Ingredients
Directions
Add all ingredients except the arrowroot powder and water to a medium bowl. Whisk until the gochujang or chili paste is dissolved.
If planning to heat the sauce (and use in a stir-fry), whisk in the arrowroot and water. If planning to use the sauce as a cold dressing, omit the arrowroot powder and water.
Store in an airtight container or mason jar until ready to use. See Chef’s Notes for ideas on how to use the sauce.
Chef's Notes
Substitutions
Instead of gochujang, use sriracha. Or, if you prefer no spice, omit altogether.
Enjoy the sauce on cold dishes
The arrowroot powder will thicken the sauce upon heating. If you prefer a thinner consistency, omit the arrowroot powder and water. You can use the sauce in this way on top of salads, grain bowls, or as a marinade for veggies, tofu, or tempeh.
Enjoy the sauce in hot dishes
If you’re going for a restaurant-style thick sauce and planning to cook the sauce with your main ingredients, then add the arrowroot powder and water, which will thicken the sauce upon heating. This is great for stir-fries.
Whole food sweetener
Use date paste in place of maple syrup.
Storage
Store leftovers in an airtight container or mason jar in the refrigerator for up to 10 days.
Ingredients
Directions
Add all ingredients except the arrowroot powder and water to a medium bowl. Whisk until the gochujang or chili paste is dissolved.
If planning to heat the sauce (and use in a stir-fry), whisk in the arrowroot and water. If planning to use the sauce as a cold dressing, omit the arrowroot powder and water.
Store in an airtight container or mason jar until ready to use. See Chef’s Notes for ideas on how to use the sauce.
