Spicy Miso Sauce with Gochujang (Vegan 味噌ダレ)

5 from 6 votes

Umami-filled Asian-style spicy Miso sauce with Gochujang that is vegan, oil-free, and perfect over light foods, or as a dip or marinade.

Course Condiment, Sauce

Cuisine Asian, Japanese, Korean

Diet Gluten-Free, Vegan, WFPB

Method Microwave

Prep Time 2

Cook Time 1

Total Time 3

Servings

Calories 43 kcal

Mince garlic with a knife or garlic press.
In a small microwave-safe bowl, combine the minced garlic, Gochujang, Miso, rice vinegar, sugar, lemon juice, and ground roasted sesame seeds.
Cover and microwave for 30 seconds to 1 minute. *The sauce can be eaten raw.
Stir well with a spoon and/or chopsticks until smooth.
Taste and adjust to your liking (more sugar for sweetness, or more vinegar, lemon juice, or water if the sauce is too thick, etc.)
Garnish with a little more suri-goma and sesame seeds, and use as a dip in summer rolls, or a marinade for Tofu or veggies, or put it over fried rice.
Refrigerate leftovers in an airtight container for up to 1 week.

If Gluten-Free: use rice Miso, and avoid barley Miso. And, choose gluten-free Gochujang. Some brands contain wheat.
If WFPB: sub date sugar or erythritol for sugar.
If suri-goma is not available, lightly roast sesame seeds in a pan before grinding them with a grinder.
Nutrition information below is an estimate calculated with the lesser amounts of garlic and sesame seeds.