Korean Gochujang Stir-fry Vegetables

We are huge fans of gochujang here! This versatile paste can be used to make anything from heartwarming gochujang soup, spicy Korean tofu, to saucy gochujang pasta. And now, it is time to share this fantastic gochujang stir-fry that is irresistibly delicious and has the perfect balance between sweet, sour, and savory. 

For those of you who are sensitive to spice, I recommend getting gochujang with a lower heat level. Or, you could simply reduce the amount of this Korean chili paste used. 

💚Why you will love this recipe 

• Packed with colorful veggies - This easy vegetable dish is a tasty way to get in your daily serving of veg!
• Easy and quick to prepare - All you need is a few simple ingredients and 30 minutes to make this gochujang stir-fry. Fuss-free, minimal effort, and can be made in one pan. 
• Incredibly saucy, flavorful, and bold - The stir-fry sauce used in this recipe is seriously addictive and tasty. Even vegetable haters will enjoy it! 
• Versatile and highly customizable - This gochujang stir-fry pairs wonderfully with noodles and rice. You can also easily swap and adjust the ingredients to make it your own. 

🤔What is gochujang 

Gochujang, also sometimes known as Korean red chili paste or red pepper paste, is a staple condiment in Korean cooking. It is thick, savory, pungent, and umami and is made from Korean chili flakes, glutinous rice, fermented soybeans, and seasonings. 

This versatile paste is used in a wide array of Korean dishes, like in soups and stews, as a marinade, and to make the famous tteokbokki (Korean rice cakes). 

🥦What you will need 

For gochujang sauce

For vegetables

📃Ingredients notes and substitutions 

• Gochujang - Also known as Korean red chili paste/red pepper paste. It is the star ingredient of this dish.
  • You can find it in many groceries, usually in the international food aisle. They are also sold in Korean/Asian markets. I typically purchase my gochujang online. 
  • There are also gluten-free Korean chili paste available in the market if you are concerned about gluten. 
• Mirin - A type of Japanese rice wine meant for cooking. You can substitute it with sake or regular rice vinegar, but you might need to add more maple syrup to balance out the acidity. 
• Soy sauce - Can be substituted with tamari/shoyu. Use gluten-free ones, if needed. 

🔪How to make 

Here is a quick rundown of the process involved in making gochujang stir-fry vegetables. As usual, the full recipe will be in the recipe card at the end of this post. 

Heat up a large cast-iron skillet/non-stick pan. Fry garlic and ginger for a minute until fragrant. 

Add red pepper, carrot, cauliflower, and broccoli into the pan. Cook for 3-4 minutes, or until they are partially cooked. 

Then, add your baby corn. Saute for 2-3 minutes until all the veggies are tender. 

Pour in stir-fry sauce and toss to mix. Give it a taste and add more seasonings, if needed. It is ready to be served. 

✔Helpful tips 

• To make this gochujang stir-fry less spicy, use a milder gochujang, or reduce the amount used. 
• Prep all ingredients ahead of time, and keep them near you while cooking. Stir-frying is a relatively quick process and requires constant stirring. 
• Use a large enough pan for cooking your veggies to prevent them from leaping out of the pan while stirring. 
• Cut veggies into uniform chunks to make sure they cook at the same rate. 
• Leftovers can be refrigerated in an airtight container for up to 4 days. You might have to add a splash of water when reheating if the mixture has dried up. 

✨Variations 

Veggies - You can switch up the vegetables used with whatever you have on hand, like zucchini, mushrooms, snap peas, and bok choy. As a general rule of thumb, add hard veggies first, like broccoli and cauliflower, before adding softer veggies and leafy greens. 

Add a source of protein - Pan-fried tofu, tempeh, chickpeas, and seitan chunks are some excellent plant-based proteins that will work in stir-fries. You could also add an animal-based protein like chicken and beef, if not vegan. Just make sure to cook them first before adding them to your gochujang stir-fry. 

You might have to double the ingredients for the sauce and add it to taste. 

Noodles - Add in some cooked noodles like ramen, soba, udon, or rice noodles to make this a meal. Also, do double the sauce, and add it to taste. 

Extra spicy - Add a generous pinch of gochugaru (Korean red chili flakes) or regular chili flakes. Alternatively, you can top your stir-fry with some sriracha or hot sauce. 

Oil-free - Use ¼ cup of water to saute your veggies instead of oil, adding more, at 1 tablespoon increments, if the mixture starts sticking to the pan. Also, omit sesame oil in the stir-fry sauce, and top it with some toasted sesame seeds instead. 

If you are looking for a healthier gochujang, I recommend giving this Q-Rapha brand a try. 

🔪How to serve 

• Toppings - Top it with chopped green onions, toasted sesame seeds, crushed peanuts, or any other toppings you like. 
• Rice - The best way to serve this gochujang stir-fry in my opinion, as the rice will soak up all the delicious sauce readily. For a lower-carb option, go for cauliflower or broccoli rice instead. 
• Noodles - You could do plain cooked noodles like soba, rice noodles, wheat noodles, or stir-fry noodles like this vegan japchae or jjajang tteokbokki.
• Other Korean/Asian mains - Pair it with other main dishes like gochujang tofu, Szechuan tofu, or wakame miso soup if you are serving a crowd! 

❔Commonly asked questions 

🍽More vegan stir-fry recipes

If you made this recipe, leave a rating and comment below. We would love to hear from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook, and Pinterest to get the latest updates. 😉