Sticky Gochujang Tempeh
Sweet, sour, hot and punchy, this sticky gochujang tempeh is gloriously flavoursome with multiple hits of umami. It’s protein rich, requires little effort to make and is vegan too. Bake, air-fry, grill or even barbecue, the recipe is that versatile. Serve with rice and stir-fried cabbage or coleslaw for a delicious well rounded meal.
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What Is Gochujang?
Gochujang is a fermented Korean red chilli paste. It’s a bit like miso, in that it’s umami-rich and made with fermented soy beans. However, it contains a few other ingredients too, including hot chilli peppers.
It’s sweet as well as hot and salty. Traditionally, this sweetness came from long fermentation times which allowed the rice to turn to sugar. But sadly, today it mostly comes from added sweeteners. If anyone comes across a brand that doesn’t contain corn syrup or similar I’d love to know about it.
Gochujang is an important ingredient in Korean cuisine. Bibimbap and tteokbokki are two of the most well known dishes where gochujang is essential.
Add it to soups, stews and sauces to instantly bump up the flavour. It’s extremely punchy, so a little goes a long way. If you’re not used to using it, go cautiously to begin with and only use it in small amounts.
Much like miso, you don’t need to store a good quality gochujang in the fridge after opening. Just seal it and keep in a cool dark place, like a kitchen cupboard. However, if you’re at all concerned about its shelf life, keep it in the fridge. It will most likely last for years.
What To Use Instead Of Gochujang
The best substitute for gochujang is an equal mix of hot chilli pepper sauce and dark miso paste. Use your favourite sauce or use my recipe to make your own chilli sauce.
Where To Find Gochujang
Most supermarkets now sell gochujang here in the UK. You’re most likely to find it in the world food aisle. It usually comes in a distinctive 500g red tub covered in Korean writing and it costs around £5.
Failing that, specialist Asian shops should stock it or you can buy it online. Amazon stock a vegan gochujang*, which contains the traditional fermented soybeans.
Sticky Gochujang Tempeh
Korea meets Indonesia in this recipe for sticky gochujang tempeh. It’s fusion food at its best and offers a culinary adventure par excellence.
If you’ve not cooked with tempeh before, do give it a try. It’s a wonderful source of healthy protein for vegans and vegetarians. It’s tasty too. You can find out about it and why it’s so good for you in this marinated tempeh post.
In this recipe, the tempeh is twice cooked. First it’s fried to enhance its natural nutty flavour. Heating also makes it easier for the tempeh to soak up the marinade. Once you’ve marinaded it, it’s then baked, air-fryed, grilled or barbecued to give that glorious sticky texture and flavour.
It’s best served whilst hot, but is also good for snacking and next day lunchboxes.
Sticky Gochujang Tempeh: Step-by-Step
It takes very little hands on time to make this sticky gochujang tempeh recipe. You do, however, need twenty minutes for the tempeh to marinade and then another twenty minutes or so for it to cook.
Step 1. Slice Tempeh
Using a sharp knife, slice the tempeh block into eight more or less equal slices.
Step 2. Fry Tempeh
Fry the slices in oil over a moderate heat until golden. This will take about three minutes. Flip over and fry the other side for a further three minutes.
I use my cast iron skillet* for this, but any good non-stick frying pan will do.
Step 3. Mix Gochujang Marinade
Whilst the tempeh is frying, mix up the marinade. Place all of the marinade ingredients into a small bowl and give a good stir.
The mixture should be thick, but not so thick it won’t soak in. Add an additional tablespoon of water, if it’s too viscous.
Top Tip
If you’re not vegan, you can use honey rather than maple syrup, by way of a change.
Step 4. Marinade Tempeh
Spoon about a third of the marinade into a flat bottomed bowl. Lay half of the fried tempeh pieces on top, then cover with another third of the marinade. Next transfer the remaining four tempeh slices to the bowl, then cover with the remaining marinade.
Cover the bowl with a plate and leave to marinade for ten minutes.
Turn all of the slices over, ensuring that every bit is covered in the marinade and leave for a further ten minutes.
Top Tip
You can leave the tempeh in the marinade for up to 24 hours. The longer, the better. Just cover it and leave in a cool place.
Step 5. Bake Tempeh
Line a shallow baking tin with parchment paper. Then transfer the tempeh slices to the tin. Cover with any marinade left in the bowl and bake in the oven for fifteen minutes.
The tempeh is done when it’s sizzling and the marinade has caramelised, but is still sticky.
Top Tip
I use an air-fryer to cook my sticky gochujang tempeh. Just set it at 180℃ (160℃ fan, 350℉, Gas 4) and “fry” for ten minutes.
You can also grill the tempeh under a hot grill for about seven minutes either side. Likewise, it works well on a barbecue too.
How To Serve Sticky Gochujang Tempeh
Sticky gochujang tempeh is both tasty and protein rich. It thus lends itself well to the main event of the meal.
The tempeh is good served warm with short-grain brown rice and some sort of stir-fried or braised greens. This time though, I went with a version of Asian red cabbage which I used in this vegan omelette recipe. It perhaps wasn’t the best choice for photographs, but it sure tasted good.
Add some chopped coriander (cilantro), spring onions (scallions) and a sprinkling of toasted sesame seeds for additional interest and flavour. A good squeeze of lime juice sets things off very nicely and a spoonful of kimchi on the side never goes amiss.
Although, it’s delicious served in this way, it’s actually really good for lunchboxes too. Try it in a wrap with salad or with some coleslaw and quinoa.
Other Asian Dishes You Might Like
- Crispy tofu with sticky sesame sauce
- Easy one pot ramen with tofu & vegetables
- Gado gado: Indonesian vegetable salad
- Korean glass noodles
- Spicy peanut butter noodles with steamed vegetables & smoked tofu
- Sticky chilli broccoli
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this sticky gochujang tempeh, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more tempeh recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Sticky Gochujang Tempeh. PIN IT.
Sticky Gochujang Tempeh – The Recipe
Sticky Tempeh
Ingredients
- 200 g tempeh
- 1 tbsp sunflower oil (or other neutral oil)
- 2 tbsp gochujang chilli paste
- 1 tbsp tamari (affiliate link) (can use your favourite soy sauce)
- 1 tbsp tomato paste
- 1 tbsp maple syrup* (or honey if not began)
- 2 tsp brown rice vinegar*
- 1 tsp toasted sesame oil*
- 1 tbsp water
Instructions
- Cut the tempeh block into eight even slices.200 g tempeh, 1 tbsp sunflower oil
- Fry the slices in the oil over a moderate heat until golden. About 3 minutes. Flip over and fry the other side for a further 3 minutes. I use my cast iron skillet for this, but any good non-stick frying pan will do.2 tbsp gochujang chilli paste, 1 tbsp tamari (affiliate link), 1 tbsp tomato paste, 1 tbsp maple syrup*, 2 tsp brown rice vinegar*, 1 tsp toasted sesame oil*, 1 tbsp water
- Meanwhile, stir all of the remaining ingredients together in a small bowl. The mixture should be thick, but not so thick it won’t soak in. Add an additional tablespoon of water, if needed.
- Spoon half of the marinade into a flat bottomed bowl. Transfer the warm tempeh pieces to the bowl then cover with the remaining marinade. Leave for at least ten minutes, then turn the slices over to ensure everything is covered. Leave to marinade for a further ten minutes.
- Set the oven to 200℃ (180℃ fan, 400℉, Gas 6).
- Line an ovenproof tray with baking paper, then transfer the tempeh slices to the tray. Cover with any remaining marinade and bake for fifteen minutes. Or use an air-fryer set at 180℃ (160℃ fan, 350℉, Gas 4) for ten minutes. You can also grill the tempeh under a hot grill for about seven minutes either side. The tempeh is done when it's sizzling and the marinade caramelised, but still sticky.
- Serve with short-grain brown rice, stir-fried cabbage or coleslaw, coriander leaves (cilantro), chopped spring onions (scallions), a squeeze or two of lime juice and toasted sesame seeds.
Notes
Nutrition Estimate
Sharing
I’m sharing this recipe for sticky gochujang tempeh with #CookBlogShare, which is hosted by Farmersgirl Kitchen this week.
I’ve never come across gochujang before. It sounds lovely, and your marinaded tempeh is inspired. Sadly… the ingredients of the gochujang are not safe for Coeliacs, which is a darn shame, as I’d have loved to try this x
Oh no Kate. What’s in it? It should be made with glutenous rice and soy beans. It might be worth hunting around.
You had me at gochujang – i love this spicy tempeh recipe
Thank you Nancy. Gochujang is wonderful stuff indeed.
I love gochujang, so much depth of flavour. This simple recipe will be so delicious.
Hope you like it Janice. It’s a firm favourite with us. However did we get on before such things as gochujang?
Perfectly sticky and so delicious. This gochujang tempeh is a wonderful idea for any meal. Definitely love these korean flavors!
Thank you Anaiah. Korean flavours are still relatively new for us here in the UK, so it still feels quite exciting.
This looks wonderful. I’ll head to the Korean geocery thats a short bus ride from me and see what they have
Wow, you have a Korean store close by? How marvellous. Enjoy the ride and good luck.
This looks really easy and tasty. I have not seen tempeh in a round shape before – nice!
Weirdly, it’s now easier to find the round than it is oblong – which is how I always used to buy it.
Ooh, this looks good! I tried gochujang in New York a few years ago but haven’t seen it here – thanks for the info on where to find it – so delicious 🙂
Thanks Helen. I’m sure you’ll have no trouble at all finding it in Cambridge. Definitely worth looking for.
Love tempeh..a very flavourful way to prepare it!
Thanks Angie. Tempeh is a firm favourite here.
You had me at gochujang – yum!
I’m with you there. It’s addictive stuff.