I made this Vegetarian Gochujang Recipe one weekend when we were making some Korean tacos. This Gochujang Slaw is the perfect topping for the tacos. The Vegetarian Gochujang Recipe provides amazing texture and flavor to the tacos! This Vegetarian Gochujang Recipe can be paired with many dishes and is great as a side dish! I love the flavor of Gochujang, and this is a healthy way to enjoy it!
- 1 head of Napa cabbage julienned / cut into thin short strips
- 1 carrot cut into matchsticks
- 1 bunch of scallions chopped (green parts only)
- 1 yellow bell pepper cut into thin strips and halved
- 1 jalapeno pepper chopped
- 3 red radishes cut into matchsticks
- 1 Handful of cilantro leaves chopped
- 2 teas fresh grated ginger
- Juice of 2 limes
- 2 T gochujang paste
- 2 T reduced sodium soy sauce
- 2 T honey
- 2 T sesame oil
- 1 T sesame seeds
- 4 T rice vinegar
- 1/2 teas sea salt
Place all slaw ingredients in a large bowl and mix to combine.
I was introduced to the wonderful taste of Gochujang by this Japanese / Korean restaurant (Osaka) that is close by my work where they have these delicious rice bowls with this amazing spicy Gochujang sauce! Craving some Gochujang flavor, I wanted to create a spicy delicious Healthy Gochujang Recipe! I came up with this recipe that incorporates veggies and Japanese udon noodles! This recipe is also a quick and easy meal to make on a busy weekday night. What really makes this meal is the sauce! But watch out – this sauce is spicy!
Spicy Gochujang Noodles with Veggies
If you are craving some Gochujang flavor check out this spicy delicious Healthy Gochujang Recipe that incorporates veggies and Japanese udon noodles! This Healthy Gochujang Recipe is also a quick and easy meal to make on a busy weekday night.
- 1 red onion chopped
- 1 green bell pepper chopped
- 2 T olive oil
- 7 cloves of garlic chopped
- 2 teas freshly grated ginger
- 3 T Gochujang paste
- 3 T reduced sodium soy sauce
- 4 cups vegetable or chicken broth
- 3 teas agave nectar
- 3 T rice wine vinegar
- 1/2 cup green onions chopped (green and white parts)
- 1 9.5 oz package of udon Japanese wheat noodles
- 2 cups fresh chopped spinach
- Toasted sesame seeds for topping (optional)
In a wok or large sauce pan, over medium high heat, sauté red onions, green peppers, with olive oil for 5 minutes
Reduce to medium low and add garlic and ginger and sauté for 1 minute more (constantly stirring so that the garlic doesn’t burn); you can add a little more olive oil if you need to.
Add Gochujang paste and soy sauce and stir for 1 more minute.
Then add broth, agave nectar, rice wine vinegar and green onions and let simmer for 15 minutes.
Meanwhile, cook your noodles; drain when finished and set aside.
Add cooked noodles and spinach to the wok, stir well until combined and let simmer for about 2-3 more minutes until the spinach has wilted.
This is SPICY! Use less Gochujang paste to turn down the heat.
For the Japanese udon wheat noodles, I use Hakubaku brand.
Craving another Healthy Gochujang Recipe? Check out my Broccoli Pepper Bowls with Spicy Korean Gochujang Sauce recipe!
Broccoli Pepper Bowls with Spicy Korean Gochujang Sauce
- 1 cup of brown rice uncooked
- 3 cups broccoli florets
- 1 red pepper cut in medium-sized strips
- 1 Vidalia onion or yellow onion cut in medium-sized strips
- Olive oil
- 3 green onions chopped
Gochujang Sauce Ingredients:
- 4 T Gochujang paste
- 1 T reduced sodium soy sauce
- ½ cup rice wine vinegar
- 1 T honey
- 2 T chopped green onions
- 1 clove garlic chopped
Begin with rice:
Cook brown rice according to package directions (the brand I used took ½ hour).
Prepare Gochujang Sauce:
In a mixing bowl, whisk together paste, soy sauce, vinegar, and honey.
Then add garlic and green onions.
Prepare peppers and onions:
With about 1 T olive oil, in sauté pan over medium high heat, sauté peppers and onions for 5 minutes, then reduce to low to keep warm until ready to use
In a medium sauce pan/pot – fill up to an inch of water and bring to boil.
Place broccoli in a steamer basket and place on top of the pan and cover, steam for 7 minutes. Note – steamer basket should be above the water, not submerged in water.
Assemble / Serve:
When everything finishes – assemble / portion into bowls, placing rice on the bottom, and broccoli and pepper/onion mix on top.
Drizzle sauce over top and / or serve sauce on the side.
This makes 2 big servings or 4 mid-sized servings. A little of the sauce goes a long way, so you will have extra sauce; you can save it for the weekend for a marinade or use it as a dip for dumplings or other veggies (or meat). The sauce is very spicy, but tasty!