8 Gochujang Miso Recipes

Gochujang and miso are two incredibly flavorful condiments that originate from Korean and Japanese cuisines respectively. When combined, they create a flavor bomb that packs a serious umami punch.

8 Gochujang Miso Recipes

Gochujang is a thick, pungent Korean condiment made from chili peppers, rice, fermented soybeans, and salt. It hits all the right notes - spicy, sweet, salty and umami.

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji. It's umami-rich, and salty, and comes in a variety of colors and flavors.

Together, these two ingredients can seriously upgrade your weeknight meals. They make an excellent base for sauces, marinades, dressings, and more.

Below are some delicious ways to use gochujang and miso together:

1. Gochujang Miso Sauce

This easy gochujang miso sauce takes just minutes to prepare. It's creamy, spicy, and full of umami flavor.

To make it, simply combine:

  • Miso
  • Gochujang
  • Rice vinegar
  • Toasted sesame seeds
  • Garlic
  • Warm water to thin

Use this sauce for:

  • Drizzling over grain bowls
  • As a dip for dumplings or spring rolls
  • Salad dressings
  • Marinating proteins
  • Stir-fries
  • Noodle dishes

You can also try swapping out some ingredients to customize the flavor. For example, use lime juice instead of rice vinegar or peanut butter instead of tahini. The possibilities are endless!

2. Gochujang Miso Marinade

Marinating proteins in a gochujang miso mixture results in the most flavorful roasted or grilled meat, tofu, or veggies.

To make a simple marinade, whisk together:

Marinate for at least 30 minutes, or up to overnight:

  • Chicken thighs or breasts
  • Firm tofu
  • Pork tenderloin
  • Salmon fillets
  • Veggies like cauliflower, broccoli, carrots

The miso adheres nicely to proteins while the gochujang brings sweet heat. Grill or roast the marinated ingredients until charred and caramelized.

3. Gochujang Miso Stir Fry Sauce

For a quick weeknight meal, you can't beat a simple veggie and protein stir fry. Taking it up a notch is this umami-rich gochujang miso sauce.

Simply blend together:

  • Miso
  • Gochujang
  • Soy sauce
  • Peanut butter
  • Maple syrup
  • Vinegar
  • Ginger
  • Garlic

Toss the sauce with:

  • Cubed tofu or seitan
  • Bell peppers
  • Carrots
  • Mushrooms
  • Scallions

Cook until heated through and serve over rice or noodles. You can also add other quick-cooking veggies like snow peas, baby corn, or zucchini.

4. Gochujang Miso Noodle Bowls

For the ultimate noodle bowl, make a flavor-packed broth with gochujang and miso.

Sauté aromatics like garlic, ginger, and onion. Then whisk in:

  • Gochujang
  • Miso
  • Soy sauce
  • Rice vinegar

Add broth and vegetables to simmer until heated through.

Top your noodles with:

  • Thinly sliced meat or tofu
  • Soft boiled egg
  • Fresh herbs
  • Chili oil
  • Scallions
  • Lime wedges

Some other easy additions include bok choy, mushrooms, carrots, bean sprouts, and nori.

5. Baked Gochujang Miso Cauliflower

Roasting cauliflower wedges or steaks with a gochujang miso mixture creates caramelized, charred edges that are sweet, spicy, and totally addicting.

For the marinade, combine:

  • Miso
  • Gochujang
  • Maple syrup
  • Soy sauce
  • Rice vinegar
  • Ginger
  • Garlic

Steps:

  1. Cut cauliflower into wedges or thick steaks.
  2. Toss cauliflower with the marinade to coat.
  3. Roast at 425F for 15-20 minutes, until tender and charred.
  4. Serve over rice with toasted sesame seeds, scallions, and lime wedges.

6. Gochujang Miso Kabobs

Meat or veggie skewers get a flavor makeover when marinated in a sweet and spicy gochujang miso mixture.

Marinade ingredients:

  • Miso
  • Gochujang
  • Soy sauce
  • Honey or maple syrup
  • Rice vinegar
  • Sesame oil
  • Garlic
  • Ginger

Skewer options:

  • Beef
  • Chicken
  • Shrimp
  • Firm tofu
  • Mushrooms
  • Cherry tomatoes
  • Bell peppers
  • Onions
  • Pineapple

Grill the kabobs over medium-high heat until charred and cooked through. These are amazing served with rice and a tangy slaw on the side.

7. Spicy Gochujang Miso Wings

These Korean-style chicken wings get tossed in a sticky, sweet, and spicy gochujang miso glaze. Finger lickin' good!

For the glaze:

  • Gochujang
  • Miso
  • Soy sauce
  • Rice vinegar
  • Brown sugar
  • Garlic
  • Ginger

Steps

  1. Bake or fry chicken wings until crispy and cooked through.
  2. In a bowl, combine glaze ingredients.
  3. Toss hot wings in the glaze until fully coated.
  4. Bake for 5 more minutes to caramelize the glaze.
  5. Garnish with sesame seeds and scallions.

8. Gochujang Miso Butter Shrimp

Buttery shrimp gets amped up with the addition of a spicy gochujang miso sauce. Serve it over rice for a quick weeknight meal.

Sauce ingredients:

  • Unsalted butter
  • Gochujang
  • Miso
  • Lime juice
  • Soy sauce
  • Chili flakes

Steps:

  1. Melt butter in a skillet over medium-high heat.
  2. Add shrimp and cook for 2-3 minutes per side until pink.
  3. Remove shrimp and add sauce ingredients to the pan.
  4. Add shrimp back and toss to coat in sauce.
  5. Serve over rice garnished with scallions and sesame seeds.

FAQs

Where can I buy gochujang and miso?

You can find both gochujang and miso paste at well-stocked grocery stores, Asian markets, or online.

What's the best way to store them?

Store unopened gochujang and miso in the refrigerator. Once opened, they will keep for months in the fridge.

Can I make substitutions?

For gochujang, you can substitute sriracha or another chili garlic sauce. For miso, try an umami seasoning like nutritional yeast. The flavor won't be exact but it will work.

What proteins work well with gochujang miso?

Chicken, pork, beef, shrimp, and extra firm tofu all pair nicely with the big flavors of gochujang and miso.

What are good veggie add-ins?

Bell peppers, mushrooms, carrots, broccoli, and bok choy complement the spice and umami.

What about dipping sauces?

Gochujang mayo, sriracha mayo, ponzu, and lime wedges make great dipping sauces for gochujang miso recipes.

Can I make it vegan?

Absolutely! Omit ingredients like butter and use vegan subs for non-vegan ingredients.

Conclusion

Gochujang and miso are flavor superstars that can massively upgrade your home cooking with little effort.

Their fermented umami goodness shines through in stir-fries, salad dressings, noodle bowls and so much more

With just a few staple ingredients like condiments, soy sauce, sesame, and rice vinegar, you can quickly pull together restaurant-worthy meals any night of the week.

So do yourself a favor and incorporate these Korean and Japanese pantry heroes into your kitchen lineup. Your tastebuds will thank you!

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