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A pan of stir-fry vegetables with rice, water, green onion, and sesame seeds beside.
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5 from 2 votes

Korean Gochujang Stir-fry Vegetables

Featuring crunchy veggies cooked in a delicious spicy sauce, this gochujang vegetable stir-fry makes the perfect quick weeknight meal! This simple one-pan recipe is easy to prepare and is ready in 30 minutes. 
Course Side Dish
Cuisine korean
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 87kcal
Author Meesha



For gochujang sauce

  • 2 tablespoons gochujang paste *
  • 1 tablespoon soy sauce or tamari/shoyu (use gluten-free ones if needed)
  • 1 tablespoon mirin **
  • 2 teaspoons maple syrup
  • 1 teaspoon sesame oil

For stir-fry

  • 3 cloves garlic minced
  • 1 teaspoon minced ginger
  • 1 medium carrot sliced
  • 1 medium red bell pepper julianned
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 6-8 baby corn halved


  • Combine all ingredients needed to make the sauce. Stir well and set aside.
  • Heat a tablespoon of neutral-tasting oil in a large cast-iron skillet/non-stick pan over high heat. Once pan is heated, add garlic and ginger. Fry for a minute, until fragrant.
    3 cloves garlic, 1 teaspoon minced ginger
  • Add carrot, bell pepper, broccoli, and cauliflower next. Saute for 3-4 minutes, or until they are partially cooked.
    1 medium carrot, 1 cup broccoli florets, 1 medium red bell pepper, 1 cup cauliflower florets
  • Now, add baby corn and cook for 2-3 minutes, until all veggies are tender.
    6-8 baby corn
  • Pour in gochujang sauce and toss until veggies are well coated. Give it a taste, adding more seasonings, if needed. Enjoy while hot.


*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. 
  • If you are sensitive to heat, reduce the amount used, or opt for a mild gochujang instead. 
**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. 
Helpful tips 
  • 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. 


Calories: 87kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 313mg | Potassium: 359mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3688IU | Vitamin C: 74mg | Calcium: 34mg | Iron: 1mg