard it. You opened my eyes on several things. Salt percentage by weight, longer fermentation time and fermenting in the dark. All those have helped tremendously.
Now I am looking at making Kim chi. Do you have suggestion how much red chilli pepper should be used?
Thanks!

Reply

Leave a Reply to Kaitlynn Fenley Cancel Reply

Recipe rating