This gochujang glazed tempeh is crunchy, sweet n’ spicy, and SO ADDICTIVE! Crispy tempeh cooked to perfection(with my secret method) with delicious Korean gochujang sauce!
Rumor has it that it’s crazy addictive, maybe as addictive as heroin…so some of my friends told me this is “heroin tempeh”!
We’re so excited to share the recipe with you because I’m sure you’ll love it!
Essential ingredients for this recipe?
For most of our recipes, you can substitute the ingredients to what you can find near you(as we’ve written down in the posts) to make cooking Korean dishes a lot easier for you!
However, there are two key ingredients that are essential in making this recipe. It’s Gochujang(Korean fermented chili paste) & rice syrup.
From left to right: Rice syrup, soy sauce, gochujang
Gochujang gains its complex flavors from fermentation. It’s made with chili pepper powder, rice, malt, water, & salt. It’s sweet, spicy, and full of umami. This is definitely a Korean pantry essential and one dose of gochujang will completely change your dishes 🙂 I plan to make postings on making homemade gochujang as well!
Rice syrup is another key ingredient! It has subtle sweetness, malty & caramel-like flavor. Koreans often use it for cooking as grain syrup has been used for cooking for a long time before we had sugar. It’s also added to so many dishes(mostly glazed & braised dishes) to add extra flavor, sweetness, and aroma. Your tastebuds will thank you for adding this to the recipe.
How to make Gochujang glazed tempeh?
Check the recipe below and also watch my YouTube video for the step-by-step tutorial with full details!
Gochujang glazed tempeh (고추장 템페 볶음)
Ingredients
- 1 package Tempeh 250g(8oz.)
- 2 tbsp Vegetable oil any vegetable oil with high smoking point and neutral taste: avocado, grapeseed, rice bran, canola, sunflower, soy, etc.
For caramelizing
- ½ tsp Sugar
- ½ tsp Vegetable oil
For sauce
- 1 tbsp Gochujang (Korean chili paste)
- ½ tbsp Gochugaru (Korean chili flakes)
- 1 tbsp Soy sauce
- 2 tbsp Rice syrup
- 2 tsp Minced garlic
- ½ tsp Minced ginger
For garnish
- 1 tsp Toasted sesame seeds
- 1 stalk Green onion or 2 tbsp of sliced green onion
Instructions
- Cut tempeh into small cubes.
- Diagonally slice the green onion.
- Mix "sauce ingredients" together and set aside.
- Heat a pan over medium-high heat. Add 2 tbsp of vegetable oil and tempeh. Pan-fry for 8-10 min. until tempeh is golden brown. Set aside on a plate.
- On medium heat, add ½ teaspoon of sugar(from the ingredient list "For caramelizing") into the pan. When the sugar turns light brown, add oil. Turn the pan around to combine oil and caramel together.
- Add the pan-fried tempeh and coat it with the caramel. Set to one side of the pan.
- Pour in the sauce and let it boil & reduce a little. Toss all together with tempeh.
- Garnish with toasted sesame seeds and sliced green onion.
Video
What should you serve it with?
Of course, this dish being full of Korean flavors would go perfectly with cooked short-grain rice(sushi rice). However, also try with fluffy & aromatic rice types like basmati or jasmine. With your favorite steamed veggie(broccoli, cauliflower, asparagus, etc.) on the side. I loved it trying them together♥
Let us know how you liked the recipe!
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