Gochujang Curry

This Gochujang curry is made with sweet potatoes and coconut milk, and it's simply bursting with flavor! Whether you're a curry lover or a Korean food enthusiast, this dish is the perfect fusion of both worlds.

If you've been looking for new ways to spice up your dinner, this gochujang curry definitely fits the bill.

This Korean-inspired dish is the perfect blend of sweet, spicy, and savory and will make you think twice before ordering takeout.

Gochujang is a fermented chili paste made with red chili, glutinous rice, fermented soybeans, and salt. It's a staple in Korean cuisine and adds a unique depth of flavor to any dish.

The paste is the perfect complement to the other ingredients in this vegan curry, bringing just the right amount of heat.

Serve your gochujang curry over a bed of fluffy rice or with your favorite noodles for a delicious and satisfying meal.

Why you'll love this Korean Gochujang curry

• Unique blend of sweet, spicy, and savory flavors
• Super easy to make with just a handful of ingredients
• Easy to customize the level of spice and the types of veggies and protein

Ingredients and substitutions

Sesame oil — I love the flavor of sesame oil in this recipe, but if you don't have any, you can substitute it with another neutral oil like vegetable or canola oil.

Onion — You can use any kind of onion you like in this Korean veggie curry, such as white, yellow, or red.

Garlic and ginger — Freshly minced or grated garlic and ginger are perfect in this curry. Alternatively, you can use your favorite garlic ginger paste.

Sweet potatoes — Cubed sweet potatoes add a natural sweetness to this curry and do a great job at balancing the heat from the gochujang. Butternut squash is another great option here.

Coconut milk — Use full-fat coconut milk for the creamiest gochujang curry!

Gochujang paste — The star of this curry! Gochujang paste is a Korean chili paste that you can find in most Asian grocery stores. It's the ingredient that gives gochujang curry its spicy kick. Feel free to adjust the quantity to suit your preferred level of spiciness.

Tamari soy sauce — This soy sauce adds a salty and umami flavor to the curry. Regular soy sauce also works here.

Air-fried tofu — I use this recipe for crispy air-fried tofu bits, but you can also use shop-bought marinated tofu cubes.

Fresh baby spinach — This adds a pop of color and nutrients to the dish — you can use another leafy green like kale or Swiss chard.

How to make Gochujang curry with sweet potatoes

Heat up a large, deep pan over medium heat and add 1 tablespoon of sesame oil.

Add the chopped onion and sauté until it is soft and translucent, stirring occasionally for about 5 minutes.

Stir in the minced garlic and grated ginger and sauté for another minute.

Add the cubed sweet potatoes, coconut milk, gochujang paste, and tamari soy sauce to the pot. Stir well to combine.

Bring the curry to a boil, then reduce the heat and let it simmer for 15-20 minutes until the sweet potatoes are cooked through.

Once the sweet potatoes are cooked, add the air-fried tofu and fresh baby spinach to the pot.

Stir well and let the curry cook for another 2-3 minutes until the spinach is wilted and the tofu is heated through.

Season with salt and freshly ground black pepper to taste.

Serve hot over rice or your favorite noodles.

Leftovers and storage

• Storing: Keep your gochujang curry leftovers in an airtight container and store it in the fridge for up to 4 days. Just make sure it's cooled down to room temperature before putting it away.
• Reheating: The best way to reheat your curry is on the stovetop over low heat or in the microwave until it's heated through. If it's too thick, don't worry! Just add a splash of water or broth to thin it out.
• Freezing: Want to save some for later? Freeze your gochujang curry for up to 3 months. Let it cool down before transferring it to a freezer-safe container. When you're ready to eat it again, thaw it overnight in the fridge and reheat it following the instructions above.

Recipe notes and tips

• Don't forget to give the curry a taste every so often and spice it up as needed. Depending on what brand of gochujang you're using, you might need to add more or less to get the right amount of kick.
• Garnish the curry with fresh cilantro or parsley for an extra pop of freshness.
• Bell peppers, mushrooms, zucchini and carrots are just some of the extra veggies you can add to this curry.

If you liked this vegan Gochujang curry recipe, you might also like some of my other easy vegan curry recipes :

• Pineapple Tofu Curry
• Banana Blossom Curry
• Vegan Thai Yellow Curry
• Vegan Panang Curry
• Aubergine and Chickpea Curry

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