Korean BBQ braised Tempeh

This sauce is amazing !! I try to approximate the kotochang : a Korean sweet and spicy chili paste with dried Korean chiles, sweet miso and a combination of paprika and cayenne .... Enjoy with a  crisp dry beer !!!


  • 2 teasponn Spanish paprika
  • 1/2teaspoon cayenne
  • 3 tablespoon white miso
  • 2 table spoons toasted sesame oil
  • 2 teaspoons sesame seeds
  • 5 cloves garlic, minced
  • 2 tablespoons ginger, peeled and minced
  • 1/2 bunch scallions, white part only
  • 1/4 cup tamari
  • 2 tablespoons unrefined sugar 
  • 1 cup vegetable stock (or water)
  • 2 teaspoons corn starch dissolved in 1/4 cup  water
Place the paprika and cayenne in a small bowl and mix in the white miso to make a Korean chile paste (store refrigerated indefenitely).
Heat the sesame oil and sesame seeds in a saucepan over medium heat . toast the seeds in the oil for 1 minute, stirring often . Add four fifth of the minced garlic  and the ginger and scallions . Sauté for 2 minutes , or until starting to brown . Add the Korean paste chile paste mixture, tamari, sugar and stock. Simmer 15 minutes. Add the cornstarch slurry to thicken , remove from the heat  and add the remaining garlic . Let cool to room temperature. (store refrigerated for 2 weeks )

To make the Tempeh :

  • I use 2 packs of  the  Noble beans Tempeh burgers

Preheat the grill or broiler . Place the BBQ sauce in a large baking dish . Add the tempeh and cover with BBQ sauce . Marinate for 20 minutes . Grill or broil the tempeh for 2 minutes per side  or until the sauce caramelizes on the tempeh .
Remove from heat . Slice the tempeh diagonally into 1/2 inch wide pieces.

Serve with sautéed Bok Choy and   Lime juiced Rice Noodles