Gochujang Glazed Tempeh｜ 고추장 템페 볶음[vegan]

If you’re looking for a delicious plant-based dish that’s packed with flavor, you’ve found it! This gochujang-glazed tempeh recipe brings the bold, spicy kick of gochujang (Korean red chili paste) together with crispy tempeh, creating a sweet, savory, and satisfying meal that will quickly become a favorite. Whether you’re a long-time tempeh fan or trying it for the first time, this easy-to-make dish offers a unique fusion of flavors that’ll make your taste buds dance.

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What is Tempeh? Why Use It in Korean Dishes?

Tempeh is a fermented soybean product that originated in Indonesia but has become popular worldwide due to its high protein content and firm texture. Unlike tofu, which is smooth and soft, tempeh has a denser, meatier consistency that works great for grilling, stir-frying, or even as a filling for sandwiches.

Nutritionally, tempeh is a powerhouse, offering vitamins, minerals, and fiber, making it an excellent plant-based alternative to meat. As a fermented soybean food, tempeh contains naturally occurring probiotics and bioactive compounds, which can support gut health, improve digestion, and enhance nutrient absorption. The fermentation process also helps reduce antinutrients in soybeans, making their nutrients more accessible to the body.

In this recipe, tempeh shines when paired with a gochujang glaze, which coats it in a beautiful, glossy finish while adding layers of spiciness, sweetness, and umami. And with the added crunchiness from caramelizing, this dish takes tempeh to a whole new level of deliciousness.

The Ingredients: What Makes This Dish Special

To make gochujang-glazed tempeh, you only need a few simple ingredients, many of which you probably already have in your kitchen. Here’s a breakdown:

1. Tempeh: This is the star ingredient, offering a hearty, chewy texture that crisps up beautifully when cooked. I recommend using organic tempeh for the best flavor and quality.
2. Gochujang (Korean Red Chili Paste): A fermented paste made from chili peppers, glutinous rice, and soybeans, gochujang is the foundation of many Korean dishes. It’s spicy, sweet, and savory—just the right combination for this glaze.
3. Gochugaru (Korean Chili Powder): This fruity and naturally smoky chili powder add a heat that enhances the gochujang’s flavor. If you can’t handle so much heat, you can omit this..
4. Soy Sauce: For added saltiness and depth of flavor. I used commercial Korean soy sauce that is naturally brewed. I recommend Sempio brand’s Yangjo Ganjang (Naturally Brewed Soy sauce).
5. Rice Syrup: This is the secret ingredient that gives the tempeh its caramel-like sweetness with a slightly nutty undertone. It perfectly balances the heat from the gochujang and gochugaru. You can find them at Asian grocery stores or at organic stores.
6. Garlic & Ginger: These aromatics elevate the sauce, giving it a fresh, fragrant kick that complements the other ingredients.

Each of these ingredients plays a role in creating a balanced, flavor-packed dish that you’ll want to make again and again!

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Why You’ll Love This Recipe

This gochujang-glazed tempeh is sweet, spicy, and packed with umami. Plus, it’s:

• Plant-based: A great option for vegans and vegetarians who want to enjoy a Korean-inspired dish without meat.
• Healthy and filling: Packed with protein and fiber, it keeps you full without feeling heavy.
• Versatile: Whether you’re cooking for yourself or feeding a crowd, this dish is easy to double or triple!

How to Make Gochujang-Glazed Tempeh: Step-by-Step

Step 1: Prep the Ingredients

• Cut the tempeh into small cubes or strips, depending on your preference. This will help the tempeh absorb the glaze and become crispy on all sides.
• Slice the green onion diagonally to create delicate, crisp pieces for garnish.

Step 2: Mix the Sauce

In a small bowl, combine the following:

• 1 tablespoon gochujang (Korean red chili paste)
• ½ tablespoon gochugaru (Korean red pepper powder)
• 1 tablespoon soy sauce
• 2 tablespoon rice syrup
• 2 teaspoon minced garlic
• ½ teaspoon minced ginger

Whisk everything together and set aside. The rice syrup will help to create a smooth, glossy glaze that caramelizes beautifully when cooking.

Step 3: Cook the Tempeh

Now, let’s get the tempeh crispy! You have two options here:

• Pan-frying: Heat 2 tbsp vegetable oil (with a neutral taste like avocado or grapeseed oil) in a pan over medium-high heat. Add the tempeh and fry for 8-10 minutes, turning occasionally, until golden brown and crispy.

• Air frying: For a hassle-free option, you can use the air fryer. Coat tempeh pieces with 2 tablespoons vegetable oil. Preheat the air fryer to 190°C (375°F) and cook the tempeh for 8 to 10 minutes, shaking the basket halfway through for even crispiness.

Either method works well 🙂

Step 4: Caramelize the Tempeh

This next step is key to creating that extra crunch and deep flavor:

• In the same pan, add ½ teaspoon sugar and cook over medium heat until the sugar begins to turn light brown.
• Add a small amount of vegetable oil and swirl it to combine, creating a caramel-like base.
• Add the crispy tempeh back into the pan and toss it in the caramel to coat. This step adds a subtle crunch to the tempeh, enhancing the texture and flavor.

Step 5: Glaze and Toss

Now it’s time for the fun part! Pour in the gochujang sauce and bring it to a simmer, allowing the sauce to thicken slightly and coat the tempeh evenly. Toss everything together to ensure the tempeh is well-coated and glossy.

Step 6: Garnish and Serve

Finally, plate the gochujang-glazed tempeh and garnish with toasted sesame seeds and sliced green onions. These add the perfect finishing touch of crunch and freshness.

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Variations & Tips for Customizing

While this gochujang-glazed tempeh is delicious on its own, there are many ways you can customize it to suit your taste. Here are a few ideas:

• Add Vegetables: You can stir-fry veggies like bell peppers, onion or broccoli alongside the tempeh for a complete one-pan meal.
• Try Different Proteins: If you prefer, you can swap tempeh for tofu or even chicken (for non-plant-based eaters).
• Adjust the Spice: If you like things spicier, feel free to increase the amount of gochugaru.
• Serving Suggestions: Serve the glazed tempeh over steamed rice or toss it in a bowl with noodles for a hearty meal. You can also serve it with kimchi for an authentic Korean touch 🙂

Check the recipe below and also watch my YouTube video for the step-by-step tutorial with full details!

How to Store Leftovers

If you have any leftovers (though I doubt you will!), here’s how to store them:

Reheating: Reheat the tempeh in a pan over medium heat to bring back its crispiness, or toss it back into the air fryer for a few minutes.

In the fridge: Store your gochujang-glazed tempeh in an airtight container for up to 3 days.

FAQs

Q: Can I use other types of sweeteners instead of rice syrup?
A: Yes! You can use honey, maple syrup, or even agave syrup, but rice syrup adds a unique depth to the flavor.

Q: Can I make this recipe gluten-free?
A: Absolutely! Check if your gochujang has any gluten in it (artisanal ones are usually made with rice, while commercial ones often has wheat flour in them) and substitute soy sauce with gluten-free soy sauce alternative.

Conclusion

This gochujang-glazed tempeh is a flavorful, crunchy, and satisfying dish that’s perfect for anyone looking to try something new. Whether you make it in the air fryer or pan-fry it, the crispy tempeh coated in a sweet-spicy glaze will win you over in no time.

Give this recipe a try and let me know how it turns out! Don’t forget to tag me on Instagram with your version of this dish!

For more plant-based Korean recipes, check out some of my other favorites:

• Kimchi biji-jjigae (김치 비지찌개): Creamy kimchi & chickpea stew
• Ssam & Gang-doenjang (쌈과 강된장): The ultimate vegetable rice wraps, a.k.a. ssam, with vegetable & umami-packed thickened soybean paste stew

Also, check out the shorts for updated version with Air-fryer