Tteokbokki with whatever vegan goodies you like in it? I usually do carrots, bell peppers, mushrooms, and whatever else I have left over from the week. It’s how I burn through lots of gochujang.

I also like to make a sauce that I’ll put on nearly anything: gochujang, rice vinegar, sesame oil, yellow mustard, agave or brown rice syrup.

You can put that shit in pretty much anything and it’ll be good. Soups, stir fry, curries, ramen, pasta sauces, etc. It stays good for a very long time, too.

I’ve made lentil soup with gochujang. It’s very good. Have also made soy strips spiced with it for tortillas/tacos.

Gochujang spiced pan fried taters and grilled veggies are also excellent.

Would probably be great in a marinade for tofu.

Don’t have any recipes as I don’t really use any, but I’d just use up the paste in everyday cooking and put it into foods that I enjoy.

Imma be real, I don’t know shit about Korean food (I know, shocking, there’s an area I’m less aquatinted with food wise) so my uses for Gochujang are probably sins. I also haven’t had any in my house for a couple of years. I will also add, I’m not vegan I’m just vegetarian. But lets go.

So it goes well in beans, and this was my go to. Can’t go wrong with it.

I like doing Korean-Mexican fusions. Now I wasn’t vegetarian last time I had Gochujang, I would usually do it with chicken, but you have lots of options for alternatives. Chicken isn’t particularly flavorful so it’s pretty easy to replace

Gochujang mayo was one of the more popular sauces at the restaurant I was chef of. I’ve heard good things about vegan mayo, but I fucking hate mayo so my opinion on this doesn’t matter

I like adding it to Italian red sauces. It’s very common for people to put chillis in their red sauce, however Gochujang in red sauce is a very modern, zoomer coded thing. It’s tasty tho

Speaking of red sauces, shakshuka. Know it’s not vegan because of eggs, but Gochujang is great in shakshuka. I’m sure there’s some vegan alternative for the eggs

A go-to vegan dish I make is this north African veggie stew. Cube one large or two medium eggplants into one inch cubes; cut two bell peppers into strips (removing the stem and seeds); drain a can of chickpeas; dice an onion; crush or finely chop a couple cloves of garlic.

In a saucepan, add a good amount of olive oil, heat on high until it just starts to smoke. Add in the eggplant and immediately turn the heat to medium-low, cook for ten minutes stirring regularly.

In the stew pot, heat a tablespoon or so of olive oil on medium heat, then add the diced onion and peppers. Cook until they soften, then add the garlic. Cook until the garlic gets fragrant, then add a couple large cans of crushed tomatoes. Add in the eggplant, chickpeas, some paprika, salt and pepper. Simmer for 10-15 minutes, just enough to meld the flavors. Turn off the heat and then add some chopped parsley and cilantro (this part is optional/adjustable; you can do both, one or the other, or neither).

The recipe calls for stirring in some harissa when serving, but I’ve found that most hot sauces/pastes will work with it, so I’m sure the gochujang will work. Serve with rice or quinoa.

I like to put it in the seitan I make for lunch “meat” . It’s more of a meal prep then a meal as I’ll make a log for the week and use it as protein in a lot of dishes, IMO it has a better texture and fries better then tofu.

To make it you make a dough out of wheat gluten, stock, spices and pastes like gochujang and miso, then make it into a log, wrap it in aluminum foil and steam it for ~30 mins