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)
- Minced 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, minced 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 jist of it. Make this, marinade the tempeh.
Apple Cider Vinegar
Olive Oil
Salt
Nooch
Sumac
Mushroom Powder
Bake at ~375 for ~60 minutes, flipping and basting every 15 or so minutes.
Here’s Haley on the ground eating the tempeh. This proves how delicious it is.
