Dive into a bowl of our Korean Red Rub Vegan Sauce, where rich coconut milk meets a spicy kick of Korean Red Rub. This sauce is a creamy blend of peanut butter, soy sauce, and a hint of maple syrup, all whisked together like your swirling emotions on a Wednesday night. Perfect for drizzling over roasted veggies, grain bowls, or that sad tofu you forgot about—it's versatile enough to save even the most mundane meals. Whether you’re drowning your culinary regrets or just looking for a flavor boost, this sauce is here to remind you that sometimes, the best creations come from a little chaos. Embrace the delicious despair!
Enjoy your “Sauce of Despair”—it’s a reminder that even in the kitchen, you can stir up a little chaos and create something delicious. Who knew your worst moments could taste this good?
Ingredients
1 cup coconut milk (for that creamy texture you can’t resist)
Combine the Chaos: In a medium bowl, whisk together the coconut milk, Korean Red Rub, peanut butter, soy sauce, maple syrup, lime juice, garlic powder, and salt. It should look like something you’d want to dive into—just like your feelings.
Heat Things Up: Pour that beautiful mess into a saucepan over medium heat. Stir it like you’re trying to erase your past mistakes—smooth and steady.
Simmer and Savor: Allow the sauce to simmer for about 5-7 minutes, stirring occasionally. Watch it thicken and bubble, much like your anxiety on a Sunday night.
Taste Test: Give it a try. Need more spice? Add a bit more Korean Red Rub. Too spicy? Add more coconut milk. Life is all about balance, right?
Serve with a Side of Sarcasm: Drizzle this sauce over your favorite roasted veggies, grain bowls, or even that sad piece of tofu you’ve been neglecting in the fridge. It’s versatile—like your excuses for not going to the gym.
Store for Later: If there’s any left (let’s be real, there probably won’t be), store it in an airtight container in the fridge for up to a week. You might need it when you inevitably regret your dinner choices
Recipe Note
Storage: This sauce can be stored in an airtight container in the refrigerator for up to a week. Just give it a good stir before using, as it may thicken in the fridge.
Versatility: Feel free to experiment! This sauce works wonders as a dip, drizzle, or marinade. Try it with grilled veggies, in stir-fries, or even as a dressing for salads.
Adjust to Taste: If you like it spicier, add more Korean Red Rub. For a creamier texture, increase the coconut milk or peanut butter. This sauce is all about balancing your flavor preferences!
Nut-Free Option: For a nut-free version, substitute the peanut butter with sunflower seed butter or tahini.