Vegan Gochujang Tempeh Sandwich
Breakfast, Dinner, Lunch, Snack

Vegan Gochujang Tempeh Sandwich

ramyaramesh3007
Jump to Recipe Print Recipe

If someone had made this Gochujang Tempeh sandwich back when I was a tempeh hater, I would have folded. This gorgeous gorgeous Gochujang Tempeh is meat-y, spicy with a hint of sweetness.

Spicy Gochujang Tempeh Sandwich

Yes, I was a former tempeh hater. I didn’t like how it smelled and how it tasted but only then I realised, I was not preparing it the right way! Tempeh is an ingredient made by fermenting soy beans so it contains all the good stuff – aka Lactobacillus acidophilus (probiotics!). Since vegans don’t consume traditional yoghurt because it contains dairy, vegan fermented foods like tempeh, kimchi and sauerkraut are life savers indeed!

This Gochujang Tempeh actually contains pan-fried tempeh in gochujang sauce, JUST Egg, spicy mayo and crunchy Korean seaweed flakes. I used the one from Bibigo, a Korean Cuisine brand.

Bibigo Korean Seaweed Flakes

Unfortunately, I have not tried a gluten free version of this because store-bought gochujang contains gluten by default because it contains barley and wheat. However, Koko Gochujang does offer a gluten-free Gochujang so if you are able to find those in Asian stores, feel free to substitute that!

Here’s how I make my gorgeous gorgeous Gochujang Tempeh sandwich

Print Recipe

Vegan Gochujang Tempeh Sandwich

If someone had made this Gochujang Tempeh sandwich back when I was a tempeh hater, I would have folded. This gorgeous gorgeous Gochujang Tempeh is meat-y, spicy with a hint of sweetness.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course, Snack
Cuisine: Asian, Fusion, Korean
Keyword: gochujang, sandwich, snack, tempeh

Equipment

  • 2 Frying Pans
  • Small bowls

Ingredients

Gochujang Tempeh

  • 50 g tempeh block
  • 1 tsp gochujang
  • 1 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp rice vinegar
  • 2 tsp sesame oil
  • 1 tsp water (to mix)
  • sesame/olive oil (for frying)

Spicy mayo

  • 1 tsp gochujang
  • 1 tbsp vegan mayo

Toppings

  • 1 burger bun or sandwich bread
  • seaweed flakes
  • 1 JUST Egg (folded)

Instructions

  • Pan fry tempeh in a splash of olive oil or sesame oil until crispy on both sides. This should take about 5 minutes per side.
  • Meanwhile, fry the JUST Egg (folded version) until crispy and soft.
  • Add together the ingredients for the sauce – gochujang, soy sauces, rice vinegar and sesame oil. Pour the sauce mixture over the tempeh and coat evenly.
  • Prepare gochujang mayo by mixing gochujang with vegan mayo. Slice the burger bun into half horizontally.
  • Assemble the ingredients in this way: Bun/Bread > Spicy mayo > JUST Egg > Gochujang Tempeh > Seaweed flakes > Bun/Bread. Slice into half vertically and enjoy!

Notes

  1. Unfortunately, I have not tried a gluten free version of this because store-bought gochujang contains gluten by default because it contains barley and wheat. However, Koko Gochujang does offer a gluten-free Gochujang so if you are able to find those in Asian stores, feel free to substitute that! 
  2. You can substitute rice wine vinegar for mirin or white vinegar. 
  3. You can use any type of bread to make this sandwich. Sourdough or plain white bread would be amazing!