Inspired by Korean gochujang and bibimbap sauce, this Korean-Inspired Chili Sauce is sweet, spicy, and savory. Dates add sweetness, while tomato paste, miso, and coconut aminos add savory, umami flavor. The spice comes from gochugaru, Korean red chili flakes, which isn’t actually that spicy despite its vibrant red color.
Tips and Substitutions:
Gochugaru can be found at Korean supermarkets like H Mart or on Amazon. If you can’t find gochugaru, you can swap it for another chili pepper powder like cayenne pepper, though the flavor and spice level will be different. If using cayenne pepper, start with one teaspoon since cayenne is much spicier than gochugaru.
Instead of rice vinegar, you can use apple cider vinegar or another vinegar of choice.
You can use any miso you have on hand, but I recommend red miso, which is saltier and has more umami flavor than white or yellow varieties.
Feel free to add an extra date or two if you want a sweeter sauce.
How to Use:
You can use this sauce in many ways, but my favorite is on bibimbap. You can also use it to top baked tofu or roasted veggies, or try mixing some into a mashed chickpea salad or kimchi cauliflower fried rice.
Ingredients
- 5 medjool dates pitted
- 3 tbsp water
- 3 tbsp rice vinegar
- 2-4 tsp gochugaru (Korean red chili flakes) adjust to desired spice level
- 3 tbsp tomato paste
- 1 tbsp miso paste
- 1 tbsp coconut aminos
- 1 garlic clove grated
- 1 tsp sesame oil
Instructions
- ADD pitted dates to a heat-safe bowl and pour boiling water over. Soak for 10 minutes to soften the dates.
- DRAIN dates and add to a blender or small (4-cup) food processor along with 2 tablespoons of water. Blend until dates are finely chopped.
- ADD remaining ingredients and blend until a smooth paste forms. Add more water if needed to help blend.
