Let’s keep it going with sauces. This recipe is from The Korean Vegan. Yeung Man Cooking over on Youtube also has a similar peanut sauce but it doesn’t have the gochugaru.
This is my standard spicy sauce for noodles/rice.
- 1/4 cup rice syrup(or other syrup)
- 2 tbsp water
- 1 1/2 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tbsp potato starch(or other starch)
- 1 tbsp gochugaru(adjust for spice level)
- grated garlic to taste
Mix everything in a bowl. Whisk to incorporate. Heat over low heat until it thickens.
Some optional things to add might be peanut butter, grated ginseng, sesame oil, etc.
Last year, Haley and I went to a great wedding that had the most amazing tempeh. The marinade was absolutely insane. They didn’t have a real recipe, but this is the gist of it. Make this.
After making it a few times, I’ve added a couple of ingredients, so this isn’t the exact wedding recipe. Soy sauce even things out. Syrup/sweetener boosts flavor development when you cook it, while also helping the marinade “stick” a bit. I’ll sometimes add a bit of MSG, cuz why not?
Apple Cider Vinegar
Olive Oil
Syrup(I use maple syrup or brown rice syrup)
Water
Soy Sauce
Salt
Nutritional Yeast
Sumac
Mushroom Powder
Grated Ginseng*
Grated Garlic*
Whisk to combine. Coat/marinade tempeh. Bake at ~375 for ~60 minutes, flipping and basting the tempeh every 15 or so minutes.
* I think grating/microplaning your ginseng and garlic is worth the effort. I’ve found that chopping, even really well, doesn’t release as much flavor into the sauce. It’s not required.
Here’s Haley on the ground eating the tempeh. This proves how delicious it is.
