Gochujang Stir-Fry Sauce

Frequently Asked Questions

• Is this sauce gluten-free?

  As is, this recipe is not gluten-free since it contains soy sauce. However, you could use a gluten-free soy sauce substitute, such as tamari, coconut aminos or Bragg Liquid Aminos. All of these options taste very similar to soy sauce and will add that earthy umami flavor to this sauce.

• If I use a soy sauce substitute, will this recipe be soy-free?

  Unfortunately, no. While you could reduce the soy content by using coconut aminos, which are soy-free, the gochujang paste itself is made from fermented soybeans.

• What is gochujang? Is there a substitute?

  Gochujang is a fermented spicy condiment made from red chiles, soybeans and salt. Typically, the main ingredients are fermented soybeans ground with red chiles and powdered rice, plus a little salt and sweetener. You can find gochujang in most supermarkets and it keeps indefinitely in the refrigerator. To make a substitute for gochujang, combine 2 tablespoons of white miso, 2 tablespoons of chile sauce (such as Sriracha) and 2 teaspoons of molasses.

• What can I make with Gochujang Stir-Fry Sauce?

  Use this tasty sauce in stir-fries, or as a marinade for grilled chicken, grilled steak, grilled fish or grilled vegetables. Toss it with noodles, zucchini noodles or other types of vegetable noodles.

• Can I make Gochujang Stir-Fry Sauce ahead?

  Yes, you can make the sauce ahead and refrigerate in an airtight container for up to 5 days.