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Korean gochujang goulash with sunflowerCHUNKS

Vegan recipe: Korean gochujang goulash

Gochujang is a Korean spice paste with a lot of oomph - perfect for anyone who likes it spicy. Together with paprika, sweet potato, the new sunflowerCHUNKS & coconut milk, an Asian goulash was created.

Super easy, naturally vegan, extremely high in protein & incredibly delicious! –Elisa Brunke


Ingredient List

For 2-3 people:

  • 1 pack of sunflower chunks

  • 125 ml vegetable broth

  • 1 shallot

  • 1 clove of garlic

  • 1 piece of ginger

  • 1 carrot

  • 1 pointed pepper

  • 200g sweet potatoes

  • 1 tbsp gochujang paste

  • 50ml tamari (or soy sauce)

  • 250 ml vegetable broth

  • 75ml coconut milk

  • 1-2 tsp coconut oil


Peel the shallot, garlic & ginger and chop finely. Peel the carrots & sweet potatoes, cut the carrots into crescents & the sweet potatoes into pieces. Wash the peppers, halve them lengthwise & deseed them, then cut into strips.

Pour the hot broth over the sunflower chunks in a large bowl, stir and set aside.

Heat the oil in the wok. Briefly roast the shallot, garlic & ginger, then add the sunflower chunks & gochujang paste. Roast briefly, add vegetables & mix. Deglaze with tamari & broth. Simmer for 10 minutes, add coconut milk & simmer for another 10 minutes. Serve with jasmine rice.


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