Perfectly sticky sweet, this Korean teriyaki sauce takes Asian food to a whole new level! Vegan, gluten free with a soy free version to meet any diet need!
After I created my Korean Chickpeas, Carrots and Potatoes dish, I really needed another Korean sauce twist in my life. I need sauce like I need water, so if I go too long without a new creation I get the shakes. The sauce from that meal is so good and unique in all my recipes and it felt lonely without a buddy to keep it company.
I really love Asian food, especially teriyaki, so I decided to mesh my two worlds of Korean and teriyaki together and my new Korean teriyaki sauce was born! It’s the perfect amount of sticky, mixed with a touch of sweet, a touch of spice, and the salty goodness that teriyaki gives us.
The flavor here is definitely unique, where teriyaki is concerned. When I created the Korean chickpeas recipe, it was inspired by my friend MJ when I veganized her Korean Spicy Chicken and potatoes dish. In her recipe, she used a Korean chili paste in her sauce and I didn’t have that.
So I used a mix of spices and seasonings I had in my pantry to achieve the same hint of flavors. The same spices were used here in this Korean teriyaki sauce to give it the flair I was going for. This sauce is the perfect way to mix it up! Plus it’s so easy to make and way tastier than any store bought version.
So what are you waiting for?! Grab a pot and that whisk, throw in the ingredients and heat it up. You’re only minutes away from Asian perfection on your plate!
Ways To Serve This Korean Teriyaki Sauce;
- Drizzle over veggies and rice
- Marinate veggies/tofu or tempeh in this sauce before cooking and serve with rice or noodles
- Use in Stir Fries
Leave me a comment and tell me what you used this on! You can also show me your amazing looking food on Instagram (tag me at veggiesdontbite AND #veggiesdontbite so I don’t miss it) or on Facebook. Seeing all the meals you make induces a happy dance that makes my kids think I’m crazy, but it sure does get me pumped!
- 3/4 cup low sodium Tamari see note
- 3/4 cup plus 2 tablespoons maple syrup
- 1/4 cup mirin
- 1/4 cup paprika
- 1 tablespoon plus 1 teaspoon rice vinegar
- 1 tablespoon plus 1 teaspoon garlic powder
- 2 teaspoons miso I used chickpea miso or you can use mellow white miso
- 2 teaspoons sesame oil optional for taste or you can use toasted ground up sesame seeds in its place if you don’t use oil
- 1-2 teaspoons crushed red pepper optional for spice
- 1 tablespoon plus 2 teaspoons brown rice flour
- Mix all sauce ingredients in a bowl, whisk well. Heat over stovetop on medium low until thickened, whisking well. Be careful not to overcook.
- I use low sodium Tamari at home, regular is fine but it will be much more salty so you may need to adjust the amount. I'd start with 1/2 a cup.
- You can also use soy sauce for this, or even coconut aminos if you can’t have soy. Using soy sauce will make this non gluten free.
- Using coconut aminos will make it slightly sweeter than the tamari or soy sauce, so leave out the 2 extra tablespoons of maple syrup and taste first.
- It may also not be as salty with coconut aminos so if you find it needs more salt, feel free to add salt.