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Vegan Fireguru


  • 1 tbsp gochujang

  • 1 tbsp gochugaru

  • 1 tsp sriracha

  • 1 tbsp tamari (or vegan soy sauce)

  • 1 tsp brown sugar

  • 1 tsp cornstarch

  • 1 tsp sesame oil

  • 1 clove garlic

  • 1 package ramen noodles or spaghetti (size 7/8)

  • drizzle parilla oil

  • 1 spring onion stalk, chopped

  • toasted sesame seeds

  • shredded seaweed, for garnish

for seafood broth:

  • 1 piece kombu

  • 2-3 shiitake mushrooms

  • water to boil


For the seafood broth:

  1. In a pot, boil the kombu and mushrooms together for about 10 minutes. Remove the mushrooms and kombu and set the broth aside until it is ready to boil the noodles.

For the fireguru:

  1. To make the sauce, in a bowl, combine the gochujang, gochugaru, brown sugar, soy sauce, sriracha, cornstarch, sesame oil, and garlic. Stir and mix well.

  2. In a pot, cook your ramen noodles with the "seaweed" broth until al dente. Strain and reserve 1/4 cup of liquid in the pot.

  3. Add some of the broth saved to the sauce and cook for about 1 minute over medium heat, stirring well to incorporate and allow the cornstarch to thicken the mixture. Add more broth if the sauce is too thick. Add the noodles back in and stir well to coat. Drizzle parilla or sesame seed oil and stir one more time.

  4. Serve with the shredded seaweed, sesame seeds and spring onion and enjoy!

NOTE: If its too spicy, you can always add milk and make it creamy. Keep in mind, plant based milks are ok as long as they are unflavored.

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